Amarone della Valpolicella Classico DOC
amarone_web_tech_sheet.pdf |
Classification: Amarone dell Valpolicella Classico DOC
Varieties: principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.
Provenance: Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.
Altitude: between 695 and 1000 ft above sea level.
Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.
Soil: originating from marine sediment, calcareous, not very deep and of average fertility.
Planting System: Guyot.
Density: 3700 - 4500 vines/ Hectare.
Harvest: manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
Vinification and Maturing: the berries are gently destemmed and crushed. Fermentation temperature: 46 - 60 °F. Length of maceration: 4 – 6 weeks, with daily remontage and delestage every 2 – 3 days. Malolactic fermentation: spring. Aging in steel tanks: 1 month. Aging in wood: 12 months in barrique and 2 – 3 years in Slavonian oak casks.
Refinement: in bottle for 12 months.
Alcohol content: 16% Vol.
Organoleptic characteristics: garnet red, with scents of preserved fruit, sour cherry, cherry, vanilla and raisins, and notes of spices.
Serve with: roasts and game. It is also a dialogue or meditation wine and it may be served alone after a meal.
Serving temperature: at 64°F in large bowled glasses.
Varieties: principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.
Provenance: Jago (Negrar in Valpolicella) and Figari (Marano di Valpolicella) hilly areas in Valpolicella Classica close to Colle Masua.
Altitude: between 695 and 1000 ft above sea level.
Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.
Soil: originating from marine sediment, calcareous, not very deep and of average fertility.
Planting System: Guyot.
Density: 3700 - 4500 vines/ Hectare.
Harvest: manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
Vinification and Maturing: the berries are gently destemmed and crushed. Fermentation temperature: 46 - 60 °F. Length of maceration: 4 – 6 weeks, with daily remontage and delestage every 2 – 3 days. Malolactic fermentation: spring. Aging in steel tanks: 1 month. Aging in wood: 12 months in barrique and 2 – 3 years in Slavonian oak casks.
Refinement: in bottle for 12 months.
Alcohol content: 16% Vol.
Organoleptic characteristics: garnet red, with scents of preserved fruit, sour cherry, cherry, vanilla and raisins, and notes of spices.
Serve with: roasts and game. It is also a dialogue or meditation wine and it may be served alone after a meal.
Serving temperature: at 64°F in large bowled glasses.