"ALBASINI"
Amarone della Valpolicella Classico DOC
"Albasini” is the most representative wine of Villa Spinosa and their ideal of the perfect Amarone: a wine that stands out for its traditional and austere style. Fineness and elegance are its strength and its identity.
Grape Variety: Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.
Provenance: Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.
Altitude: between 230 and 275 m above sea level.
Exposure: west.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 4,000 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
3-4 months during which the grapes lose about 30% of their original weight.
The berries are gently destemmed and crushed.
Fermentation: in steel tanks.
Fermentation temperature: 10-18 °C.
Length of maceration: 4 weeks, with daily remontage.
Malolactic fermentation: spring. Maturation in steel tanks: until April.
Refinement: in wood for 12 months in 500 liters French oak tonneau and 4 years in 2000-2500 liters Slavonian oak casks. In bottle for 12 months.
Colour: garnet red.
Aroma: scents of blackberry, bilberry and black currant with notes of vanilla, tobacco, chocolate, caramel and spices such as cinnamon and nutmeg.
Taste: soft tannins makes the wine harmonic, good structure and elegance well balanced with the alcohol content.
ALCOHOL CONTENT 16% Vol
FOOD PAIRING With roasts and game. It is also a dialogue or meditation wine and it may be enjoyed on its own after the meal.
SERVICE Serve at 18°C in large bowled glasses.
SHELF LIFE 15-20 years.
NUMBER OF BOTTLES 3,200
Provenance: Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.
Altitude: between 230 and 275 m above sea level.
Exposure: west.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 4,000 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
3-4 months during which the grapes lose about 30% of their original weight.
The berries are gently destemmed and crushed.
Fermentation: in steel tanks.
Fermentation temperature: 10-18 °C.
Length of maceration: 4 weeks, with daily remontage.
Malolactic fermentation: spring. Maturation in steel tanks: until April.
Refinement: in wood for 12 months in 500 liters French oak tonneau and 4 years in 2000-2500 liters Slavonian oak casks. In bottle for 12 months.
Colour: garnet red.
Aroma: scents of blackberry, bilberry and black currant with notes of vanilla, tobacco, chocolate, caramel and spices such as cinnamon and nutmeg.
Taste: soft tannins makes the wine harmonic, good structure and elegance well balanced with the alcohol content.
ALCOHOL CONTENT 16% Vol
FOOD PAIRING With roasts and game. It is also a dialogue or meditation wine and it may be enjoyed on its own after the meal.
SERVICE Serve at 18°C in large bowled glasses.
SHELF LIFE 15-20 years.
NUMBER OF BOTTLES 3,200