Antolini
Antolini Amarone della Valpolicella Ca' Coato 2020
Prix habituel
CHF 47.00
Prix de liste :
Indique le prix du produit avant le début de la promotion
Prix promotionnel
Prix le plus bas :
Le prix le plus bas auquel le produit a été vendu au cours des 30 jours précédant la réduction de prix, y compris d'autres périodes promotionnelles
Disponibilité immédiate
| Denomination | Amarone della Valpolicella DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.0% par volume |
| Area | Vénétie (Italie) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | The wine is aged in oak, and a smal part of which in cherry and chestnut, wood barrels for 24 months then in bottles for 6/12 months. |
Description
Amarone "Ca' Coato" is produced from grapes selected and hand-picked from the vineyard "Ca' Coato" in the town Negrar. This profound, harsh, austere wine needs time to fully express itself and it goes well with game, braised, stewed and grilled meats but must be tried with a mature Parmigiano Reggiano.
Parfum
Couleur
Goût
Servir à :
18 - 20 °C.
Longévité :
10 - 15 ans
Temps de décantation :
1 heure
Producteur
Antolini
De ce vignoble
My brother Stefano and I have been farming grapevines since 1992 on our own land in the hilly region in the town of Marano, Valpolicella, San Pietro in Cariano and Negrar. The vines are positioned at a height between 150 m and 350 m which covers a total area of 7,5 hectares, the land is mainly of a clayey composition.
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. Lire la suite
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. Lire la suite
Viande
Gibier
Fromages
Fromage affiné
Porc
| Name | Antolini Amarone della Valpolicella Ca' Coato 2020 |
|---|---|
| Type | Rouge vert tranquille |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 17.0% par volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italie |
| Region | Vénétie |
| Vendor | Antolini |
| Origin | Valpolicella Classica town of Negrar |
| Climate | Altitude: 170/220 metres above sea level. Exposure: South-West. |
| Soil composition | Clay and lime. |
| Cultivation system | Guyot |
| 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 | Withering: 90/120 days, meaning a loss of 30/40% in weight. Winemaking method: between the end of December and the end of January the withered grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/10 days, 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, and a smal part of which in cherry and chestnut, wood barrels for 24 months then in bottles for 6/12 months. |
| Allergens | Contains sulphites |
