AMARONE DELLA VALPOLICELLA CAVOLO
Grape Varieties: Corvinone 55%, Corvina 25%, Rondinella 20%
Vineyard: Grezzana - Cavolo 3 ha (250 mt/a.s.l., easterly exposition) - Cavolo di Grezzana
Training system: Guyot
Vineyard area: 3 ha - 4000/5000 plants/ha
Year vineyards planted: since 1994
Annual production: 10.000 bottles
Harvest period: Grapes are hand-harvested during the second half of October
Wine Making: The grapes are selected in the vineyard and placed in crates. They are then left to dry in the fruit-drying loft for several months. The wine stays in contact with the grape skins during fermentation. It is pumped over twice a day with a delestage half way through the fermentation process.
Aging: 2 years in barrique and 2 years in 25hL slavonian oak barrels
Alc. content: 16%
Amarone Cavolo is a wine that derives from a careful selection of the grapes in the vineyard and a strict management of the drying process. The grapes designated for the production of Amarone wine are the best exposed and the sparsest. They are left to dry in crates for ca. 120 days and are then vinificated. The winemaking favors the transmission of all the noble components from the skins to the wine. Amarone Cavolo follows the traditional production method, employing large-volume wooden barrels capable of evolving the wine in its ca. 4 years of aging.
Garnet red with fruit jam, sour cherry, cherry and vanilla aromas, with hints of dried grapes and spicy notes. It is a wine of great structure. Complex, elegant and velvety.