Amarone della Valpolicella DOC Classico by Le Ragose
Harvest: The grapes are harvested by hand, directly in the vineyard during the month of September, and placed directly into small plateuax of plastic, on single layer, until December/January. This process is called “Appassimento”.
Vinification: Fermentation in temperature controlled stainless steel tanks for about 20-30 days with indigenous yeasts, where they for a period of 8-10 months.
Tasting Notes: Dense, ripe and lush berries with a hint of dark chocolate. This is a wine of power and elegance, harmonic and enticing. The finish is long and satisfying.
Food Match: Wild game birds, Wild goat, Risotto all’Amarone, Gorgonzola cheese, Dark chocolate desserts, Cheesecakes, Hazelnut and Almond desserts.
Serving Temperature: 18°C – 20°C
Planted Area: Grapes selected on the surface of 16 hectares of vineyards of several years of planting.
Exposure: West – Southwest
Soil: Different, consisting mainly of red clay and brown, and “toar” on Eocene limestone.
Plantation: Simple trellis
Plants per Hectar: 4200
Acidity: 6.0 – 6.5 grams/liter