Amarone della Valpolicella
Grape varieties:60%Corvina, 20%Corvinone, 20% Rondinella
Production area:Poiano and Nesente di Valpantena (Verona)Soil characteristics:20% Skeleton, 23% Sand, 64% Silt, 13% Clay, Total limestone 35%, Active limestone 9%Tendency system:Guyot and Pergola Inclinata VeroneseDensity of planting:4500 vines per hectareExposure per hectare:90 q. liProduction per vine: 2 KgHarvest time: September and October with selection of the best grapesMaturation: in plateaux until December in fruttaio at 18°C and 70% humidityVinification: destemming and crushing of the grapes, inoculation with selected yeasts.Fermentation: with maceration in steel tanks for 30 days at 18°C. Refining: 24 months in barriques, 6 months in bottles Organoleptic characteristics: Dark ruby red colour with garnet hues, bouquet of black cherries and dried roses and cocoa. Warm, balanced and with soft tannins. Serving suggestions:Braised meat, roasts, mature cheesesTypical dish recommended:Braised Amarone Ideal serving temperature:16°CAnalytical data:Alcohol content 14.76% volResidual sugars 6.9 g/lNet dry extract 28.4 g/lTotal acidity 5.70 g/lPH 3.47