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AMARONE CLASSICO DOC |
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DISTINCTIVE FEATURE |
Amarone Classico 2002
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| Colur: | Intense granate red color | |||||||||||||||||||
| Perfume: | Light and elegant scent of very ripe fruit, jam and spices with a light vanilla scent. | |||||||||||||||||||
| Taste: | Full, warm and soft taste. | |||||||||||||||||||
| Serve at temperature: |
Serve at a temperature of about 18°c, uncork at least one hour before serving. | |||||||||||||||||||
| Analytical data: | 16% total alcoholic level 8 g/l residual sugar 6 g/l total acidity 41 g/l net dry extract . |
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| Glass: | A good glass for tasting that wine is a chalice like a ball. | |||||||||||||||||||
| Period of use: | That kind of wine is excellent to drink from 3 to 7 years after the vintage. | |||||||||||||||||||
| Packing: | Available in bottle of 750 ml and 375 ml, Box with 6 bottles. | |||||||||||||||||||
| Matching food: | Dry wine suitable for main red meat courses, roasts, seasoned cheese and game. | |||||||||||||||||||
| Wineyards: | 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Molinara. |
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| Ground: | Alluvial dark clayey soil, rich in texture. | |||||||||||||||||||
| Cultivation: | Double terrace with 2900 vines per hectare, 20 buds per vine, 35 years old vines, grassing over rows. | |||||||||||||||||||
| Production: | 30 hectolitres per hectare. | |||||||||||||||||||
| Harvesting period: | Manual selection and collection of grapes at the end of september slow drying up to mid-January. | |||||||||||||||||||
| Wine-making: | Pressing and removal of grape stalks, fermentation temperature at 24° c, soaking for 30 days with daily repassing of must, malolactic fermentation. | |||||||||||||||||||
| Refining: | Refinement in durmast barriques and 15 hl barrels for 26 months. Rest in bottles for ten months before selling. | |||||||||||||||||||
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