DOC Amarone della Valpolicella
||70% Corvina, 10% Rondinella, 20% Corvinone
||From the area around Jago,in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills. The vineyards, which face south east, are at an altitude of 200-250 metres
|Composition of the land
||Varied soils, including clay and limestone.
|Plants n. x hectare
||2.700. Pruned to 18 buds per vine
||By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour.
||Fermentation temperature ranges from 12° to 23°C.
||Dried grapes are destemmed and pressed in mid February. F0ollow maceration on skins for 35 days (including 15 days cold soaking).
||Manual punching down of cap 3 times a day. Complete malo-lactic fermentation.
||Maturation in 225 litre French barriques (Allier and Nevers oak) for 24 months.A further 12 months ageing in bottle before release.
||Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.Perfect for sipping and chatting with friends too.