AMARONE OF VALPOLICELLA – RISERVA
Amarone della Valpolicella Ferragù 2013 RISERVA has the advantage of having all the typical characteristics of Amarone Ferragù: is a wine of complex structure, elegant, balanced, rich and intense, such as the extraordinary shade of its impenetrable red as well as unreachable are its flavor and taste. In addition, the quality packaging and the fact that it is a very limited edition of 300 bottles is a plus value.
With a strong ruby red color with raisin bouquet that hints of sweet jam with spices. Full, supple and persistent to the palate. Excellent tannic suppleness.
The Amarone of Valpolicella Ferragù is surely a good companion for a pleasant meditation, it is its role to be tasted alone. However, being a wine persistent in body and personality, it is possible to combine it only with rich dishes, aged cheese, venison, roast, braised meat and stew. Of course, it is the perfect companion of a tipical Venetodish, the “Risotto all’Amarone”.
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Amarone della Valpolicella Ferragù 2013 RISERVA has the advantage of having all the typical characteristics of Amarone Ferragù: is a wine of complex structure, elegant, balanced, rich and intense, such as the extraordinary shade of its impenetrable red as well as unreachable are its flavor and taste.
In addition, the quality packaging and the fact that it is a very limited edition of 300 bottles is a plus value.
Additional information
| Weight | 1,75 kg |
|---|---|
| Wine Name | Amarone della Valpolicella docg 2013 RISERVA |
| Grape varieties | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| City | Cellore, hamlet of Illasi. |
| Vine density | 13.000 vines per hectare. |
| Age of the vines | 20 Years |
| Training system | spalliera (guyot ) |
| Exposure | east-west exposure to sunshine; altitude: 220 meters above sea level. |
| Vineyard area | 1 hectare. |
| Type of soil | medium texture, presence of skeleton. |
| Bottles produced per year | limited edition – numbered bottles 01/300 bottles |
| Raisin-drying, vinification and fermentation | Raisin-drying 70 days; crushing/destemming, controlled temperature fermentation with inoculation of selected yeasts (saccharomyces cerevisiae) |
| Refinement | fourty eight months in american and french oak |
| Harvest | October, by hand. |
| Aging | twelve months in the bottle. |
| Characteristics | Color: strong ruby red, Flavor: raised grapes fragrance, Taste: sweet jam with spices, good tannic smoothness, |
| Alcohol content | 17° |
| Dining combinations: | "Risotto all'Amarone", aged cheese, braisedmeat, rich dishes, roast, stew, venison |
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