AMARONE RISERVA DELLA VALPOLICELLA CLASSICO
TESTE DURE CLASSICO
Ruby colour with garnet shades. Perfume of overripe black berry fruit with notes of sweet spice. Hints of licorice and tobacco. Full, enveloping and velvety taste.
From brown soil, clayey, fertile with skeleton, deep and resistant to drought. Harvest: manual harvesting of selected bunches of grapes at the end of September, slow drying in the drying room until January. The vinification involves crushing and destemming the dried grapes in January, fermentation at a controlled temperature of 25°C and maceration of the must for 30 days, with daily pumping over and fulling. Malolactic fermentation. Refinement in tonneaux and part in large barrels for 30 months. Further refinement in bottle for 18 months before release.
Intense ruby red colour with garnet shades. Elegant aromas of black cherry, overripe fruit and spices, with hints of vanilla, tobacco and liquorice. Full and velvety, enveloping and soft taste. Traditionally ideal with game and mature cheeses. To experiment with bitter chocolate 85%
Vineyards: Sant'Ambrogio vineyards. Altitude: 151m above sea level. Vines: 60% Corvina, 15% Corvinone, 10% Rondinella, 10% Oseleta, 5% Croatina. Soil: brown, fertile clayey with skeleton, deep and resistant to drought. Breeding: Guyot, with 5000 vines per hectare. 8 Gems strain. Row weeds. Average age of vines: 15 years. Harvesting method: manual harvesting of selected bunches, in the period at the end of September, with slow drying in the drying room until January. Yield: 15 hl/ha. Vinification: crushing and destemming of the dried grapes in January. Fermentation at a controlled temperature of 25°C. Maceration of the must for 30 days, with daily pumping over and fulling. Malolactic fermentation. Ageing: maturation in tonneaux and large barrels for 30 months. Refinement in bottle for 18 months before release. Matching: game, mature cheeses. To try with bitter dark chocolate. Also ideal as a meditation wine. Serving temperature: about 18°C. Uncork at least 4 hours before serving, or leave to decant for 1 hour and return to the bottle before serving. Analytical data: Alcohol 16,7 % Residual reducing sugars 8 g/l Total acidity 5,9 g/l pH 3,5 Net dry extract 39 g/l