Veneto:Crosarola Amarone della Valpolicella

Geographic location: Municipality of Fumane, Casterna locality Valpolicella Classica, prov. of Verona

Soil: Clayey, hilly Training method: Pergola veronese Vines: Corvina, Corvinone, Rondinella e altri vitigni antichi

Harvest period: Between September and October

Harvest method: Manual and selected

Drying: After harvesting, the bunches are set aside in loft for about 3 months, so they lose about 30-40% of their weight. Wines making: In January, the grapes are de-stemmed and crushed. Their fermentation is long and slow at a controlled temperature, occurs with the contact between the solid part (skins and seeds) and the must, also called maceration and tonneau

Aging: 2.25 hl French oak barrel between old and new for about 24-26 months, then further refinement in the bottle

Tasting Color: Intense ruby red with garnet reflections

Bouquet: The nose is broad, the fruity notes predominate on a complex matrix articulated in spicy aromas of bitter chocolate, white pepper and dried figs. Intense concentration and elegance in the aromas. The references of Taggiasca olives, earthy and undergrowth are clearly evolving in the glass.

Taste: In the mouth it is full and articulates between drinkability and enveloping, with ethereal tannins well blended in the body of the wine which is quite harmonious and fresh.

The sapidity of this Amarone is interesting and calls for a new sip. Definitely enveloping.

Pairings: Stinco al Forno; Formaggi Stagionati dei Monti Lessini; Lesso con Pearà, Brasato, Carni rosse, Selvaggina