Appellation: Amarone della Valpolicella D.O.C.G.
Grape varieties: Corvina Veronese 70%, Rondinella 30%
Vineyard location: Hillsides of the Valpolicella production area
Altitude: 180-250 metres (590-820 feet) above sea level
Soil characteristic: Clayey, calcareous
Training system: Arbour
Average age of the vines: 27 years
Density of the vineyards: About 3,000 vines/hectare (1,214 vines/acre)
VINIFICATION AND AGEING
Harvest: Manual harvest of selected bunches carried out in September
Appassimento (drying process): Naturally dried for 3-4 months in the drying facility. The grapes lose 40% of their original weight
Pressing: Soft pressing of the loose berries carried out in the first fortnight of January
Vinification: De-stalking followed by soft crushing of the grapes
Fermentation: In temperature controlled stainless steel tanks
Fermentation temperature: 8/22°C (46/71°F)
Length of fermentation: 22/24 days with daily periodic pump overs
Ageing: 15 months in oak (half in large Slavonian oak, half in second use barriques), 6 months of bottle ageing
Alcohol content: 15.38% Vol
Total acidity: 5.6 g/l
Residual sugars: 4.9 g/l
Dry extract: 38g/l
Free SO2: 17 mg/l
Total SO2: 95 mg/l
Seasonal development was excellent this year, with ideal day-to-night temperature ranges that effectively preserved the aromatic properties of the grapes until around the 10th of August. The scorching heat wave in the following two weeks had a damaging effect on the grapes that were more exposed to the sun and therefore we immediately set about removing these bunches. The approximately 50mm (2 inches) of rainfall in late August/early September were a godsend and enabled the vines to recover their vigour and the weather to improve, with a return to day/night temperature ranges similar to those experienced previously. After analysing the grapes, we decided to commence harvesting at the beginning of September. This vintage will exhibit fine extracts together with a broad and intense range of aromas.
Intense and inviting ruby red.
The characteristic hints of cherries and pepper are particularly enjoyable in this wine, followed by subtle nuances of officinal herbs.
Dry and well-balanced. The traditional acidic note combines well with the softness of the fruit to form a satisfying contrast and produce a supple, feisty wine.
Perfect fit for braised meats, wild game particularly hare, duck a l’orange, aged cheeses, or even try it with European lobster in tomato sauce. Serve at 16°C (60°F) and open an hour before drinking.