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The grapes for this Amarone are harvested at the beginning of October, left to dry on straw mats until the beginning of February, then gently crushed and fermented. After several rackings, the wine is transferred to large oak casks, where it stays for more than 3 years. A small portion, about 15%, is aged in barriques, then blended back into the large casks. After bottling, the wine is aged a further 6-8 months.Tasting Notes: Robust, full and warm, with suggestions of candied cherries and a hint of sultanas, finishing with a hint of wood. Excellent with lamb roasts and ideal with very mature cheeses after dinner. We recommend uncorking the bottle a few hours before dinner, or decanting. Serve at 63-68°F.
Classification: Amarone della Valpolicella
Area of Production:
Grape Variety: 80% Corvina, 10% Rondinella, 10% of other indigenous local grapes such as Oseleta, Dinarella and Croatina needed to finish the wine.
Soil: Neolithic calcareous soil that is thin and stony.
Average Age of Vines: 20 to 35 years
Spacing of Plants: 1,400 vines per acre
Production per Acre: 4.02 tons
Trellising System: Simple Pergoletta Veronese
Total Acidity: 5.65 g/l
Sugar Content: 7.0 g/l
Total Cases Produced: 2,500