DOC Amarone della Valpolicella Valpantena
||80% Corvina, 20% Rondinella
||Valpantena hills, at north of Verona, in Quinto region, Grezzana, Santa Maria in Stelle
|Composition of the land
||The lands are of rich marno-limestone argillaceous-limestone east nature and to the west in iron.
||To espalier, Guyot method. The vineyards are dedicated to the production of exclusively apt grapes to the withering
||Second week of September with manual collection. After taken care of selection the grapes are transported in yielded of withering and carefullied lay down in an only layer over the graticci.
||The maceration happens to a temperature much lowland of 4°/5°C that it then catches up the 22°C during the fermentation. This method contributes to the obtaining of high contents of advanced alcoli and glycerin, that they increase to the importance and the elegance of the scents.
||After a period of maceration it is arrived to a phase of slow fermentation, for a time total of approximately 50 days.
||Natural withering in a period of approximately 120 days, in which all the operations are carried out daily and manually. Ended this along period of withering the grape catches up a degree sweetens of 24/25 Babo
||Aged in barrels of rovere of Slavonia, with a medium ability to 25 hl, and a small part in barriques for approximately 30 months. On the credit side imbottigliamento follows a period of sharpening at least six months.
||Seasoned meats, cheeses, game from pen, game or like wine from meditation