Denomination: Amarone Classico della Valpolicella DOCG Grape variety: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara Name: Amarone Alcohol: 16° Format: 0.75L Production area: Fumane (VR), Veneto, Italy Description: The winemaking is done in a traditional manner, with manual harvesting of the grapes, dried in boxes for about 4 months, followed by cold maceration and alcoholic fermentation for 20 days, then alcoholic fermentation for another 30 days. The aging takes place in French and American oak tonneaux of 500 lt for at least 30 months. The color is intense ruby red with garnet reflections. On the nose, it is broad with notes of berries, cherry jam, dried plums, and balsamic notes of remarkable persistence. On the palate, it is majestic but not overwhelming, with fragrant aromatic notes and a spicy aftertaste. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised meats, and blue-veined or well-aged cheeses. Recommended temperature: 18-20° C.
Denomination: Amarone Classico della Valpolicella DOCG Grape variety: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara Name: Amarone Alcohol: 16° Format: 0.75L Production area: Fumane (VR), Veneto, Italy Description: The winemaking is done in a traditional manner, with manual harvesting of the grapes, dried in boxes for about 4 months, followed by cold maceration and alcoholic fermentation for 20 days, then alcoholic fermentation for another 30 days. The aging takes place in French and American oak tonneaux of 500 lt for at least 30 months. The color is intense ruby red with garnet reflections. On the nose, it is broad with notes of berries, cherry jam, dried plums, and balsamic notes of remarkable persistence. On the palate, it is majestic but not overwhelming, with fragrant aromatic notes and a spicy aftertaste. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised meats, and blue-veined or well-aged cheeses. Recommended temperature: 18-20° C.
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