Amarone della Valpolicella Classica Punta di Villa DOC
Production area: Negrar
Vineyard name: Punta di villa
Area of vines: 2 hectars
Drying out till end of January / beginning of February (3-4 months)
Soil type: Calcareous-silt-clay
Exposure: South west (238 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: 10.000 bottles
Grape variety: 75% Corvina, 25% Rondinella and 5% others
Region of production: Valpolicella, Veneto
Alcohol:15.5%
Case quantity:6
Current vintage: 2004
Magnum (1.5l): £105.75 incl. VAT - please contact us to check availability
Valpolicella is an extraordinary wine as it comes in several guises. Many consider Amarone to be the best of all. The key to Amarone is the process of appassimento where by the healthy ripe grapes are picked at normal harvest time but then left to dry or appassire in a well-ventilated place, so that they become dehydrated and raisin-like. They are finally pressed early in the New Year. The wine is then aged in barrel for at least three years. This example is deep in colour, with rich cherry notes on the nose, while the palate is beautifully rounded and dense, with intense fruit and layers of flavour and some tannin. It needs warming winter dishes or firm cheeses to tame the flavours.
