Amarone della Valpolicella

amarone riserva valpolicella

Amarone della Valpolicella Classico D.O.C.G.

Amarone is a wine for Meditation; a Leading Actor.
Although being the Son of Forgetfulness: that of Recioto, left in Barrels for a Long Time, evolving its Sugars into Alcohol and acquiring a Bitter Taste, instead of the usual Sweet one.
At first, it was named ‘Recioto of Amarone‘; yet eventually , the Decision of making a Specific Vinification for ‘the King’ of all Valpolicella Wines.

Dark Ruby Red in Colour, with Garnet Shades.
Intense and Elegant Ripe Fruit, Raisins and Spices Aroma, with Scents of Vanilla, Tobacco, Cocoa and Liquorice.
Persistent and Warm in Flavour, Velvety and Harmonic.

It is traditionally paired with Game, Char-grilled Beef, Stews and Braised Meats, Medium/Mature Cheeses.
The Smoothness of its Dry Fruit Flavours allows also Modern and Audacious Pairing…
Let’s enjoy it with Raw Prawns!

Serve at a Temperature of approximately 18°C.
Uncork at least Two Hours Before drinking or pour it into a Decanter for 10 Minutes and then flow it back into the Bottle before serving.


Technical sheet

Soil: Dark, clayey and fertile with a high content of gravel, deep and drought resistant.
Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Oseleta, 5% Croatina.
Training system: Guyot, with 5000 vines per hectare. 8 buds per vine. Vine age: 10 years. Green cover of rows.
Harvesting method: Manual, of Selected Bunches. Period: towards the end of September. Slow grape withering in the Drying Room until January.
Vinification: Crushing and Pressing of de-stemmed dry grapes in January. Fermentation at a controlled temperature of 24°C. Maceration of the must for 25 days in contact with the skins, with daily Pumping-over. Malo-lactic fermentation.
Ageing:The wine is aged in oak barriques and big barrels for 30 months. It is then left to mature for at least further 12 months in the bottle before sale.
Yield: 30 hl/Ha.
Analytical data: Alcohol content 16.2%, Residual reducing sugars 6 g/l, Total acidity 5.9 g/l, pH 3.5, Net dry extract 40 g/l.