Amarone Valpolicella

Organoleptic Aspects

Intense garnet red in colour. Concentrated aromas of ripe blueberries, blackberries and cherries are enhanced with a hint of spicy oak. The palate is rich, full bodied and complex;beautifully balanced and lingering.

Denomination

Amarone della Valpolicella DOCG

Grape variety

45% Corvina, 15% Rondinella, 40% Corvinone

Analytical data

Alcohol:15%
Suggested initial serving temperature: 17°C

Campo Lavei Valpolicella Superiore

Rio Albo Valpolicella

Food pairings

It goes well with

char-grilled meats

mature cheese

game

ideal for

Special occasions

sharing with friends at the end of a meal

meditation

Wine making process

The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500l oak casks to finish fermenting.The wine matures in wood for 25-30 months before bottling.

Area of production

A selection of the best grapes from Ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara.

Soil

Gravel and limestone.

Harvest

Hand picked during the last two weeks of September,and laid flat in small wooden boxes containing an average of just six kilograms.This allows good air flow during the crucial drying process.

Yeld

90 quintals per hectare

Production

30.000 bottles

Bottle sizes

375 ml - 750 ml -1500 ml - 3000 ml - 5000 ml - 9000 ml - 12000 ml - 27000 ml