Amarone della Valpolicella Doc

Sat, Jul 18, 2009

VINEYARD: 5 Ha. in Fondo Cereolo. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.

WINEMAKING: Grapes are handpicked in September and air-dried up until December, with a weight loss of 30% per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 20 days in temperature-controlled stainless steel tanks. The wine ages is French oak tonneaux for 16 months prior to bottling.

APPELLATION	Amarone della Valpolicella Doc
VINTAGE	2003
GRAPE COMPOSITION	70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola
TYPE	Red / Off-dry
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	15%
PRODUCTION	35,000 bottles
AWARDS	Wine Spectator 90 points / Parker 89 points
TASTING NOTES
WINE MAKING	Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 months prior to crushing. The resulting must ferments at controlled temperature into stainless steel tanks. The wine ages 36 months in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
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WINE REGION:	Veneto