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Tenuta Santa Maria Veneto

Tenuta Santa Maria

Amarone Valpolicella Classico Riserva 2018

Red green still

Organic and sustainable
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Tenuta Santa Maria Veneto
HKD632.00
HKD632.00
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Other years:

2019

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$3,792.00

6 bottles

$1,896.00

3 bottles

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Denomination Amarone della Valpolicella DOCG
Size 0,75 l
Alcohol content 16.0% by volume
Area Veneto (Italy)
Grape varieties 75% Corvina, 15% Corvinone, 10% Rondinella
Aging This process is followed by a long period of fining in large oak barrels where the malolactic fermentation takes place. Nearly five years after the initial harvesting, the wine is bottled for an additional six months’ minimum of refinement.
Year 2018
Biologic Sì
Product name Amarone Valpolicella Classico Riserva 2018
Color Ruby red color with garnet reflections.
Perfume The impact of preserved cherry, spices, and dried rose petal lend complexity and elegance to the nose.
Taste To the palate, it has warmth and subtlety, well-structured and with a high alcohol content, balanced by velvety tannins and an elegant acidity and freshness.
Pairings Great with roasts, game, braised and stewed meat, lamb, savory cheese, Monte Veronese cheese.
Region Veneto
Country Italy
Other years 2019
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Description

The amarone is obtained using the traditional appassimento method, a natural drying process of Corvina, Rondinella and Corvinone grapes, and long barrel aging, giving it a unique and immediately recognizable taste. It represents the full expression of the Veronese tradition and the more than century-old family heritage.

Awards

  • 2018

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2018

    89

    /100

    Wine spectator is the most influential wine guide on the internet.

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Details

Profumo

Perfume

The impact of preserved cherry, spices, and dried rose petal lend complexity and elegance to the nose.

Colore

Color

Ruby red color with garnet reflections.

Gusto

Taste

To the palate, it has warmth and subtlety, well-structured and with a high alcohol content, balanced by velvety tannins and an elegant acidity and freshness.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Great with roasts, game, braised and stewed meat, lamb, savory cheese, Monte Veronese cheese.

Meat
Cheese
Matured cheese
Pork

Producer
Tenuta Santa Maria
From this winery
  • Oenologist: Matteo Bernabei, Stefano Gabrieli
  • Bottles produced: 100.000
  • Hectares: 32
The bertani family’s generations of winemaking experience have helped to form a unique philosophy for the creation of fine wines, through meticulous care of the vineyard, sustainable viticultural methods, time-honored techniques, Veronese varietals and the adoption of current innovations. Careful work in the cellar and long aging serve to preserve the product of the vine, bringing a distinct equilibrium to our wines as well as elegance and a great potential for aging in the bottle. The 16th century cellars of the Villa Mosconi Bertani in the Valpolicella Classica, the Tenuta Santa Maria in the Illasi Valley and the properties at Grezzana comprise a diverse terroir in which the major appellations of Veronese DOC wines may be found. Read more
Production area: Veneto
Veneto
Tenuta Santa Maria

Name Tenuta Santa Maria Amarone Valpolicella Classico Riserva 2018
Type Red green still
Denomination Amarone della Valpolicella DOCG
Vintage 2018
Size 0,75 l
Alcohol content 16.0% by volume
Grape varieties 75% Corvina, 15% Corvinone, 10% Rondinella
Country Italy
Region Veneto
Vendor Tenuta Santa Maria
Soil composition Located on clay hills and calcareous layers.
Cultivation system Guyot
Plants per hectare 5600
Harvest Mid-September.
Wine making At the end of September, the finest grapes are hand-selected for a special, early harvest on our estate in Arbizzano di Negrar, located in the Valpolicella Classica Region. The fruit is then laid to dry for 4-5 months on bamboo and wood mats in a centuries-old chamber, protected but with natural air circulation. Towards the middle of January, after reaching the desired sugar concentration (and when the grapes have lost 40-50% of their original weight), the dried fruit is pressed and left to ferment for 25-30 days at a controlled temperature accompanied by daily punch downs.
Aging This process is followed by a long period of fining in large oak barrels where the malolactic fermentation takes place. Nearly five years after the initial harvesting, the wine is bottled for an additional six months’ minimum of refinement.
Allergens Contains sulphites