VIGNETI DI ETTORE Amarone dalla Valpolicella DOCG Classico
Vintage:
Case: 12x750ml
Region: Veneto, Italy
Varietal: 50% Corvina, 30% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
Alcohol: 16%
ORGANICALLY FARMED
www.vignetidiettore.it
Tasting Notes
Intense, complex and fine nose of black cherry, dried flowers, spices, hint of sweet tobacco and chocolate. Full bodied, warm, balanced and layered with elegant and chewey tannins. Very long persistance.
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.
Corvinone
A grape very similar to Corvina, but with better characteristics of resistance to water stress and tendency to dry.
Rondinella
Rondinella is used to add herbal flavours to Corvina-based wines and to flesh out the blend.
Vineyard Notes
The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The vineyard management is strictly environment friendly and the estate is practicing organic.
Amarone
The grapes are harvested by hand during the last ten days of September. After harvesting, the grapes are dried naturally for 100 to 120 days. This dehydration causes an increase in the amount of sugar. After destemming and pressing at high pressures, the must is placed in stainless steel tanks where, after fermenting at a controlled temperature for about 25 days, the wine known as Amarone della Valpolicella is obtained.
Technical Notes
Altitude: 350 m
Age of the vines: 40 years
Exposure: South-east
Soils: Calcareous and clayey soil, rich in texture and microelements
Harvesting: Hand selection of the best grapes, dried for 100 days
Fermentation: Seven days of maceration then fermentation for two more weeks. Delestage and punching down of the cap twice a day. Complete malolactic fermentation.
Aging: in oak barrels for 30 months. Left to mature in bottle for additional 12 months