6 x bottles Serving temperature 18 – 20° C. Alcohol content 15.5% Technical sheet Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with the positioning of the grapes in boxes. The grapes undergo drying until about mid-January. Crushing: In January, the grapes are removed from the drying boxes, clusters are sorted, and then subjected to a soft crushing. Fermentation: Winemaking in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging: Fermentation in steel, 1 year of resting on the fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in bottle before sale. Organoleptic characteristics Its garnet red color has intense reflections. A nice consistency and partial impenetrability. On the nose, it is definitely complex with a nice verticality of aromas. It expresses all the elegance of a calcareous and marly territory, fine and frank. Fruity with a pleasant sensation of black cherry drowned in chocolate. A boero that emanates rich sensations of cocoa and black forest fruits. Sweetly balsamic with hints of gentle tobacco and chestnut honey. On the palate, it has a nice freshness and a distinct salinity. It opens gently and presents a round, enveloping, and enticing tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. A decidedly almond-like finish with long persistence. Pairing This Amarone, a true gentleman in a top hat and tails, expresses overall elegance and remarkable complexity. Perfect with spiced and long-aged cured meats like Violino di Chiavenna, black pork ham from Sila or grey from Casentino Tuscany. It pairs magnificently with processed meats, braised Chianina IGP, game, and fillet of Bianco dell’Appennino central. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Caciocavallo podolico, Ragusano DOP. Experiment with the pleasure of pairing it with a touch of dark chocolate at least 80% single-origin South American. At the end of the meal, enjoy its harmony alongside a round Toro Cohiba Cuban.
6 x bottles Serving temperature 18 – 20° C. Alcohol content 15.5% Technical sheet Production area: Negrar Valley, classic Valpolicella. Blend: 2.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand, in the second half of September, with the positioning of the grapes in boxes. The grapes undergo drying until about mid-January. Crushing: In January, the grapes are removed from the drying boxes, clusters are sorted, and then subjected to a soft crushing. Fermentation: Winemaking in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging: Fermentation in steel, 1 year of resting on the fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in bottle before sale. Organoleptic characteristics Its garnet red color has intense reflections. A nice consistency and partial impenetrability. On the nose, it is definitely complex with a nice verticality of aromas. It expresses all the elegance of a calcareous and marly territory, fine and frank. Fruity with a pleasant sensation of black cherry drowned in chocolate. A boero that emanates rich sensations of cocoa and black forest fruits. Sweetly balsamic with hints of gentle tobacco and chestnut honey. On the palate, it has a nice freshness and a distinct salinity. It opens gently and presents a round, enveloping, and enticing tannin. Licorice and black pepper with delicate sensations of cloves and cinnamon. A decidedly almond-like finish with long persistence. Pairing This Amarone, a true gentleman in a top hat and tails, expresses overall elegance and remarkable complexity. Perfect with spiced and long-aged cured meats like Violino di Chiavenna, black pork ham from Sila or grey from Casentino Tuscany. It pairs magnificently with processed meats, braised Chianina IGP, game, and fillet of Bianco dell’Appennino central. Ideal with long-aged Italian cheeses like Castelmagno DOP, Bitto DOP, Bagoss, Vezzena Vecchio, Monte Veronese Stravecchio di Malga Presidio Slow Food, Caciocavallo podolico, Ragusano DOP. Experiment with the pleasure of pairing it with a touch of dark chocolate at least 80% single-origin South American. At the end of the meal, enjoy its harmony alongside a round Toro Cohiba Cuban.
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