Amarone Classico acinatico
 

 

Vintage 2006 Amarone Classico Acinatico

Amarone Classico acinatico
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Amarone della Valpolicella is the unquestioned king of the wines of Verona. It is obtained via the ancient production of Recioto which then became dry and bitter purely by chance; as a resultsince the beginning of the 20th century it has been called "Amarone", from the adjective "amaro" meaning "bitter". The unique and unmistakable feature of this wine is its’ production by original grapes of Valpolicella: Corvina, Corvinone, Rondinella and Molinara, which are considered a great treasure of this area. Another unique characteristic of this wine is the process of vinification: grapes are dried till February - March; it is a fine example of dry red wine refined in wooden barrels. Amarone is a wine of great importance, since it is the product of a rare micro-climate, exclusive vines and special wine making techniques.
     
Bottle size:
  
750 ml – 1500 ml
Type:
   red dry
Vines:
  
Corvina Veronese 75% Rondinella 20% Molinara 5%
Vineyard characteristics and location:
 
situated in the heart of classic Valpolicella in the hilly region of Negrar, from 200 to 300 m. above sea level, South-east facing. Soil: varied on alluvium.
Viticulture:
   Double pergola; average age of productive vines: 25 years. Plant density: 2900 vines per hectare. Buds to fruiting cane: 17. Grass fields.Yield: 50hl/ha
Vintage: 2006
  
The 2006 vintage in Valpolicella was certainly one of the best of the last decade. The season starter normally with rain in the spring which ensured a good supply of water to the vines, and a hot summer permitting the production of healthy and well matured grapes. A moderate quantity of grapes plus a large accumulation of sugars ensured that the excellent aromatics and polyphenolics of the grapes were comparable to the great historic vintages of Valpolicella
Harvest:
  
The harvest began during the second week of september in the vineyards of Negrar and during the first week of october at Mazzurega
Drying:
  
Iin the loft for 120 days
Vinification:
 
First week of January crushing of the grapes without de-stalking; fermentation temperature 12°-23°. Maceration time: 35 days (of which 15 of cold maceration). Hand pressing: twice a day, Transfer into barrels: end of May. Complete malolactic fermentation. Refined in new French oak barriques, Allier and Never, for 24 months. Refined in bottles for 8 months. Stabilization: Natural, only with decanting,without filtering
Analytical Data:
   Alcohol degree: 16.00% - residual sugars 9 gr/l - total acidity 5.90 gr /l -net dry extract 36 gr/l - Ph 3.55
Consuming:
   Properly preserved at a constant temperature of 14°-15°C, laid down, in the dark, this wine will keep its characteristics for 15-20 years
Wine characteristics:
 
Colour dense and deep garnet red
Bouquet aethereal, rich and concentrated bouquet with vanilla scent that recalls dried fruit
Flavour persistent, soft, creamy flavour with scent of nuts
Serving method:
  
It should be served at 18°-19°C in very large glasses, "ballon" (the bottle should be uncorked at least 2 hours before drinking)
Gastronomy:
   This wine is traditionally served with game, grilled meat, stews and mature cheeses. It is also served between meals, as an accompaniment to good conversation
 
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