Nicolò Tedeschi founded the company that bears his name in the Valpolicella area in 1824. He was a genuine personality of his time, renowned for his skill and moral stature. roughout the years, his family has continued the traditional wine-making process, and today, the winery is owned by the h generation of Tedeschis: Antonietta, Sabrina and Riccardo. Each has various responsibilities, but it is Riccardo, the oenologist, who deals with production and acts as Tedeschi’s Export Director. Amarone della Valpolicella DOCG 2011 30% Corvina - 30% Corvinone - 30% Rondinella - 10% Rossignola, Oseleta, Negrara, Dindarella. In 2010 the DOCG of “Amarone della Valpolicella” was approved which changed production rules for this wine. erefore the 2010 vintage of Amarone della Valpolicella changed from DOC to DOCG, “guaranteeing” controlled origin. e grapes for this wines are produced in vineyards on the hills of Mezzane and Tregnago.Di erent sources and di erent grape varieties are important to obtain well-balanced wines with the ne structure that only a few single areas in the Valpolicella zone can provide. Vineyard notes: Soil: clay and limestone with a strong rock structure. Vine density: 5500 vines per hectare. Vineyard age: 20 years. Cultivation: Guyot. Pruning: 12 buds/plant. Production: 8000 kg/hectare. Winemaking technique: • Grape harvest: end of Sept to early October. • Grapes drying in fruit storage structure: controlled humidity 4 months. • So pressing • Alcoholic fermentation and maceration: 40/60 days/temperature 15° C. • Ageing: in Slavonian oak barrel for about 3 years. • Blending Bottling and bottle ageing: 6 months. Description of the Wine: Color: Strong ruby red. Clear and transparent. Bouquet: Notes of vanilla and ethereal airs depending on the period of aging in the barrel; notes of sweet fruits such as currants, blueberries, cherries depending on the varieties of grape. Flavor: Strong, rounded and warm structure. is is a well-balanced wine. A er-taste con rms the notes in the bouquet. It has an enduring and persistent avor. Serving Suggestions: It can be preserved for a long period (15 years from the vintage year). Combinations: red meat - cheeses. Serve at: 61°F. Chemical Analysis: Alcohol (% in vol.): 16, Reducing Sugar (g/l): 5, Total Acidity (g/l): 6,3, Net Dry Extract (g/l): 40, Total Phenols (mg/l): 2500 www.DreyfusAshby.com.