AMARONE CLASSICO BIOLOGICO DELLA VALPOLICELLA
Amarone Biologico Zecchinelli: DOCG dalle colline di San Giorgio Valpolicella, con cura biologica e vero carattere.
GRAPE VARIETY
Corvina, Corvinone, Rondinella and Teroldego
AREA OF PRODUCTION
San Giorgio di Valpolicella
SOIL
Calcareous, rich in skeleton
EXPOSURE AND ALTITUDE
South, 411 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
5700
ALCOHOL CONTENT
15,5 % Vol.
SERVING TEMPERATURE
17 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Ideale per piatti importanti come carni alla brace e selvaggina. Vino adatto alla meditazione.
ORGANOLEPTIC TEST
The wine has an intense ruby red colour. The aromas remind those of cherry and marasca cherry with some spicy notes due to ageing in wood. Tasting the wine, it has good tannicity supported by a significant but well-balanced acidity; it is complex and well-balanced.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of September, the best grapes are selected, harvested and placed in boxes, taking care not to overlap the bunches.
VINIFICATION PROCESS AND AGING
The drying process of grapes lasts 3-4 months. A pressing and de-stemming process of dried grapes follow it. The fermentation of must in contact with skins takes place in steel tanks. After having carried out the malolactic fermentation and having been drawn off, the wine is aged in oak barrels for 2 years. Follows the bottling process and then wine remains in the bottle to further age for at least 6 months.
(Abbiamo raccontato la storia dell’Amarone Bio della Valpolicella qui)
GRAPE VARIETY
Corvina, Corvinone, Rondinella and Teroldego
AREA OF PRODUCTION
San Giorgio di Valpolicella
SOIL
Calcareous, rich in skeleton
EXPOSURE AND ALTITUDE
South, 411 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
5700
ALCOHOL CONTENT
15,5 % Vol.
SERVING TEMPERATURE
17 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Ideale per piatti importanti come carni alla brace e selvaggina. Vino adatto alla meditazione.
ORGANOLEPTIC TEST
The wine has an intense ruby red colour. The aromas remind those of cherry and marasca cherry with some spicy notes due to ageing in wood. Tasting the wine, it has good tannicity supported by a significant but well-balanced acidity; it is complex and well-balanced.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of September, the best grapes are selected, harvested and placed in boxes, taking care not to overlap the bunches.
VINIFICATION PROCESS AND AGING
The drying process of grapes lasts 3-4 months. A pressing and de-stemming process of dried grapes follow it. The fermentation of must in contact with skins takes place in steel tanks. After having carried out the malolactic fermentation and having been drawn off, the wine is aged in oak barrels for 2 years. Follows the bottling process and then wine remains in the bottle to further age for at least 6 months.