Amarone della Valpolicella Classico d.o.c.g.
Serving temperature 18 \\u2013 20\u00B0 C. Alcohol content 15.5% Technical sheet Production area:\u00A0Valle di Negrar, classic Valpolicella. Grape variety:\u00A02.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest:\u00A0By hand, in the second half of September, with the grapes placed in crates. The grapes are dried until about mid-January. Crushing:\u00A0In January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to gentle crushing. Fermentation:\u00A0Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging:\u00A0Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in the bottle before sale.
Price VAT included
Attention
Terms of Sale:
Description
Serving temperature 18 \\u2013 20\u00B0 C. Alcohol content 15.5% Technical sheet Production area:\u00A0Valle di Negrar, classic Valpolicella. Grape variety:\u00A02.5 kg of dried grapes until mid-January (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest:\u00A0By hand, in the second half of September, with the grapes placed in crates. The grapes are dried until about mid-January. Crushing:\u00A0In January, the grapes are removed from the drying crates, the bunches are sorted, and then subjected to gentle crushing. Fermentation:\u00A0Vinification in steel at controlled temperature and contact with the skins for about 40 days with manual punching down. Aging:\u00A0Fermentation in steel, 1 year of resting on fine lees, at least 60 months of resting in large Slavonian oak barrels, followed by about 14/18 months of resting in the bottle before sale.