| Location |
San Pietro in Cariano (Verona). |
| 酿造 |
The carefully selected bunches, harvested in plateaus, are transported to the drying lofts, where they remain for about 120 days under optimal temperature, humidity and ventilation conditions. The drying process enriches the grapes in sugar concentration up to 24-25°B and in polyphenolic and aromatic compounds. At the end of January, crushing is followed by a pre-fermentation maceration at 5°C for about 7 days. Then a slow fermentation phase begins for 25 days at a controlled temperature of 18-22°C followed by further 5 days of post-fermentative maceration at 24°C. The pre-fermentative maceration gives a high glycerine content, which increases its importance and softness. Finally, the post-fermentative maceration gives balance and fullness and, above all, achieves the desired complexity. |
| 陈年 |
Amarone Classico Riserva “Le Origini” begins ageing in traditional 750-litre barrels for 12 months, followed by 36 months in 40-hl barrels first and then 80-hl ones. Finally, further ageing in the bottle for 9 months. |
| 匹配 |
It pairs with grilled red meats, T-bone steaks, fillet with pepper sauce, stews and game. It also pairs with hard, well-aged cheeses. It is an excellent wine to be enjoyed by itself in good company. |
| On offer |
价格 Bolla Amarone della Valpolicella Classico Le Origini Riserva 2017 HK$ 431.00
|