Pra Amarone Della Valpolicella Tech Sheet

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Pra Amarone Della Valpolicella Tech Sheet

PRÀ AMARONE DELLA VALPOLICELLA ‘MORANDINA’ Region: Veneto, Italy Appellation: Amarone della Valpolicella DOCG Grapes: Corvina, Corvinone, Rondinella, Oseleta Farming: Certified organic Age of vines: 2001 Altitude, Aspect, & Soil Type: 450 M, SE Facing, Glacial Typical Harvest Time: Mid October, grapes dried for 2 months Maceration & Fermentation: 15 days maceration. Controlled low temperature fermentation in stainless steel using indigenous yeasts Aging: Aged in a mixture of tonneaux and barrique for 24 months, followed by 12 months 20 hL barrel and one year in bottle Finishing: Membrane filtration Production: 8,000 bottles annually Notes from Oliver: While Graziano Prà is most well-known for making his excellent Soaves, Prà also makes red wine in the Valpolicella hills, just west of Soave and north of Verona. His reds feature four grapes indigenous to the region: Corvina (gives spiciness and cherry aromas), Corvinone (gives glycerine and vibrant freshness), Rondinella (adds delicate fruit and light floral aromas) and Oseleta (provides colour and robust tannins). Amarone della Valpolicella has a unique production process. The grapes are air- dried on mats in a controlled environment for about 2 months, then fermented, with a total maceration of about 2 weeks. A special yeast is used for fermentation that can tolerate high levels of alcohol. The result shows the classic dried flower character, with notes of dried cherries and plums; Surprisingly given these numbers the wine is still relatively elegant; Amarone is a classic ‘vino da meditazione,’ drunk by itself or with aged cheeses, but brave souls will also pair it with classic steakhouse meat dishes like grilled ribeye or lamb chops. www.omwines.com.

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Terroir With more than two hundred years of caring labor in the region, the Boscaini family has selected the best vineyard sites in the foothills and hilly areas of Valpolicella. Particular attention has The venetian art been paid to enhancing individual sites (cru vineyards) that express the terroir's excellence and produce wines with unique personalities. of winemaking Valpolicella Classica is a valley subdivided into three constituent valleys: Negrar, Marano, and Fumane. is territory, mainly hilly, extends north of Verona to the foothills of the Veronese Prealps. Lake Garda is its western border, and the Lessini Mountains protect to the east and north. Venezia With roots in Valpolicella Classica, Masi produces and distributes Amarone and other premium wines inspired by the Venetian territories' values. e Masi story began in 1772 when the Boscaini family acquired prestigious Indigenous grapes vineyards in the small valley called e Veneto region in general, and Verona in particular, pose a rich "Vaio dei Masi," which is the origin of heritage of grape varieties. Over time, however, only three of these: the company's name. Corvina, Rondinella, and Molinara, have played an essential role in producing Valpolicella's most typical wines. Corvina – the most important variety in the region – provides body, delicate aromas, reddish-purple color, and characteristic hints of ripe cherries. Rondinella – provides tannic structure, color, and a rened Piums Adige bouquet. Lago Di Garda Molinara – gives the wine freshness, acidity, and intense spiciness. Bardolino Classico Valpolicella Classica Valpolicella DOC Soave Bardolino DOC DOC Verona Soave Classico Appassimento masiwines Appassimento is the process of natural partial dehydration of MasiWineExpirience grapes to produce a greater concentration of colors, aromas, and avors in the wine.
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Valpolicella, Italy
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Amarone Della Valpolicella 2016
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Tenuta Sant'antonio "Antonio Castagnedi" Amarone Della Valpolicella Docg
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