The Amarone della Valpolicella DOCG is obtained with a unique technique, that has been used since Roman time, called “appassimento”. The grapes are naturally dried for 3 to 4 months in the drying facility (fruttaio). During the drying process the grapes dehydrate losing 40-50% of their original weight with a consequent concentration of all their substances. During the month of January the grapes undergo the “pigiatura” (squeezing out the juice of the grapes) and then the fermentation process proceeds for a month. Maturation is completed in French oak barriques and tonneaux for a period that may vary from 42 to 50 months. Then the wine is aged in bottle for a year.
color
Intense ruby red with shades of garnet
bouquet
Complex, ripe red plum with hints of spices and dry fruits
taste
Dry, warm and intense, with a vigourous character and a pleasantly persistent fi nish
pairing suggestion
A perfect match for roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. It also pairs with sweet and sour dishes, which makes it perfect with Asian and middle eastern dishes.
The Deer
Elegant and authoritarian, with its magnificent crown
Characteristics
grapes
Corvina, Corvinone, Rondinella
production area
Valpolicella, Verona Province, Veneto region
alcohol level
16% vol.
serving temperature
18-20°C. Open a few hours before drinking
vineyard elevation
220-300 meters
type of soil
Limestone
training system
Pergola
