Amarone della Valpolicella docg classico 2018

TASTING NOTES Colour: ruby red, dense and compact. Perfume: big intensity and persistence, ethereal, fruity with hints of cherries and dried prunes, dried flowers, sweet spiced. Flavour: full bodied and determinate smooth, counterpoint of velvety tannins. FOOD MATCHING Grilled, braised and game meat and aged cheese. Serving temperature: 18°-19° C.

VINEYARD Located in the heart of the Valpolicella Classica zone on dry terraces in the hills from Negrar at an altitude between 150 and 350 meters above sea level. Exposition to south- est. Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines. Training system: Pergoletta Doppia. Age of vines in production: from 15 to 25 years. Buds per vine: 18. Density: 3,300/3,500 per hectare. Yield per hectare: 44 hl

PRODUCTION Harvest: in the first ten days of October exclusively by hand. Appassimento (drying) in stores for 120 days. Vinification: destemmed and gentle pneumatic pressed in the beginning of February. Fermentation at a temperature from 12° to 23° C. Slow maceration for 30 days (of which 12 a cold). Manual punching down of cap 3 times a day. Full malolactic fermentation. Aging in wood then in bottle. Stabilization: natural.