CORTE ADAMI Amarone della Valpolicella DOCG
Tasting Notes
"Unity is strength". An expressive strength of character and fruit extract. Powerful, but delicate and graceful in the same time, able to surprise with its extreme elegance. In the nose it shows a structure of incomparable finesse and aromatic complexity, hints of ripe cherry and echoes of dried red flowers, spices and oriental sweets and chocolate, especially, liquorice. On the palate, it shows a perfect harmony between its great alcoholic structure, incredible elegance, glycerine notes, tannins and acidity. Traditionally dry in the finish, tannic, enveloping, especially long and persistent.
AB CSPC +872313
Vintage: 2019
Case: 6x750ml
Region: Veneto, Italy
Varietals: Corvina, Corvinone, Rondinella and other local varieties
SUSTAINABLY GROWN
Veneto, Italy
91 points
Lots of spices and roasted herbs alongside bitter almond, Chinese herbal medicine and cherries. Medium-bodied for Amarone, but a lighter, more elegant expression. An Amarone for early drinking. Drink now.
92 points
This classically styled Amarone hits the mark. The wine has aromas of cherry bonbons, cocoa powder, dried herbs and earth. The palate is medium in body, with flavors that mirror the nose. Fine tannins and bright acidity give the right balance so as to not be overpowered by the richness of the wine.
Corvina
The key varietal of Valpolicella, Corvina wines tend to be bright red and lighter in structure. Corvina's high level of acidity and distinctive cherried, herbaceous flavours are essential to the character of the wine.
Rondinella
Rarely grown outside the Veneto region, Rondinella's key attribute is its prolific and reliable yields., Rondinella is hardly ever produced as a varietal wine. Rather, it is used to add herbal flavours to Corvina-based wines and to flesh out the blend.
Vineyard Notes
Estate vineyards for this wine are located in Eastern Valpolicella.
Amarone
After rigorous selection in the vineyard, and hand- harvesting into small crates, the grapes are placed in a dry and well ventilated area for a long drying process. Vinification and fermentation occur in stainless steel tanks, at a controlled temperature, for about 30-35 days and the following malolactic fermentation occurs naturally in wooden barrels from 5 hl. A monthly stirring of the lees is carried out.
Technical Notes
Average age of the vines: 20 years
Plants per hectare: 3.000
Exposure: South, South-West
Soils: rich in clay and limestone
Residual sugar: 6.0 gr/l
Acidity: 6.0 gr/l
Aging: 24 months in French oak barrels.