Amarone cl. DOC 2009 QUINTARELLI 750ml

Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15%
Cabernet, Nebbiolo, Croatina and Sangiovese.
Harvest date: from mid-September
Yield per hectare (grapes): about 80 q. of which 15% - 30% are selected
to produce Recioto, Amarone or Rosso del Bepi
Colour: fairly deep garnet red
To the nose: intense aroma, delicate scent of almonds
bitter almonds with a cherry aftertaste.
In the mouth: powerful, warm, harmonious, long lasting, spicy,
goudron.

The grapes, carefully selected at the time of harvest, are taken to the fruit cellar and immediately left to rest in wooden boxes and on racks.
and on racks. It is important to arrange the resting grapes properly so that the drying process can take place in the best and completely natural way.
natural way. The first signs of noble rot appear at the end of November/beginning of December and develop more in January.
January. Towards the end of January, the grapes are crushed and, after about 20 days of maceration, alcoholic fermentation begins.
fermentation by indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which the grapes are drawn off and the future Amarone
is placed in small to medium-sized Slavonian oak barrels, where it matures for seven years. During this period
other alcoholic fermentations take place, resulting in a dry wine of extraordinary structure and complexity.