Denomination: Amarone della Valpolicella DOCG
Geographical location: Monte Garzon, Cellore d'Illasi
Soil: Soil rich in pink limestone, with a component of clay and chalk
Grapes: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5%
Age of the vines: 20 years
Altitude: 300 - 500 m.
Exposure: south
Yield: 20 hl (0.5 kg per plant)
Training system: Guyot (5800 vines per hectare)
Defense method: Certified organic viticulture
Load of buds: 6-8 buds per vine
Alcohol: Vol. 16.5%
Total acidity: 6.75 g/l
Ph: 3.36
Serving temperature: 16-18 °C
Manual selection of the grapes, harvested in boxes at the end of September. (In years with unfavorable climatic conditions the wine is not produced.)
Natural drying with the aid of fans if necessary. The must yield is low: one third of the weight
original of the grape. Crushing and destemming of the grapes. Fermentation temperature at 23/24° for approximately 15/20 days. Pumping over and punching down are carried out daily. Maturation in 225 liter barrels. and 500 litres. for at least 24/30 months and subsequently refinement for a few months in the bottle. Color: Intense and deep, with ruby red reflections. Nose: Complex and intense, with notes of cherries, blackberries and plums. Broad and intriguing, it continues with notes of bitter chocolate, leather, coffee. Spicy, with notes of black pepper and juniper, complemented by a refreshing
balsamic finish. Palate: Round and structured, harmonious, enveloping and full-bodied, of extraordinary freshness. A wine of
great character with the potential for long evolutions. It goes well with important dishes based on game, grilled meat, braised meats and mature cheeses
seasoning, even spicy.