||75% Corvina, 20% Rondinella, 5% Rossignola
||The vintage was characterized by a relatively mild winter with low precipitation. This has led to a slightly anticipated sprouting over historical averages; the vegetative trend slowed down by a slight cold return during the months of April and May, with a rather stunted trend: factors that postponed a week of flowering compared to 2011. The summer season continued at high temperatures, accompanied by very low rainfall and poorly distributed rainfall. Thanks to the fall in temperatures and rains at the end of August, the vine has restored its balance. The discrete thermal changes between day and night have allowed maturation to finish optimally. The yields per hectare of this vintage have been relatively small, with a good grape health status and a good overall quality. The fruit of a mixture, consisting of about 75% of Corvina Veronese, 20% of Rondinella and 5% of Rossignola and Negrara; The grapes destined for the production of the Almond are harvested 1-2 weeks in advance compared to those for Valpolicella. During grape harvesting only the bunches are perfectly sealed and dry, then laid, in low cassettes, with one layer of clusters. They remain dry in specially well-ventilated areas called fruit, to avoid the risk of mold attack.
||The drying process lasts until the end of January, during these months the bunches are constantly checked and eventually removed if damaged. At the end of the grapes grapes lose 30-40% of their weight while increasing the sugar concentration, which is essential during the subsequent fermentation to ensure a significant alcohol content (around 15%). The maceration is done in contact with the skins for a period of 20-30 days. During fermentation, due to the high alcohol content produced, the yeasts should be highly selected and resistant to both alcohol and cold (the period of fermentation of the Aromatherapy is between January and February). After the grinding, the product is started in steel tanks to carry out malolactic fermentation in the following months.
||At this point, the ripening phase begins, which lasts for 3 years with aging for 12 months in big barrel (Slavonia oak) and 20% in small woods, barriques and tonneaux (French oak). Prior to consumption, maturation is completed by a minimum of 6 months of rest in the bottle.
||It prefers combining with game, grilled meat and stew, but also as a wine for conversation. Serve at a temperature of 18-20 ° C. To be sealed at least two hours before serving.
||Price Cesari Amarone della Valpolicella Classico 2013 HK$ 350.00