Amarone della Valpolicella DOCG. 70% Crovina, 30% Rondinella. Amarone. 16°. 0.75 L. Soave (VR), Veneto, Italy. Vinification is carried out in a traditional way, manual harvesting in trays in the first decade of October, grapes left to wither in the drying room at controlled temperature and humidity until the beginning of January, fermentation and maceration at controlled temperature for about 20 days. Aging in barriques for at least 30 months, then in bottle for at least 10 months. The color is ruby red with garnet reflections. On the nose it is very intense and persistent, with fruity notes of cherries in spirit, dried plum and dried fruit such as hazelnut and almond; over time spicy aromas are released with notes of tobacco, goudron and cinnamon. On the palate it is immediately enveloping, with great structure and an elegant softness of tannins that give long-lasting balance over time. Recommended pairing with first courses with meat sauces or risottos, red meats, roasts, game, braised dishes and blue cheeses or well-aged cheeses. Recommended temperature: 18-20°C
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Amarone della Valpolicella DOCG. 70% Crovina, 30% Rondinella. Amarone. 16°. 0.75 L. Soave (VR), Veneto, Italy. Vinification is carried out in a traditional way, manual harvesting in trays in the first decade of October, grapes left to wither in the drying room at controlled temperature and humidity until the beginning of January, fermentation and maceration at controlled temperature for about 20 days. Aging in barriques for at least 30 months, then in bottle for at least 10 months. The color is ruby red with garnet reflections. On the nose it is very intense and persistent, with fruity notes of cherries in spirit, dried plum and dried fruit such as hazelnut and almond; over time spicy aromas are released with notes of tobacco, goudron and cinnamon. On the palate it is immediately enveloping, with great structure and an elegant softness of tannins that give long-lasting balance over time. Recommended pairing with first courses with meat sauces or risottos, red meats, roasts, game, braised dishes and blue cheeses or well-aged cheeses. Recommended temperature: 18-20°C
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