Amarone is made from 50% Corvina, 20% Corvinone, 25% Rondinella, 5% Oseleta and Croatina grapes. As usual, after careful selection in the vineyard, the grapes are dried in casks and vinified in December. After maceration at the natural and cold winter temperature, they are heated to trigger the long fermentation, maintaining a constant temperature of 24°C. The next automatic foiling cycle, at least 20 days, it guarantees the right compromise between maceration and extraction of all that the grapes can give. The fermentation ends in new barriques, where the wine stays at least 24 months. The aging in bottle completes the work. Intense ruby color and almost impenetrable, Amarone de La Giuva reveals to the nose with ethereal notes, austerity and finesse, with aromatic notes reminiscent of marasca, blueberries and chocolate with a remarkable persistence of ripe fruit. The palate is soft and enveloping, with a silky tannin and the right freshness that extends the mouthfeel on the finish. The characteristic sweetness of the tannins creates a deep atmosphere, which makes the pleasure in tasting this great wine last intensely. The perfect wine to taste with braised meat, roasts and game dishes, but also cold cuts and cheeses. Especially the combination with local traditional dishes such as pasta and beans. To fully appreciate the style, this Amarone Classico must be served at a serving temperature of 16/18°C.
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