Amarone della Valpolicella
Amarone della Valpolicella DOCG

ORIGINE
-Area:  Romagnano — Valpantena
-Altitude: between 300 and 500 metres above sea level
-Exposure: South, southwest
-Soil type: Chalky clay
-Grapes: Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta, Spigamonte, Corbina, Turchetta
-Training system:  Guyot
-Density and stumps/Hectare:  5.000
-Average yield: 60 quintals/Hectare
-Harvest:  Manual

WITHERING
In crates from October to January.

VINIFICATION
Fermentation in temperature-controlled steel vats with 10 days’ maceration.

AGEING

In 25-hectolitre Slavonian oak barrels and wooden French barriques for around 3 years.

ANALYTICAL DATA
Alcohol 16% vol. — Dry extract 44 g/l  — Acidity 7 g/l  — Residual sugars 7.0 g/l  — Serving temperature 18/20°

COLOUR
Dense, purplish red.

AROMA
Hints of chocolate, leather, with traces of red fruit and plums.

TASTE
Rounded and enveloping with soft, balanced and persuasive tannins with excellent acidity that enhances the drinkability and the capacity for ageing.

FOOD

A fine accompaniment to main dishes like game and roast meat but also with cold meats, seasoned cheeses and traditional dishes. Recommended as a worthy finale to an evening meal or for pleasurable meditation.

Download Data Sheet

Ottella produzione vino lugana olio brescia verona peschiera del garda amarone della valpolicella