AMARONE
DELLA VALPOLICELLA

DOCG
 
750 ml

Production method:

The hand-selected grapes rest in large crates for about 120 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in mediumtoasted French oak barrels and a final fining in the bottle for at least 12 months.

TECHNICAL DATA:

Bottles produced: 4000
Alcohol Content: 16°
Analytical data: total acidity 6.5000 g/L, sugars 8.7000 g/L, total dry extract 43.9000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m above sea level
Aspect: West/ Southwest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density of plants/ha: >3500
Average yield per ha: 120 quintals

Production method:

The hand-selected grapes rest in large crates for about 120 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in medium-toasted French oak barrels and a final fining in the bottle for at least 12 months.

TECHNICAL DATA:

Bottles produced: 6.000
Alcohol Content: 16°
Analytical data: total acidity 6.6000 g/L, sugars 8.8000 g/L, total dry extract 48.6000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m above sea level
Aspect: West/ Southwest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density of plants/ha: >3500
Average yield per ha: 120 quintals

Production method:

The hand-selected grapes rest in large crates for about 100 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in mediumtoasted French oak barrels and a final fining in the bottle for at least 12 months.

TECHNICAL DATA:

Bottles produced: 6.000
Alcohol Content: 16°
Analytical data: total acidity 6.8400 g/L, sugars 8.9000 g/L, total dry extract 45.7000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m above sea level
Aspect: West/ Southwest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density of plants/ha: >3500
Average yield per ha: 120 quintals

Production method:

The hand-selected grapes rest in large crates for about 100 days in our fruit cellar, an ancient barn at an altitude of 120 metres that benefits from natural ventilation. Fermentation and maceration in controlled temperature steel tanks for about 30 days. This is followed by approximately 24 months of maturation in medium-toasted French oak barrels and a final fining in the bottle for at least 12 months.

TECHNICAL DATA:

Bottles produced: 6.700
Alcohol Content: 15°
Analytical data: total acidity 5,6500 g/L, sugars 4,7000 g/L, total dry extract 35,6000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m above sea level
Aspect: West/ Southwest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density of plants/ha: >3500

Production method:

The grapes for the Amarone are harvested starting from mid-September and selected by hand following strict criteria to bring only the most mature and perfectly healthy bunches to the drying cellar. Drying process takes place in plateaux for about 100 days in an old barn. Alcoholic fermentation and maceration in steel tanks last up to a month before racking the wine into the wood. Then a maturation phase of about 24 months in new, second passage tonneaux and large oak barrels for a better complexity of the wine. Bottle aging for at least 12 months.

TECHNICAL DATA:

Bottles produced: 4.850
Alcohol Content: 15°
Average yield per ha: 80 quintals
Analytical data: total acidity 5,95 g/L, sugars 1,50 g/L, total dry extract 34,90g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other

THE VINEYARDS:

Altitude: 200-270 m. above s.l.
Aspect: West / South-west
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Pergola Veronese and Trentina
Density per ha: >3.500 plants

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