Amarone della Valpolicella DOCG 2017 by Roccolo Grassi
Roccolo Grassi’s Amarone della Valpolicella is made with a blend of four grape varieties, with 60% Corvina Veronese, 20% Corvinone, 15% Rondinella, and 5% Croatina. The wine is produced from grapes grown in a 12-hectare vineyard, of which 4 hectares are used for the production of Amarone. The vineyard is located at an altitude of 200-250 meters above sea level and has a south-eastern exposure. The soil is of volcanic-basaltic origin, which gives the wine its unique character.
The grapes are hand-harvested in late September and left to dry naturally with the help of fans when needed. The drying process takes place on plateaux, and the grapes are crushed during the first week of December. The fermentation takes place in stainless steel tanks, with a cold maceration for 6-7 days, followed by a warming phase to initiate the yeast fermentation. The temperature is kept at a maximum of 24°C during fermentation, which lasts for about 30 days, during which daily remontages and pumpovers are performed. The malolactic fermentation occurs naturally in wood.
The wine is then aged for 26 months, with 60% of the wine aged in French oak barriques of 225 liters (of which 20% are new) and 40% aged in oak casks of 25hl. After this, the wine is bottled and aged for a further 24 months. This extended aging process contributes to the wine’s complexity and depth, resulting in a wine that is both rich and elegant, with a perfect balance of fruit, tannins, and acidity. Whether enjoyed now or cellared for future enjoyment, Roccolo Grassi’s Amarone is sure to impress.