| In our
vineyards, the grapes are usually picked in the beginning of October.
We are very careful to pick only the grapes that are firm and ripe and
meet our strict standards of fruit suitable for our Amarone. After the
grapes are harvested, we put them on racks or straw mats and let them
dry for three months in a warm
dry environment with plenty of air circulation. During that time
the
grapes lose about 30% of their volume, gaining intensity of flavor.
Amarone
is traditionally made by soft pressing the dried grapes in January
while
keeping the must cool. This cool environment slows down the
fermentation,
extracting the fruity raisiny quality from the grapes, which makes
Amarone
so famous. After the fermentation is finished sometime in March, it is
refined
and siphoned off to settle in Slavonian oak casks for 4 to 5 years.
Amarone is a unique, full-bodied
wine that
is ideal game or heavy meat dishes or with blue veined cheeses for
dessert.
NOTABLE AWARD
87 - “Displays aromas of plum and berry, with
hints of flowers and spices. Full-bodied, with fine tannins and fresh acidity.
There's a bitter chocolate tinge to the finish. Slightly lean midpalate just
now. Best after 2008."Wine Spectator, May 15, 2008
|
Region: Veneto
Classification: Amarone della
Valpolicella Classico DOC
Area of Production: Marano di
Valpolicella
Grape Varieties: 70% Corvina,
30% Rondinella
Soil: Red and compact on
Basalts
Average Age of Vines: 20, 30,
& 50 years
Trellising System: Pergola
Production per Acre: 3.12 tons
Vinification Technique: Soft
pressing in January; fermentation on racks which is cold-delayed with
local yeasts; drawing off wine in March; refining time in Slovanian oak
casts and barriques.
Maturation: In oak casts
for 4-5 years
Total Acidity: 6 g/l
Residual Sugar: 7
g/l
PH: 3.4
Alcohol: 15.70%
Total Cases Produced: 833
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