Amarone della Valpolicella Classico DOC

Notes - This wine is made from grapes harvested in various vineyards located on hills in the Classic Valpolicella zone. Different sources and different grape varieties are important to obtain well-balanced wines with the fine structure that only a few single areas in the Classic zone can give. The Classico is a blend of 30% Corvina, 30% Corvinone, 30% Rondinella and 10% Molinara, Rossignola, Oseleta, Negrara and Dindarella. Grapes for this Amarone are harvested by hand at the end of September / beginning of October, and are placed in wooden or plastic trays for drying. Drying is done in fruit storage structures at controlled humidity and temperature. This prevents transformation of Botrytis cinerea into gray mold. Bunches, during the drying process, lose 30% of their weight. Sugar concentration reaches 25% by weight. Bunches must be in good health at the end of the drying process (after about 4 months). To ensure this they must be periodically inspected during the drying period and especially during the first month. During January the grapes are gently pressed by a roller press. Fermentation takes place in steel vessels at a temperature of 15°C and with slow 40-day steeping. The wine does not perform malolactic fermentation. At the end of fermentation the wine is put into Slavonia oak barrels where it remains for two years. At the end of this period of aging in the barrel the wine is bottled and refined in the bottle for 6 months before it is sold. Strong ruby red, clear and transparent. Notes of vanilla and sweet fruits such as currants, blueberries, cherries. Strong, rounded and warm structure. This is a well-balanced wine. After-taste confirms the notes in the bouquet. It has an enduring and persistent flavour. Try with red meats and cheeses.
 
     

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