Amarone della Valpolicella Classica Castel DOC
Production area: Negrar
Vineyard name: Castel
Area of vines: 1,2 hectars
Drying out until end of January / beginning of February (3-4 months)
Soil type: Calcareous-silt-clay
Exposure: South west (310 meters a.s.l.)
Density of planting: 4150 vines per hectar
Kilos of grapes: 2 kg. per vine and 80 Ql per hectar
Short description of vinification and ageing process: Fermentation with selected yeasts in controlled temperature (24°C) in steel vats with gentle breaking up of the marc with air for 12 days. The wine is then put into new barriques for 30 months then 6 months in bottles.
Drying out: Use of natural methods in boxes in racks in well aired environment with periodic control of the state of the grapes. Pressing at the middle or end of January depending on the year.
Characteristics: Deep ruby red colour. Bouquet: jam, dried flowers, tobacco and chocolate; these fragrances come back in the flavour which is elegant and smooth.Use: Dishes of game, braised meat, stews and mature cheeses. Excellent at the end of a meal.
Serving temperature: 18/20°C.
Annual production: 3000 bottles
Grape variety: 75% Corvina, 25% Rondinella and 5% others
Region of production: Valpolicella, Veneto
Alcohol:15%
Case quantity:6
Current vintage: 2003