Amarone della Valpolicella DOC Classico “Moròpio”
This wine is produced parting from a variety
of Corvina grapes, Corvinone and Rondinella, and a small part is also played by
Molinara. The grapes prevalently come from ...
vineyards denominated “Moròpio”, situated
350 m with exposure to the south-east and
has a surface area of roughly 2,2 ha. The
land is not irrigated but the clay and the tufa
help the vines, which are 30-40 years old,
even in the most driest of years. The totally
manual harvesting begins when the grapes
have reached the correct maturity and can
guarantee an adequate alcoholic level, which is around about the end of September,
only at this point in time can the best grapes
be graded and sorted and then accurately
put in small boxes made of wood and/or
plastic where they will remain until the end
of January. When the grapes have dried and
lost between 30-40% of their original weight
they are then pressed and left to ferment,
with the skin, in particular steel tanks which
are equipped with an automatic system of
stiring and breaking through the top hard
layer formed by the grape skin. The fermentation period is usually about 30 days, the
young wine after a first decanting is placed
in small barrels and oak barriques and also
a small part in cherry wood barrels where it
is left for about 24 months, it is then bottled
and left to prove in bottles for another 6
months.
This is presented as a rich ruby full bodied
wine which with ageing tends to be garnet.
A complex wine with a flowery bouquet and
also a slight hint of almonds, with a noticeable touch of spice. Full taste, smooth, robust
but not heavy. Grade 16,5° alcohol. Burgundy bottle 750 ml. Serve at a temperature of
20°C preferably opening 2 hours before use.
Use a balloon type glass to enhance oxygenation. Amarone can be served with red
meat, roasted red meat, barbequed meat,
fowl and mature cheese.
This wine is produced parting from a variety
of Corvina grapes, Corvinone and Rondinella, and a small part is also played by
Molinara. The grapes prevalently come from ...
vineyards denominated “Moròpio”, situated
350 m with exposure to the south-east and
has a surface area of roughly 2,2 ha. The
land is not irrigated but the clay and the tufa
help the vines, which are 30-40 years old,
even in the most driest of years. The totally
manual harvesting begins when the grapes
have reached the correct maturity and can
guarantee an adequate alcoholic level, which is around about the end of September,
only at this point in time can the best grapes
be graded and sorted and then accurately
put in small boxes made of wood and/or
plastic where they will remain until the end
of January. When the grapes have dried and
lost between 30-40% of their original weight
they are then pressed and left to ferment,
with the skin, in particular steel tanks which
are equipped with an automatic system of
stiring and breaking through the top hard
layer formed by the grape skin. The fermentation period is usually about 30 days, the
young wine after a first decanting is placed
in small barrels and oak barriques and also
a small part in cherry wood barrels where it
is left for about 24 months, it is then bottled
and left to prove in bottles for another 6
months.
This is presented as a rich ruby full bodied
wine which with ageing tends to be garnet.
A complex wine with a flowery bouquet and
also a slight hint of almonds, with a noticeable touch of spice. Full taste, smooth, robust
but not heavy. Grade 16,5° alcohol. Burgundy bottle 750 ml. Serve at a temperature of
20°C preferably opening 2 hours before use.
Use a balloon type glass to enhance oxygenation. Amarone can be served with red
meat, roasted red meat, barbequed meat,
fowl and mature cheese.
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