Amarone della Valpolicella Classico Classico DOC 15.5% alc 2009

$72.00

Corvina Veronese 70%, Corvinone 15%, Rondinella 15% Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 metres facing South East. Varied soils; including clay, limestone and alluvial soils. Permanent grass sward between vines. Age of the vines: 15 to 25 years. Harvested by hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days. This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks. A further 6 months ageing in bottle before release. Natural clarification and no fining or filtration. Intense red garnet. Strong and persistent, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas. Full-bodied and rich, backed by structured, yet velvety tannins. It can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark. Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance. Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.

Type : Red Wine
Vintage : 2009
Size : 750ml
Rating : N/A
Producer : Cantina Negrar
Region : Veneto
SKU: IRNegrAmaX09G Categories: , , , ,

Product Description

Corvina Veronese 70%, Corvinone 15%, Rondinella 15% Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 metres facing South East. Varied soils; including clay, limestone and alluvial soils. Permanent grass sward between vines. Age of the vines: 15 to 25 years. Harvested by hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days. This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks. A further 6 months ageing in bottle before release. Natural clarification and no fining or filtration. Intense red garnet. Strong and persistent, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas. Full-bodied and rich, backed by structured, yet velvety tannins. It can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark. Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance. Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.

Social Widgets powered by AB-WebLog.com.