Antolini
Amarone della Valpolicella Moropio 2021
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Molinara, Rondinella |
| Aging | Ageing in wood (mainly oak, cherry, chestnut and to a lesser extent mulberry) for 24 months; ageing in bottle for 6–12 months |
- Name and vintage: Amarone della Valpolicella DOCG Classico 2021, 0.75 litre bottle
- Grape variety and origin: Corvina, Corvinone, Molinara and Rondinella from Marano di Valpolicella
- Aromas: notes of dried flowers, black cherry and morello cherry jam, spices and boero chocolate
- Production: grapes dried for 90-120 days and fermented in steel with indigenous yeasts
- Ageing: 24 months in wood and 6-12 in bottle; serve at 16-18°C
Description
What kind of wine it is
Antolini Amarone della Valpolicella Moropio is a still red wine that represents the excellence of Valpolicella Classica. Made from a refined blend of grapes including Corvina, Corvinone, Molinara and Rondinella, it offers an intense and enveloping sensory profile. On the nose, it opens with notes of dried flowers and morello cherry jam, enriched by hints of boero chocolate and nuances of wildflower honey. On the palate, it is warm and dry, balanced by a pleasant freshness and velvety tannins that prolong its persistence. Thanks to this balance, it is ideal for accompanying robust meat dishes and flavourful game, enhancing bold flavours with elegance.
Where it comes from
The grapes come from the hillside vineyards of Marano di Valpolicella, in the heart of Valpolicella Classica. The vines, grown between one hundred and fifty and three hundred and fifty metres above sea level with a south-east exposure, take root in a soil of clay and tuff, which ensures constant nourishment and bunches rich in extracts. These pedoclimatic conditions, combined with the use of the double Veronese pergola and guyot training systems, give the wine a marked finesse and the lively acidity typical of the Marano area.
How it is produced
Production begins with a meticulous manual selection of the bunches, destined for a lengthy drying process. For about ninety to one hundred and twenty days, the grapes rest in the drying loft to naturally concentrate sugars and aromas. After crushing and a cold maceration, fermentation takes place in steel tanks thanks to the action of indigenous yeasts. The wine then matures for twenty-four months in wooden barrels made of oak, cherry, chestnut and mulberry. The process concludes with a period of bottle ageing to harmonise and define its complex structure.
History and Curiosities
Born from the dedication of a family who have been cultivating the hills of Marano since 1992, this Amarone della Valpolicella DOCG embodies the true vocation of the region. Thanks to a meticulous manual harvest, only the finest bunches are selected, destined for a slow, traditional drying process lasting 90-120 days, which beautifully concentrates its aromas and structure. Fermented with indigenous yeasts, the wine reaches its fullest expression through a patient 24-month maturation in wood: a true artisanal masterpiece offering enveloping and memorable sensations.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
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. Read more
| Name | Antolini Amarone della Valpolicella Moropio 2021 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | Corvina, Corvinone, Molinara, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Antolini |
| Story | History and Curiosities Born from the dedication of a family who have been cultivating the hills of Marano since 1992, this Amarone della Valpolicella DOCG embodies the true vocation of the region. Thanks to a meticulous manual harvest, only the finest bunches are selected, destined for a slow, traditional drying process lasting 90 20 days, which beautifully concentrates its aromas and structure. Fermented with indigenous yeasts, the wine reaches its fullest expression through a patient 24-month maturation in wood: a true artisanal masterpiece offering enveloping and memorable sensations. |
| Origin | Valpolicella Classica, municipality of Marano di Valpolicella |
| Soil composition | Clayey and tuffaceous |
| Cultivation system | Double Veronese pergola; also Guyot in some plots |
| Harvest | From the end of September to mid-October |
| Fermentation | 20 days |
| Production technique | Appassimento of the grapes for 90–120 days (weight loss 30–40%); crushing between late December and late January; cold maceration for 7–10 days; fermentation in steel at controlled temperature with indigenous yeasts; ageing in wood for 24 months and in bottle for 6–12 months. |
| Wine making | Appassimento: 90/120 days with a weight loss of the grapes of 30/40%. Between the end of December and the end of January, pressing of the dried grapes with a destemmer-crusher; cold maceration for 7/10 days; fermentation for 20 days in stainless steel fermenters at a controlled temperature with an automatic cap-breaking system, exclusively with indigenous yeasts; 1/2 pump-overs per day. Ageing in wood (mainly oak, cherry, chestnut and a small part mulberry) for 24 months; bottle ageing for 6/12 months. |
| Aging | Ageing in wood (mainly oak, cherry, chestnut and to a lesser extent mulberry) for 24 months; ageing in bottle for 6–12 months |
| Allergens | Contains sulphites |