Amarone della Valpolicella DOCG Classico “Guglielmi di Jago 10 anni” 2015

Amarone della Valpolicella Docg Classico “Guglielmi di Jago 10 anni” 2015 by Villa Spinosa

The Amarone della Valpolicella Classico “Guglielmi di Jago 10 anni” 2015 is a wine rooted in memory and patience. Dedicated to the Guglielmi family, who first cultivated vines in Jago during the nineteenth century, it represents a return to origins and is produced only in the finest vintages. After ten years of ageing in large oak casks in a dark and cool cellar, it reaches a level of depth and composure that allows it to speak with clarity and quiet strength. Only 1,200 bottles were produced.

The grapes come from the estate vineyards in Jago, in the municipality of Negrar in Valpolicella, within the historic Valpolicella Classica area near Colle Masua. The vineyards lie between 240 and 252 meters above sea level with an eastern exposure. The soils are calcareous, derived from marine sediments, relatively shallow and of moderate fertility. Vines are trained using the Guyot system with a planting density of 3,300 to 4,000 vines per hectare. Yields range between 80 and 100 quintals per hectare, with careful selection of the best bunches.

The blend is based principally on Corvina Veronese and Corvinone with a small percentage of Rondinella. Harvest takes place manually between mid September and early October. The selected grapes are placed in small crates and left to dry for three to four months, during which they lose about 30 percent of their original weight. After gentle destemming and crushing, fermentation occurs in stainless steel at controlled temperatures between 10 and 18 °C. Maceration lasts four weeks with daily remontage, followed by malolactic fermentation in spring.

The wine remains in steel until April, then ages for twelve months in 500 litre French oak tonneaux and for nine years in large 2000 to 2500 litre Slavonian oak casks, followed by twelve months in bottle before release. The result is a garnet red Amarone with aromas of jam, spices, ripe and sour cherries, dried fruit, tobacco and cacao. On the palate it is rich, spicy and balsamic, full bodied yet refined, intense and long lasting, with impressive balance.

With 16 percent alcohol and an ageing potential of 15 to 20 years, it should be served at 18 °C in large bowled glasses. It pairs well with semi mature cheeses, especially local selections, as well as walnuts, almonds, hazelnuts, pumpkin seeds and dates. It is also suited to game birds such as partridge, pigeon, pheasant and woodcock, and can be enjoyed on its own as a wine for slow and attentive tasting.