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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Masi Sell Sheet 2021
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Valpolicella, Italy
PETER DRY Valpolicella, Italy PETER DRY Vineyards of the World Pergola veronese. ALPOLICELLA is part of the Veneto Region of north vineyards are mainly located in the Classico and Valpantena east Italy. Perhaps more than 100 years ago, this zones. The Classico zone (12 km × 8 km) takes up the western V may have been a picturesque region. Today, portion of Valpolicella, close to Lake Garda, whereas unfortunately, the panoramic view of the vineyards, from the Valpantena is in the east. The Classico zone is made up of foothills of the Lesini Mountains to the north, is spoilt in three main valleys: from west to east, Fumane, Marano and many places by a patchwork of unattractive industrial Negrar. All are open to the north and thus cool winds funnel development. Valpollicella literally means ‘valley of many down from the mountains. Fumane is the most open valley cellars’. This part of Italy is best known for production of and produces the ripest fruit. Marano is the most narrow, with large volumes of relatively cheap wine, both dry red wine fewer desirable southerly aspects. Negrar has some of the best (known as Valpollicella) or dry white (known as Soave). sites, but this positive aspect is offset by the higher proportion However, as a quality region, the reputation of Valpolicella of the lesser quality Molinara variety. Sant’Ambrogio is a rests on its famous wines made from dried grapes, i.e. semi-valley, open to the west and most influenced by the Recioto and Amarone. moderating effects of Lake Garda, just a few kilometres away.
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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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