Amarone della Valpolicella D.O.C.G.
Probably one of the best wines made! Grapes are grown in Veneto region (60% Corvina, 15% Corvinone, 15% Rondinella, 10% other varieties). Winemaking in the region has existed since at least the time of the ancient Greeks.
Amarone wine is an incredibly powerful, full-bodied wine made in one of the foremost winemaking regions in Italy. Amarone is an Italian wine made from partially dried grapes. Because of the amount of fruit that goes into a bottle, as well as the long fermentation and ageing processes, Amarone wine has a rich and powerful flavour and high alcohol content.
The concentrated nature of Amarone wine, coupled with longer fermentation and ageing processes, makes for a luxuriously rich, powerful, and full-bodied wine. Its vibrant, complex flavour and velvety texture make Amarone a decadent wine that deserves your full attention when drinking it.
The best way to drink a full-bodied wine like Amarone is in a Bordeaux glass, which has a larger bowl and more height. This makes the wine further away from the drinker, allowing space for the ethanol to dissipate and tannins to soften. It allows you to fully appreciate the aromas and depth of flavour of a richer wine.
Amarone wine is best served at room temperature, between 64°F and 68°F (18°C and 20°C). For the ultimate Amarone experience, pour the wine into a decanter before drinking it. In general, waiting for about 2 hours before drinking produces the best results. However, if your Amarone is older than 10 years, let it stand in its bottle for at least a day before decanting it, so that all the grape residue can sink down.
PRODUCT INFO
FORMAT 750ml
COLOUR Dense garnet red
TASTE Great balance and longevity, with very soft, sweet tannins.
SERVING TEMPERATURE 16 -18 °C
FOOD PAIRINGS It is traditionally paired with game, grilled meat, braised meats and mature cheeses.
TYPE OF VINEYARDING Pergoletta Veronese and rows
YIELD KG UVA PER HA 24 HL
TIME OF HARVEST By hand between September and October
PRODUCTION Withering until December/January in drying lofts.
Crushing at the beginning of February with grape destemming.
Fermentation temperature from 12° to 23°C.
Slow maceration for 30 days, 12 of which cold.
Manual pumping over at a frequency of 3 per day.
Complete malolactic fermentation. Maturation in wood then in bottle. Stabilisation: natural.
ALCOHOL 15.5 % Vol.
Probably one of the best wines made! Grapes are grown in Veneto region (60% Corvina, 15% Corvinone, 15% Rondinella, 10% other varieties). Winemaking in the region has existed since at least the time of the ancient Greeks.
Amarone wine is an incredibly powerful, full-bodied wine made in one of the foremost winemaking regions in Italy. Amarone is an Italian wine made from partially dried grapes. Because of the amount of fruit that goes into a bottle, as well as the long fermentation and ageing processes, Amarone wine has a rich and powerful flavour and high alcohol content.
The concentrated nature of Amarone wine, coupled with longer fermentation and ageing processes, makes for a luxuriously rich, powerful, and full-bodied wine. Its vibrant, complex flavour and velvety texture make Amarone a decadent wine that deserves your full attention when drinking it.
The best way to drink a full-bodied wine like Amarone is in a Bordeaux glass, which has a larger bowl and more height. This makes the wine further away from the drinker, allowing space for the ethanol to dissipate and tannins to soften. It allows you to fully appreciate the aromas and depth of flavour of a richer wine.
Amarone wine is best served at room temperature, between 64°F and 68°F (18°C and 20°C). For the ultimate Amarone experience, pour the wine into a decanter before drinking it. In general, waiting for about 2 hours before drinking produces the best results. However, if your Amarone is older than 10 years, let it stand in its bottle for at least a day before decanting it, so that all the grape residue can sink down.
PRODUCT INFO
FORMAT 750ml
COLOUR Dense garnet red
TASTE Great balance and longevity, with very soft, sweet tannins.
SERVING TEMPERATURE 16 -18 °C
FOOD PAIRINGS It is traditionally paired with game, grilled meat, braised meats and mature cheeses.
TYPE OF VINEYARDING Pergoletta Veronese and rows
YIELD KG UVA PER HA 24 HL
TIME OF HARVEST By hand between September and October
PRODUCTION Withering until December/January in drying lofts.
Crushing at the beginning of February with grape destemming.
Fermentation temperature from 12° to 23°C.
Slow maceration for 30 days, 12 of which cold.
Manual pumping over at a frequency of 3 per day.
Complete malolactic fermentation. Maturation in wood then in bottle. Stabilisation: natural.
ALCOHOL 15.5 % Vol.
Probably one of the best wines made! Grapes are grown in Veneto region (60% Corvina, 15% Corvinone, 15% Rondinella, 10% other varieties). Winemaking in the region has existed since at least the time of the ancient Greeks.
Amarone wine is an incredibly powerful, full-bodied wine made in one of the foremost winemaking regions in Italy. Amarone is an Italian wine made from partially dried grapes. Because of the amount of fruit that goes into a bottle, as well as the long fermentation and ageing processes, Amarone wine has a rich and powerful flavour and high alcohol content.
The concentrated nature of Amarone wine, coupled with longer fermentation and ageing processes, makes for a luxuriously rich, powerful, and full-bodied wine. Its vibrant, complex flavour and velvety texture make Amarone a decadent wine that deserves your full attention when drinking it.
The best way to drink a full-bodied wine like Amarone is in a Bordeaux glass, which has a larger bowl and more height. This makes the wine further away from the drinker, allowing space for the ethanol to dissipate and tannins to soften. It allows you to fully appreciate the aromas and depth of flavour of a richer wine.
Amarone wine is best served at room temperature, between 64°F and 68°F (18°C and 20°C). For the ultimate Amarone experience, pour the wine into a decanter before drinking it. In general, waiting for about 2 hours before drinking produces the best results. However, if your Amarone is older than 10 years, let it stand in its bottle for at least a day before decanting it, so that all the grape residue can sink down.
PRODUCT INFO
FORMAT 750ml
COLOUR Dense garnet red
TASTE Great balance and longevity, with very soft, sweet tannins.
SERVING TEMPERATURE 16 -18 °C
FOOD PAIRINGS It is traditionally paired with game, grilled meat, braised meats and mature cheeses.
TYPE OF VINEYARDING Pergoletta Veronese and rows
YIELD KG UVA PER HA 24 HL
TIME OF HARVEST By hand between September and October
PRODUCTION Withering until December/January in drying lofts.
Crushing at the beginning of February with grape destemming.
Fermentation temperature from 12° to 23°C.
Slow maceration for 30 days, 12 of which cold.
Manual pumping over at a frequency of 3 per day.
Complete malolactic fermentation. Maturation in wood then in bottle. Stabilisation: natural.
ALCOHOL 15.5 % Vol.
