Description
<p><strong>Amarone della Valpolicella Massimago</strong> originates from an organically managed vineyard with 4000 plants/Ha, with plants aged between 35 and 60 years. It is a terrain with excellent exposure at an altitude ranging from 250 to 350 m above sea level and with a calcareous composition that distinctly influences the characteristics of the grapes. This vineyard is harvested manually around the end of September, and the grapes are placed in rooms called "fruttai" for drying for about 90-100 days. In January, when the desired degree of drying is reached, the production process of <strong>Amarone della Valpolicella Massimago</strong> begins in the cellar; the grapes are destemmed and left to ferment in stainless steel vats for 35 days at a temperature of 16-18°C, during which the compounds present in the skins are transferred to the wine through remontage and delestage. After fermentation is completed in mid-February, <strong>Amarone della Valpolicella Massimago</strong> is separated from the skins and placed in oak barrels and barriques for malolactic fermentation. After 30 months of aging, blending and bottling take place, and Amarone Massimago is marketed after 12 months of rest in the bottle.</p> Pairings: Amarone della Valpolicella Massimago is an important wine, excellent paired with flavorful first courses such as risottos or pasta with red meat sauces, second courses based on red meat, or with Modica chocolate. Storage: Store at 16-18°C Alcohol content: 16.5% Vintage: 2018 Designation: Amarone della Valpolicella DOCG Aging: In wood for 30 months.