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Amaroni

AMARONE DELLA VALPOLICELLA DOC CLASSICO Wine: AMARONE DELLA VALPOLICELLA DOC CLASSICO Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona) Soil: red-brown soil on detrital, limestone-marly and basaltic sediments Vine yield per hectare: 100 ql./ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: deep ruby red Bouquet: vibrant and fruity, with hints of well-ripened fruit and spices Palate: velvety and rounded Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine Vinification techniques: raisining of the grapes for 3-4 months followed by traditional skin fermentation and 3-4 weeks maceration Ageing: in 50 hl. oak barrels for 2-3 years, depending on the vintage Serving suggestions: wine to be best enjoyed after three years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 14.8% vol., Residual sugar 6 g/l, Dry extract 31 g/l, Total acidity 6.00 g/l, pH 3.40

AMARONE DELLA VALPOLICELLA DOC CLASSICO 'VIGNE ALTE' selection Wine: AMARONE DELLA VALPOLICELLA DOC CLASSICO 'VIGNE ALTE' selection Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona) Soil: red-brown soil on detrital, limestone-marly and basaltic sediments Vine yield per hectare: 90 ql./ha Grape varieties: Corvina 70% - Rondinella 20% - Molinara 10% Colour: deep ruby red with a garnet red tinge Bouquet: stylish, elegant, with notes of fruit preserved in alcohol and hints of cocoa and spices Palate: overwhelming, harmonic, warm and lingering Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine Vinification techniques: raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration Ageing: in 25 hl. old oak casks for 2-4 years, depending on the vintage Serving suggestions: wine to be best enjoyed after five years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 15.2% vol., Residual sugar 6 g/l, Dry extract 32 g/l, Total acidity 5.80 g/l, pH 3.45

AMARONE DELLA VALPOLICELLA DOC CLASSICO 'BARRIQUES' Wine: AMARONE DELLA VALPOLICELLA DOC CLASSICO 'BARRIQUES' Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona) Soil: red-brown soil on detrital, limestone-marly and basaltic sediments Vine yield per hectare: 80 ql./ha Grape varieties: Corvina 60% - Corvinone 20% - Rondinella 20% Colour: deep ruby red with a garnet red tinge Bouquet: pervasive, with notes of vanilla and hints of cocoa and spices Palate: full-bodied, harmonic, pleasantly tannin-rich, with notes of vanilla Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine Vinification techniques: raisining of the grapes for 4-5 months followed by traditional skin fermentation and 4-5 weeks maceration Ageing: in French oak barriques for 12-24 months, depending on the vintage, followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed within 8-10 years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 15.4% vol., Residual sugar 5 g/l, Dry extract 34 g/l, Total acidity 5.80, pH 3.50