Description
The moment when you open the bottle and pour Amarone into the glass is magical. A spicy bouquet with characteristic red fruit flavors, especially blackberries and cherries, is released right away. Then on the palate, it is a sign of balance, warmth, and lingering softness. Our Amarone is for us the highest expression of the drying technique on dry red still wines. In addition to the classic aromas of red fruits, blackberries, and cherries, it has a very persistent spicy part (cocoa, leather, chocolate, tobacco, incense) and then a balsamic and mentholated part, characteristic of our valley and soils. The key to Amarone’s drinkability lies in its elegance and fineness, as well as its low residual sugar content. A wine that is vertical, smooth, and soft, but never heavy.
Details

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours

Pairings
- Start up year: 2002
- Oenologist: Roberto Vassanelli
- Bottles produced: 25.000
- Hectares: 4
The idea that a wine must age for many years to reach its full expression is the foundation of our winemaking philosophy. Although it may be different and complicated in the world of wine, this choice represents our deep conviction, and our wines are tangible evidence of this. The wine can develop its complex layers and reveal its most precious nuances with the help of a patient and meticulous aging process.
The tradition is something we cherish and renew every day. Our wines will transport you and fill you with a unique atmosphere, wherever you are. Read more


Name | Le Guaite di Noemi Amarone della Valpolicella 2013 |
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Type | Red still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2013 |
Size | 0,75 l |
Alcohol content | 17.0% by volume |
Grape varieties | 35% Corvina, 35% Corvinone, 20% Rondinella |
Country | Italy |
Region | Veneto |
Vendor | Le Guaite di Noemi |
Origin | Mezzane di Sopra (Verona) |
Climate | Altitude: 450/500 m. a.s.l. |
Soil composition | Limestone with white calcareous rock, pink ferrous calcareous rock, basaltic rock containing minerals olivine and pyroxene, and volcanic soil. |
Cultivation system | Guyot |
Plants per hectare | 5000 |
Harvest | The grapes are harvested at the beginning of October, drying for 3 month all the grapes. |
Wine making | De-stemming, pressing, cryomaceration, controlled-temperature fermentation with cultured yeasts and simultaneous malolactic. |
Aging | Followed by maturation in new French oak barriques about 48-60 months and after the bottling aging other 72 month in ours bottles storage. |
Allergens | Contains sulphites |