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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. |
Region:
Veneto
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: 5.63 g/l PH: Sugar Content: 7.0 g/l Alcohol: 15.00% Total Cases Produced: 2,500 |