||50% Corvina, 15% Rondinella, 20% Corvinone
||Between the end of September and the beginning of October, the grapes are harvested by hand and placed in boxes to be taken "to rest", i.e. to dry. In each box no more than 5 kg of grapes are placed in order to allow a correct aeration of each bunch and to guarantee homogeneous drying. One of the key steps in the production technique of a great Amarone is drying, the moment in which the grapes acquire greater concentration and the development of a rich aromatic profile. The grapes are placed in boxes in large thermo-conditioned and ventilated rooms, where they are kept at controlled temperature and humidity, in order to obtain the right degree of drying for each of the varieties that will make up our Amarone. After 100 days the grapes, depending on the variety, have lost from 30% to 35% of their weight and are ready for vinification.
||The grapes are checked cluster by cluster before being destemmed: this ensures that only the best grapes are selected to become part of our Amarone. This is followed by pressing and vinification in steel containers at controlled temperature: slow maceration for 30 days, 12 of which are cold, with 3 fullings per day to facilitate the extraction of polyphenols, such as tannins and anthocyanins, present in the skin of the berry.
||The longest phase for the production of Amarone is the refinement. At the end of May the wine is transferred into oak barrels of different capacities, 25 hl and 5 hl, where it stays for over 36 months. Before bottling, the two masses are blended.
||Excellent on meat as tasty as game, both fur and feather. Mature and tasty cheeses, meat-based first courses. Ideal also at the end of a meal to accompany a moment of relaxation dedicated to oneself.
||价格 Costa Arente Amarone della Valpolicella 2015 HK$ 438.00