Color
Bright ruby red.
Grape Varieties
| Grape |
% |
|
Corvina
|
70
|
|
Rondinella
|
20
|
|
Corvinone
|
10
|
Aroma
Intense fruity notes of cherries, dewberries, bilberries and plums, together with suggestions of spices (pepper and cinnamon).
Taste
Dry, with notable structure. It has a rich taste of red fruits, with light traces of sour cherry preserve and elegant spicy tones, reminiscent of cinnamon, cloves and pepper.
Cellaring Potential
This is one of the historic styles of wine from Valpolicella, the land of Amarone, and it can even be aged for a few years.
Food Matching
Versatile wine, which can be drunk throughout a meal if it is meat-based (pasta with Bolognese sauce, meat filled ravioli, roast or grilled meats, game). It also goes very well with moderately mature cheeses.
Optimal serving temperature: 18°/20°
Vinification
Harvest period: end of September / early October.
Training System:Veronese Pergola
Vinification: it is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25°C for 12 days. The skins are kept immersed in the must (this is the so-called “submerged cap” technique) with the aim of extracting the grapes’ various components to the full. During the following spring, the operation known as ripasso is performed: the wine is kept in contact with the skins (still impregnated with sugars and aromatic components) of the dried grapes used for the production of Amarone. In this way, the resulting wine gains greater structure and complexity.
Aging
18 months in traditional large Slavonian oak casks and partially in tonne-aux. The wine then undergoes further maturation in bottle prior to release.