Ferragù Carlo
Ferragù Amarone della Valpolicella 2017
| Denomination | Amarone della Valpolicella DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| Aging | 48 months in american and french oak. |
Description
The Amarone of Valpolicella is a wine of complex structure, elegant, balanced, rich and intense, such as the extraordinary shade of its impenetrable red as well as unreachable are its flavor and taste.
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
The Ferragù estate winery is a structure that divides and unites tradition, with gear and instruments of past times inserted in an ancient structure of romanic origin with bold and solid stone walls, to the most modern machines and technologies, in a happy and suggestive bond.
Traditon and modernity. Old and new. Tracks of the past mixed and dosed in a superlative way, to recreate the perfection of an intense and impenetrable ruby red, a sublime and fascinating flavor and a full and persistent taste.
On the first floor of the Ferragù’s winery, the grapes are left raising-drying. Then, the must is moved into the fermentino. After about thirty-five hours of “cold” maceration at controlled temperature, it will start a ten days fermentation. During this time, the temperature of the fermenting grapes is checked with rigorous punctuality.
This step allows the extraction of the colouring substances, the tannines and all of the aromatic elements directly from the peel.
Fermentines and tanks are all made of steel. Read more
| Name | Ferragù Amarone della Valpolicella 2017 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 17.5% by volume |
| Grape varieties | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Ferragù Carlo |
| Origin | Cellore di Illasi (VR) |
| Climate | East-west exposure to sunshine. Altitude: 220 m. a.s.l. |
| Soil composition | Medium texture, presence of skeleton. |
| Cultivation system | Espalier (Guyot). |
| Plants per hectare | 13000 |
| Harvest | October, by hand. |
| Wine making | Raisin-drying 70 days; crushing/destemming, controlled temperature fermentation with inoculation of selected yeasts (saccharomyces cerevisiae). |
| Aging | 48 months in american and french oak. |
| Allergens | Contains sulphites |
