AMARONE DELLA VALPOLICELLA CLASSICO
Veneto region, north of Verona in the Classic Valpolicella area.
Clay and limestone with a high plasticity, in hill rich of skeleton.
Hand harvest at the end of September and at the beginning of October onto the wooden plateau. After a long fading, in January-February the grapes are being pressed and made fermentate in the controlled temperature of 22-24°C, they macerate for about 20 days during which at least 4 replacements a day are repeated.
It maturates into small French oak barrels for at least 24 months, afterwards rests into stainless steel.
Ruby red with garnet red shades.
Aromas of ripe fruits of underwood, together with spices: cocoa and vanilla.
Full-bodied and round, harmonious, extremely long and slightly tannic.
It maintains its characteristics for more than 10-12 years; it should be stored in cool (18-19°C) and low light places.