~ Amarone della Valpolicella DOCG ~
‘Amaro’ means for ‘bitter’ in Italian. It originates from production area on eastern slope of lake Lago di Garda (Lake Garda) calls Valpolicella, where located in the famous historic province always regarded as ‘Verona’ – metropolitan of love, that belongs to big zone of Veneto in northern Italy. Perhaps because Verona being belongs to acting platform of famous tragedy love story ‘Romeo e Giulietta’ (Romeo and Juliet) that written by great writer Shakespeare, therefore, the wine that produced there also named with its “most bitter” that makes the success of Amarone.
But this wine, which got DOC in 1990 & finally becomes DOCG in 2009, is actually not ‘bitter’ but is sweet instead, because Amarone is made with air-dried grapes, of which within 45-90% officially required to use with Corvina Veronese as main portion of grapes, where as exactly the grapes originated from Verona, for the whole world almost 90% production is grown from Veneto big zone, and at the same time mixed with grapes from two other origins, Corvinone & Rondinella to increase its distinctive flavor as well as taste balance.
The fruits of Corvina Veronese will only be plucked by hands in the last two weeks of September. After plucking, will then placed flat in traditional wooden tray (Fruttaio) and let it naturally dried by air 4 – 5 months, to wait for the fruit skins appear with perfect netted veins, that represented the fruits & skins are with close contact, and the oleanolic inside undergoes metabolism to concentrate the tannin, the wine will become more balance on taste. After air-drying the grapes (include Corvinone & Rondinella), will then make use the natural yeast that adhesive to the fruit skins to undergo the low temperature fermentation process at the end of the winder season, and store in large oaken barrel for at least 30-36 months till matured.
Because throughout the making process there involves many natural process and manpower working procedures, which the quality is not easy to control, However this wine had achieved DOC (origin approval) in 1990, furthermore, got the DOCG (just a few wine can get this DOCG ranking in Valpolicella production zone), having the quality monitored by Government, is an important index & approval for quality assurance.
– 65% Corvina, 15% Corvinone + 10% Rondinella + 10% other varieties
– Altitude : 450m
– Soil : Shaley Clay, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent.
– Vine: New plantings and old one of 20-35 years
– Vines per hectare: 5200
– Production: 60 – 70 Hl/Ha
– Harvest: Hand picked during the last two weeks of September and lay to dry in small wooden trays “Fruttaio”.
– The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast
– Maturing : 30-36 months in 500-1000 lt oak barrels before bottling.
Serving Temperature : 18°C
Tasting Note :
– Colour : Intense ruby red colour
– Perfume : Red ripe fruit, small woodland fruits
– Palate : Rich, refined, elegant
Ideal with Tuscan soups and pasta dishes, white and red meats.
Recommended as an accompaniment to semi-ripe cheeses.
Suggested Retail Price:
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