Antolini
Antolini Amarone della Valpolicella Moropio 2021
| Denomination | Amarone della Valpolicella DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% nach Volumen |
| Area | Venetien (Italien) |
| Grape varieties | Corvina, Corvinone, Molinara, Rondinella |
| Aging | The wine is aged in oak, cherry, chestnut and a small part of which in mulberry wood barrels for 24 months then in bottles for 6/12 months. |
Beschreibung
Amarone is the king of Valpolicella wines and Amarone "Morópio" is made from grapes harvested exclusively by hand from the vineyard "Morópio" in the town of Marano di Valpolicella. It has a typical Marano taste and it goes well with game, stewed or braised red meat, grilled meats. Try to drink it alone.
Parfüm
Farbe
Geschmack
Servieren bei:
16 - 18 °C.
Langlebigkeit:
10 – 15 Jahre
Dekantierzeit:
1 Stunde
The clay has the properties of maintaining water which slowly filters through to the roots, for this reason in our vineyards we do not need an irrigation system.
Another particularity is in the high temperature range, moreover the significant difference you will find between day and night, this will obtain a bouquet particularly complex to smell.
The technical system used is of a traditional nature which is used within this area, this means a double bower with an arched method; 1 x 4, this means an average distance of 4 metres between rows, which are set up on the “marogne”, characteristically forming marvellous balconies where olives and cherries can find a place.
From 1993, in “Semonte” which lies in the town of San Pietro in Cariano we have cultivated 1 hectare of vineyard which became a vintage crop year 2000. We also own “Ca’ Coato” in the town of Negrar, between the hills of San Vito and Roselle, a plot of nearly 2 hectares which we have planted various types typical to the area using the “guyot” method.
From the beginning we have always chosen to respect the environment using special guidelines using the minimum amount of antiparasitic products.
In the year 2001 we completed the construction of a wine cellar, on the first floor you will find the dried grapes, at ground level we have the warehouse which will also be destined in the future for bottling. Outside there is a large porch where you will find a modern conception of fermentation for wine making, in the basement there is the processing and depositing area with steel tanks and under the brick vaults you will find a reserved area for the ageing process with barrels and barriques.
With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors.
In the autumn of 2008 the first Amarone “Ca’ Coato” will be, vintage date 2005, obtained solely from vineyards “guyot” planted from the years 2001 to 2004 on the eastern slopes of San Vito, Negrar. The land is of a clayey nature with an exposure to the south-west and placed between 170 and 220 m. The grapes are accurately sorted manually and are placed to rest in small boxes and then pressed in January, there they will remain from 24 months in barrique, part of the first, second and third passage. Mehr lesen
| Name | Antolini Amarone della Valpolicella Moropio 2021 |
|---|---|
| Type | Rotwein naturnah still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% nach Volumen |
| Grape varieties | Corvina, Corvinone, Molinara, Rondinella |
| Country | Italien |
| Region | Venetien |
| Vendor | Antolini |
| Origin | Valpolicella Classica, town of Marano di Valpolicella |
| Climate | Altitude: 350 metres above sea level. Exposure: South-East. |
| Soil composition | Clay and tuffaceous. |
| Cultivation system | Double Veronese pergola. |
| Harvest | From the end of September to mid-October. The best bunches are exclusively hand-picked and placed in wooden crates, then withered, making up 40/50% of the vineyard’s production. |
| Production technique | Cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth. |
| Wine making | Between the end of December and the end of January grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/10days, followed by a 20- day fermentation in steel containers with automatically controlled temperature and indigenous yeasts. 1/2 rimontage are carried out. |
| Aging | The wine is aged in oak, cherry, chestnut and a small part of which in mulberry wood barrels for 24 months then in bottles for 6/12 months. |
| Allergens | Contains sulphites |
