Amarone della Valpolicella Wines

Amarone Wines Amarone Della Valpolicella is produced only in the province of Valpolicella in the region of Veneto. Valpolicella Is a few miles north of the city of Verona. Amarone is always made from the grapes: Corvina, Rondinella and Molinara. Amarone Winemaking After the grapes for the Amarone are picked, they are p

GRAPES: Corvina Veronese and Corvinone Veronese 75%, Rondinella 25%. Bunches are hand picked and rigorously selected at the end of September.

DRYING PROCESS: Traditional natural drying of the grapes starting at the end of September for about 100 days with a natural loss of 35-40% of the weight.

AGEING: 60% of the wine is refined for 24 months in big oak barrels by 25-30-50 hl, and 40% of the wine is refined for 18 months in new French barriques from Allier oak, then 6 months in the bottle.

TASTING NOTES: Deep bright, ruby red color with violet edge. Powerful bouquet and intense aromas of cherry, ripe plum, toasted almond, and vanilla. A full-bodied wine with round and rich flavor.

ANALYSIS: Alcohol 15,7% Vol; Total acidity 5,8 g/l; Residual sugar 6 g/l; Dry extract 32- 33 g/l.

93 Pts James Suckling

Rovertondo is a Classico Valpolicella Ripasso

Grapes, 80% Corvina, 10% Rondinella and 10% Corvinone

The wine is aged in French and American oak barrels for 12 Months

Bright Red Color, scents of plumbs and black cherries well integrated with spicy and toasted noted. Full-bodied balanced

• Grapes 80% Corvina, 10% Corvinone, 10% Rondinella

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  Selected vineyards located in a hilly area at 150-300 meters above sea level in Valpolicella

  • In French and American oak barrels of 5-20-40 hl for 12/24 months

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    Intense and intense red

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    Elegant, with hints of ripe red fruit, in particular cherry and morello cherry. Spicy references and a finish of chocolate and licorice

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    Wine of remarkable structure and elegance, with the right balance between tannins and softness 

    15% Alc

GRAPES: Corvina Veronese, Corvinone, Rondinella.
PRODUCTION PROCESS: The Amarone is a noble wine produced from
just the best bunches, collected by hand and placed in small crates for 3 to 4 months
to go through the process of the so-called “appassimento” withering or drying
of the grapes. This process concentrates the sugar content from 25% to 30%
and enables other natural chemical processes to take place inside the drying
berries. The dried grapes are then turned into thick must composed of the skin
and the juice and fermented slowly for about 15 to 20 days. The wine is then
separated and placed in stainless steel tanks, where the malolactic fermentation
is completed. After this process, the wine is then placed in small oak barrels to
mature for 12 to 18 months.
TOTAL ALCOHOL CONTENT: 15%.
TOTAL ACIDITY IN TARTARIC ACID: 5.9 grams per liter.
SHELF LIFE: If the wine is stored properly at a constant temperature
of around 15 °C, in a horizontal position in absence of light, it will be preserved
perfectly for 8 to 12 years.
COLOR: Intense, deep garnet red.
NOSE: Spicy plum and cherry with a hint of raspberry.
TASTE: Soft structured wine with many layers of fruit aromas, spice, and firm tannins.
Full-bodied with a slight aromatic lingering aftertaste.
SERVE. Decantation at least an hour before serving ideally served in large,
deep glasses.
FOOD MATCHING: Excellent with most red and grilled meat, game or
with hard texture mature cheese.

Region Valpolicella, Verona, Veneto. Grapes Corvina Veronese and Corvinone Veronese 65%, Rondinella 35%. Bunches are hand picked and rigorously selected at the end of September. Vinification Soft pressing of the grapes in December/January, followed by a 30-days maceration on the skins. Ageing 60% of the wine is refined for 24 months in big Oak barrels, and 40% of the wine is refined for 18 months in new French barriques from Allier oak, then 6 months in the bottle.

94 Pts James Suckling

2 Bicchiere Gambero Rosso

VINEYARDS

Tenuta di Missoj; 3.5 ha, altitude 200 m, south facing. Volcanic calcareous soil. Guyot-trained vineyards, with a density of 4,000 vines per hectare.

GRAPES

Corvina 70%, Rondinella 20%, Croatina 10%. Harvesting and selection of the finest bunches by hand, in late September. Perfectly healthy grapes with polyphenolic maturation and high sugar content.

The wine is aged for 24 months in new Fleur de Quintessence oak barriques in medium/low-toasted Allier oak with a very fine grain; development of the wine in bottles for about 12 months.

TASTING NOTES

Deep ruby red color, with garnet overtones. An evolved bouquet, fragrant, spicy, with overtones of ripe fruit, cherry, and vanilla. Intense, soft and pervasive flavour.

ANALYSIS

Alcohol 17% Vol; Total acidity 5,6 g/l; Sugar residue 4 g/l; non-reducing extract 36 g/l.

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