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Our Wines
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AMARONE DELLA VALPOLICELLA DOC
GRAPES:
Corvina Veronese 50%, Rondinella 30%, Molinara 10% and other old varieties 10%.
AREA OF PRODUCTION:
The hills of the Val d’Illasi, tuffaceous alluvial soil with stratified calcareous marine rocks, south-west facing and rising to approximately 200 m elevation.
TRAINING SYSTEM:
Pergola, 3000 vines per hectare, and Guyot 4500 vines per hectare (45000 buds/hectare).
YIELD PER HECTARE:
Around 10000 kg of grapes (6500 litres), with summer pruning if necessary.
YIELD PER HECTARE:
The quantity of straggly clusters sorted and harvested by hand for raisining (on racks) will vary between 10% and 30% of total production, according to the vintage.
HARVESTING PERIOD:
From the end of September, using suitably trained pickers. The clusters are placed in small crates and transported to the fruit loft to ensure optimum drying conditions.
WINEMAKING:
Depending on the vintages, end of January to end of February, using roller crushers and destemming partially. Fermentation takes place in small containers, maximum 3000 litres capacity; the temperature, raised to 10 °C, stabilizes at around 15 °C for the duration.
Particularly long maceration, in excess of 40 days, with remontage twice per week.
After 2 racking operations (around May/June time), part of the clear wine (20%) is transferred to small casks of new wood, and the remainder to 2000 litre barrels, for a few years.
Maturing: at least 8 months in the bottle.
RECOMMENDED ACCOMPANIMENTS
Robust entrees, with meat, game and wildfowl, extra-mature and strong cheeses. A wine to sip slowly in convivial company, a foil for sparkling after-dinner conversation — it will be a pleasant surprise.
SOME ANALYTICAL DATA:
Alcohol -------------------- 15,10
Sugars --------------------- 6,5 g/litre
Total acidity -------------- 5,65
PH --------------------------- 3,54
Free and total SO2 ---- 26 - 78
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