Color
Garnet red
Grape Varieties
| Grape |
% |
|
Corvina
|
60
|
|
Rondinella
|
30
|
|
Molinara
|
|
|
Rossignola and Negrara
|
10
|
Aroma
Aromas of prunes, raisins and dried black fruit with a full palate that follow the nose
Taste
It tastes of sweet blackberries and tar with medium tannins and balanced acidity. It finishes with medlium length slightly bitter, slight sweet but very satisfying. An excellent value Amarone.
Cellaring Potential
3-8 yrs.
Food Matching
Pasta e Fasoi, risotto all'amarone, Bigoli co l'anara, Pastissada de Caval, Torresani allo spiedo, Fegato alla Veneziana, Brasato all’ Amarone as well as many other dishes from the Veneto.
Meat: Beef, game and stews such as beefsteak, horse meat, lamb, veal, rabbit, wild boar and deer.
Poultry: Especially wild poultry like ostrich and pheasant but also duck breast and foie gras, where possible combined with a fruity sauce.
Pasta: Pasta with a strong tomato or truffle sauce.
Cheeses: Old cheeses like Parmigiano Reggiano, Cimbro, (red) Monte Veronese Ubriaco, Pecorino vecchio and old Gouda, blue cheeses such as: Gorgonzola, Stilton, Roquefort and Danish blue.
Vinification
The grapes are pressed, with very low yields in terms of wine, after 120 days of traditional drying in special rooms (fruttai), causing the sugars in the grapes to become more concentrated. The must ferments slowly for 18-20 days in contact with the skins at controlled temperature of 22°-24°.
Aging
It matures in large traditional Slavonian oak casks for 24 months prior to a further period of bottle-ageing.