6 x bottles. Serving temperature 18 – 20° C. Alcohol content 15.5%. Technical data sheet Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with grapes placed in boxes. The grapes undergo drying until about mid-January. Crushing: In January, the grapes are removed from the drying boxes, bunches are sorted and then subjected to a soft crushing. Fermentation: Winemaking in steel at controlled temperature and contact with the skins for about 40 days with manual punch-downs. Aging: Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in bottle before sale. Organoleptic characteristics Its garnet red color has intense reflections. A beautiful consistency and a partial impenetrability. On the nose, it is decidedly complex with a beautiful verticality of aromas. It expresses all the elegance of a calcareous and marly territory, fine and frank. Fruity with a pleasant sensation of black cherry drowned in chocolate. A bold wine that emanates rich sensations of cocoa and wild black fruits. Sweetly balsamic with nuances of gentle tobacco and chestnut honey. On the palate, it has a beautiful freshness and a distinct savoriness. It opens gently and presents a round, enveloping, and captivating tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. Decidedly almondy finish with a long persistence. Pairing This Amarone, a true gentleman in a top hat and tailcoat, expresses an overall elegance and notable complexity. Perfect with spiced and long-aged cold cuts like Violino di Chiavenna, black pork ham from Sila or gray from Casentino in Tuscany. It pairs magnificently with processed meats, braised Chianina IGP, game, and fillet of White Veal from the Central Apennines. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Podolico Caciocavallo, Ragusano DOP. Experiment with the pleasure of pairing it with a touch of dark chocolate of at least 80% single-origin South American. At the end of the meal, enjoy its harmony next to a round Toro Cohiba Cuban.
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6 x bottles. Serving temperature 18 – 20° C. Alcohol content 15.5%. Technical data sheet Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with grapes placed in boxes. The grapes undergo drying until about mid-January. Crushing: In January, the grapes are removed from the drying boxes, bunches are sorted and then subjected to a soft crushing. Fermentation: Winemaking in steel at controlled temperature and contact with the skins for about 40 days with manual punch-downs. Aging: Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in bottle before sale. Organoleptic characteristics Its garnet red color has intense reflections. A beautiful consistency and a partial impenetrability. On the nose, it is decidedly complex with a beautiful verticality of aromas. It expresses all the elegance of a calcareous and marly territory, fine and frank. Fruity with a pleasant sensation of black cherry drowned in chocolate. A bold wine that emanates rich sensations of cocoa and wild black fruits. Sweetly balsamic with nuances of gentle tobacco and chestnut honey. On the palate, it has a beautiful freshness and a distinct savoriness. It opens gently and presents a round, enveloping, and captivating tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. Decidedly almondy finish with a long persistence. Pairing This Amarone, a true gentleman in a top hat and tailcoat, expresses an overall elegance and notable complexity. Perfect with spiced and long-aged cold cuts like Violino di Chiavenna, black pork ham from Sila or gray from Casentino in Tuscany. It pairs magnificently with processed meats, braised Chianina IGP, game, and fillet of White Veal from the Central Apennines. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Podolico Caciocavallo, Ragusano DOP. Experiment with the pleasure of pairing it with a touch of dark chocolate of at least 80% single-origin South American. At the end of the meal, enjoy its harmony next to a round Toro Cohiba Cuban.
