Amarone della Valpolicella Classico D.O.C.G.

Corvina Veronese 45%, Corvinone 45%, Rondinella 5%, Oseleta 5%.

Altitude 450-520 m a.s.l.

Soil type Very varied, mostly limestone, rich in skeleton and well drained

Training system Guyot

Average age of vines 37 years

Planting density about 5,000 vines/Ha

Harvest Manual harvesting of selected bunches carried out in the third week of September

Withering Natural surmaturation in fruit lofts with 40-45% drop in grape weight

Vinification Crushing and destemming of the grapes carried out during the first fortnight of January

Fermentation In temperature-controlled stainless steel tanks

Fermentation temperature 8-22°C

Length of fermentation about 25 days with periodic daily pumping over

Aging Maturation in new barriques for 18 months, mass for 7 months and aging in

bottle for about 14 months

Alcohol content 15.84% Vol

Total acidity 5.90 g/l

Residual sugar 2.7 g/l

Dry extract 35.4 g/l

pH 3.41

We are facing a long, slow-ripening, generous and quality harvest. The spring was particularly rainy and in

early July, given the heavy load of bunches, we carried out some thinning to bring the vineyard into balance. At the end of July

a dry period began, interspersed with a few providential rains. On the eve of the harvest, we witnessed heavy rains

(up to 170 millimeters of water). Fortunately, weather forecasts announcing more bad conditions were disproved. In September we

we then had a kind of new small summer, with temperatures up to 33°C, high thermal sums but equally high excursions (swings

as much as 15°C between day and night), which allowed the grapes to ripen ideally. The phenolic one occurred after the second decade of

September. The grapes presented a perfect state of health, with good quantity combined with good quality.

The controlled drying of the harvested grapes, which lasts for a hundred days, brings the great aromatic intensity of dark fruit

and underbrush, along with spicy and tobacco notes. The impact in the mouth is powerful and vigorous, and the wine gradually tapering on the acidic

and sapidity, lengthening gently and closing dry and clean.

It is traditionally paired with game dishes, grilled meats, braised meats and aged cheeses. Thanks to the hints

of grape withering, Amarone can also be offered with original and fascinating dishes with sweet and sour flavors, so it goes well with

perfectly with the creations of Asian and Middle Eastern cuisine.

We recommend serving at a temperature of 18°C and uncorking the bottle an hour before consumption.

Evolutionary potential more than 20 years