9.900 Kr
Production area
Vineyards planted on the slightly calcareous loamy soils of the hills near Marano di Valpolicella, Fumane and San Pietro in Cariano.
Grape varieties
Corvina and Corvinone 70%, Rondinella 30%.
Yield
About 65 hl/ha.
Vinification
Destemming and pressing of the grapes.
Maceration: about 10 days in stainless steel tanks.
Ripasso technique: 3 days of maceration and second fermentation of the Valpolicella Classico with grapes from Amarone and Recioto vinification.
Production area
The Valpolicella classica region. Vineyards on gravelly, loamy hills, near the towns of Negrar, Fumane, San Pietro in Cariano and Marano, north of Verona.
Grape varieties
Corvina and Corvinone 70%, Rondinella 30%.
The grapes are left to dry for 80 to 100 days before pressing.
Yield
45 q/ha, almost 18hl/ha.
Ageing
36 months in large Slavonian oak barrels of 15 to 50 hl.
About 12 months in the bottle.
Wine analysis
Alcohol: 15% Vol.
Total acidity: 6 g/l
Residual sugar: 3 g/l
Sensory impressions
A dark, almost inky ruby red colour with rich garnet hues. Bold yet delicate on the nose, it is redolent of ripe cherries, cassis and prunes; hints of milk chocolate, rhubarb and balsamic mentholated tobacco also come through, creating an exquisitely refined, harmonious and elegant bouquet. Tonic and juicy on the palate, it is a ripe, full-bodied wine with extremely lively tannins; an invigorating citrus note perfectly balances its high alcohol and helps make this big wine a most enjoyable drink.
Serving temperature
16-18° C.
Recommended food pairings
Amarone is made from dried grapes and is therefore a concentrated, round and powerful wine, an elixir of long life.
After a few years of bottle ageing, it becomes an excellent complement for luxurious dishes such as jugged hare, roast turkey with truffles, braised beef in red wine, Amarone risotto. When savoured at its peak, it pairs perfectly with ripe, pungent cheeses. A daring combination? Try it with cotechino.
Longevity
It continues to evolve for a long period of time (8 to 12 years) and if well stored, it keeps expressing its ageing potential for over 20 years
