描述
The Amarone di Jago was born in the heart of Valpolicella Classica. It is a great structured wine, with an impenetrable intense ruby red colour.
詳細資訊
香水
顏色
味道
服務於:
18 - 20 °C
長壽:
10 - 15 years
醒酒時間:
1 hour
- 創業年份: 1933
- 釀酒師: Daniele Accordini, Fabio Zordan
- 生產的瓶子: 1.000.000
- 公頃: 700
The spirit is the same as that of the visionary cooperative founded in 1933 by the seven businessmen from Verona, just as the very same principles guide our work on a daily basis today and inspire every new project: initiative, reciprocity and collaboration.
Generations that work side by side: this is the strength of Cantina Valpolicella Negrar. It is the same strength that has enabled us to stride through history and become the benchmark producer when it comes to Amarone, Ripasso and the technique of Appassimento.
Energy and creativity on the one hand; on the other, the wisdom that comes from the experience of many vintages, leading to a generational renewal that takes place while we work together. 閱讀更多
| 名称 | Domini Veneti Amarone della Valpolicella Classico or'Jago 2018 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 16.5% 按體積 |
| 葡萄品种 | 60% Corvina, 15% Corvinone, 15% Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Negrar - Domini Veneti |
| 产地 | Negrar (VR) |
| 气候 | Altitude: 200-250 m above sea level |
| 土壤成分 | Silt-loamy, sometimes calcareous. |
| 栽培系统 | Simple Pergoletta. |
| 每公顷产量 | 20 hl |
| 收获 | September, beginning of October with exclusively manual selection |
| 发酵温度 | 12-23 °C |
| 酿酒工艺 | Drying in fruit lofts for 100/120 days. Crushing in December/January with grape destemming. Fermentation temperature from 12 to 23° C. Maceration for 35 days, 15 of which cold. Manual pressing at a frequency of 3 per day. Transfer to barrels in ne May. Complete malolactic fermentation. |
| 陈酿 | In wood then in bottle. Stabilisation: natural. |

