FIDBTTAB_AmaroneDOCG_web

Amarone della Valpolicella DOCG Monte Tabor

The Amarone della Valpolicella is obtained through an ancient method called “appassimento”. Only the best grapes are selected and then dried naturally for 3 to 4 months in drying rooms called “fruttai”. During this process the grapes dehydrate, losing 40-50% of their weight, with a consequent concentration of all of their substances. In January the grapes are pressed and the must stays in contact with the skins during all the fermentation process, which lasts about 40 days. The wine ages in French oak barriques and tonneaux for a period that may vary from 36 to 42 months. The wine is released in the market 5 years after the harvest.

Environment and vineyard

Production area     Valpolicella, Verona, Veneto Region

Location     the vineyards are located on a single hill, in the valley of Illasi

Vineyards elevation     220 – 300 meters

Soil     calcareous with sedimentary origin

Training system     Pergola

Plant density     3.000 plants per hectare

Grape varieties

Corvina0%

Corvinone0%

Rondinella0%

Alcohol level

16% vol

Tasting notes

Color     intense ruby red with hints of garnet

Bouquet     complex, ripe red plum with hints of spices and dry fruits

Taste     dry, warm and intense, with a vigorous character and a pleasantly clean finish

Serving and pairing

Serving temperature     18° – 20°, open a few hours before drinking

Pairing suggestion     a perfect match for roasted, grilled and stuffed meats, and well matured cheeses. It also pairs with Asian and middle-eastern sweet and sour dishes

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