AMARONE DELLAVALPOLICELLA DOCG• PRODUCTION AREAVineyards in Valpolicella. Average output: 8000-10000 kg of grapes per hectare.Grapes: Corvina, Rondinella, Corvinone.Training system: Vertical trellising.• TECHNOLOGYThe grapes are harvested by hand, then left indrying lodges in the hills until January beforebeing crushed and undergoing the traditionalred wine making process, with an extendedmaceration period lasting 20 to 25 days. The wine issubsequently racked and left in oak barrels for twoyears. After this time, the wine is bottled and agedin the bottle for a number of months.• ORGANOLEPTIC CHARACTERISTICSColour: Deep and rich, with garnet hues.Aroma: Complex and spicy, with hints of cinnamon,cherry jam and fruit in spirits.Taste: Full-flavoured, with notes of black cherries,vanilla and coffee grounds.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 14.50 - 15.50Sugar (g/l) 5.00 - 6.00Total acidity (g/l) 5.00 - 6.00• SERVING TEMPERATUREThe recommended serving temperature is 16C to18C.
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