DENOMINATION: Amarone della Valpolicella Docg

ALCOHOLIC STRENGTH: 16% vol

PRODUCTION AREA: best grapes from the vineyards in the Docg area in Campiano, in the municipality of Cazzano di Tramigna

TYPE OF GRAPES: 70% corvina, 30% rondinella.

PRODUCTION PER HECTARE: 6 T

HARVEST: first ten days of October.

VINIFICATION TECHNIQUE: The grapes are harvested by hand and placed on the plateau and left to dry in the fruit cellar, where temperature and humidity are constantly monitored.

Vinification is carried out towards the beginning of January, when the withering drop is around 45% and in any case it is always based on the vintage. The fermentation temperature varies between 23 and 28 ° C and the duration of maceration is around 20 days, depending on the characteristics of the grapes. The wine is then aged in barrique for at least 30 months. After bottling it remains in refinement for at least 10 months before being released for consumption.

ORGANOLEPTIC: ruby ​​red color with garnet reflections. The nose is very intense and persistent, with fruity notes of cherry in alcohol, dried plum and dried fruit such as hazelnut and almond. Over time, spicy aromas are released with notes of tobacco, goudron and cinnamon. In the mouth it is immediately enveloping, with a high structure and an elegant softness of the tannins that give a great lasting balance over time.

GASTRONOMIC COMBINATIONS: indicated with large roasts, braised meats, game and aged cheeses.

TASTING TEMPERATURE: 20-22 ° C

Notes: it is recommended to uncork the bottle an hour before consumption.