(6 BOTTLES) Domìni Veneti - Amarone 2019 - Organic - DOCG - 75cl

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(6 BOTTLES) Domìni Veneti - Amarone 2019 - Organic - DOCG - 75cl

(6 BOTTLES) Domìni Veneti - Amarone 2019 - Organic - DOCG - 75cl


 
    
            
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6 BOTTLES X 75cl. 

VALPOLICELLA NEGRAR WINERY

GRAPES: Corvina 60%, Corvinone 15%, Rondinella 15%, other grapes as to be regulated by 10% Of an Extraordinary Strength

Organic Amarone
AMARONE DELLA VALPOLICELLA DOCG CLASSICO BIO

An organic Amarone Docg, obtained from grapes from the Valpolicella Classica and dried in the loft. It is subsequently aged in wood and then in the bottle.
It is of a compact garnet red color, it has an intense perfume reminiscent of black cherries in alcohol and dried plums. On the palate it presents itself with structure and decisive softness, therefore perfect with grilled meat, braised meats and aged cheeses.

An organic Amarone Docg, obtained from grapes from Valpolicella Classica, dried in the loft and aged in large barrels for at least 18 months, and in bottle for 6-8 months. Domìni Veneti's Bio Amarone has an intense and persistent aroma, which recalls black cherries in alcohol, dried plums and spices. The flavor denotes structure and decisive softness, which balances the velvety tannins. This organic red is the ideal accompaniment for full-bodied main courses: game, grilled meats, braised meats and aged cheeses. For a top result, serve it at 16-18 ° C

THE VINEYARD Located in the heart of the Valpolicella Classica, on dry terraces, between 150 and 450 meters above sea level. South-east and south-west exposure. Silty clay soil, sometimes calcareous and placed on Eocene marls. Grassing of the vineyard. Training system: Veronese pergola and row. Age of vines: 15-25 years. Load of buds per vine: from 8 to 18. Plant density: 3,300 / 4,000 vines per hectare. Average yield per hectare: 20 hl

THE PRODUCTION Harvest: between September and October with exclusively manual selection. Drying until December / January in the drying room. Crushing in early February with destemming of the grapes. Fermentation temperature from 12 ° to 23 ° C. Slow maceration for 30 days, 12 of which are cold. Manual punching down with a frequency of 3 per day. Complete malolactic fermentation. Aging in 50 hl Slavonian oak barrels for 24 months. Aging in wood then in the bottle for 6-8 months. Natural stabilization.

COMBINATIONS IN THE KITCHEN. Traditionally it goes well with game, grilled meats, braised meats and aged cheeses. It is an excellent accompaniment to conversation at the end of a meal and meditation.

            
                                                                          
                                                                                                                                                                                                                     
ALLERGENSCONTAINS SULPHITES