Amarone

Valpolicella, Verona, Veneto. Hilly wine yards situated at 200-350 meters over sea level, situated in the area Classica Valpolicella.

Corvina Veronese e Corvinone Veronese 75%, Rondinella 25%. Harvest: By hand.

Cultivation by hand and selecting the clusters at the end of month September – beginning of month October. Withering at the end of September for approximately 100 days, with a natural weight decrease of 35- 40%. It is granted a special attention to the control of the integrity of grapes and to the health of clusters in the warehouse.

Slight crushing of dried grapes in December/ January. Fermentation at controlled temperature and maturity on skin for 30 days, with daily replacement of a half.

60% of obtained wine is matured for 24 months in Slavonic oak barrels of 20-30- 50hl; the rest of 40% in Allier oak ripeners average roasted for 18 months. Further evolution in bottles for 6 months.

Intense granat red color. Etheric, vanilla, spicy aroma with notes of cherries, bitter almonds and plums. Full, warm and velveted aroma.

Analysis

Alcohol 15,5% Vol; Total acidity 5,80 g/l; Sugar residual 6 g/l; Dried net extract 32-33 g/l.

Great red wine, ideal with meals of meat, steaks, wild meat and matured cheese. It is recommended to be opened an hour before serving and to serve at a temperature of 17-18 °C.

“Borgognotta” Speciale Consorzio da 750ml.