Amarone della Valpolicella

VINES. 70% Corvina, 20% Rondinella, 10% Corvinone.
PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona).
SOIL CHARACTERISTICS. 20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals.
PRODUCTION PER VINE. 2 Kg.
HARVEST PERIOD. September and October, with selection of the best grapes.
DRYING. On plateaux until December, in drying lofts at 18°C and 70% humidity.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 30 days at 18°C. Daily racking and délestage.
AGEING. 24 months in wine barrels, 6 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS. Dark ruby red colour with garnet nuances, aroma of sour red cherries and dried roses and cocoa. Warm, balanced, with soft tannins.
FOOD PAIRING. Braised meat, roast meat, mature cheese.
RECOMMENDED TYPICAL DISH. Brasato all’Amarone (Braised meat cooked in Amarone).
IDEAL SERVING TEMPERATURE. 16°C.