Amarone della Valpolicella D.O.C.G.
Grapes Variety: 40% Corvina, 40% Corvinone, 10% Molinara, 10% Rondinella grown in the hills of the Verona Region. The soil is stony and calcareous. Grapes are cultivated at an altitude of around 380 – 400 metres above sea level. Our vineyards have an average age of 25 years.
Description: Grapes are harvested in the last two weeks of September, by carefully choosing bunches having fruits not too close to each other, to let the air flow. They are then left to dry in special chambers under controlled air conditions for four months.
This process is called “appassimento” (drying) in Italian.
The most evident consequence of the “appassimento” is the loss of weight: 35 to 45% for Corvina and Corvinone grapes, 30 to 40% for Molinara and 25 to 40% for Rondinella. This process concentrates the sugars, the tannins and the flavours.
Following the appassimento at the end of January/beginning of February, the grapes are crushed and go through a dry, low temperature fermentation process. This method usually takes around 50 days; during which the high sugar grape content is transformed in high alcoholic content.
After fermentation, our Amarone della Valpolicella is then aged for two years in barrique and tonneaux barrels.
Our Amarone is full bodied with a deep ruby red colour with garnet shades. The bouquet is flavoured with hints of raspberry, vanilla, chocolate, liquorice and is very low in acidic content.
Alcoholic content: our 2011 harvest has a 15,5% alcoholic content, one of the highest in Italy.
Best Paired: Heavy pasta dishes, rich risottos, red meat, game, sausages and aged cheeses.
Serving Temperature: Open one hour before serving at 14- 16°C.
20% of discount if purchase 1 box (6 bottles) of the same wine
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