Amarone della Valpolicella DOCG
Grapes60% Corvina (including Corvinone), 35% Rondinella and 5% Molinara.
Vinification and Maturation
The grapes for this wine are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.
ColourGarnet-red with brilliant ruby reflections.
BouquetBroad and nuanced, with scents of wild berries.
FlavourMajestic and velvety, with richly fruity dried grape tones.
Serving Temperature17°-18°C (63°-64°F).
A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.