Amarone della Valp. DOP class. Zyme 2004 750ml

AMARONE CLASSICO DELLA VALPOLICELLA
Type: Dry red
In one definition: the King The full name 'Am' refers to an unfinished work. The shape of the 'A' is reminiscent of a vat, symbol of the wine world, but also of a hair clip,
emblem of a feminine wine.
Amarone Classico della Valpolicella DOP Protected Designation of Origin
Country/Region: Negrar, Sant'Ambrogio di Valpolicella (Verona)
Soil type: calcareous, clayey
Grapes: Corvina40%, Corvinone30%, Rondinella15%, Oseleta10%, Croatina5%.
Analytical data: alcohol15.5%, residual sugars7/8g/l total acidity 6.33g/l, dry extract 31g/l pH3.50
Vineyard operations: the grapes destined for Amarone come from the oldest vineyards. Organic fertilisation and manual pruning; bud selection, defoliation, thinning of the
bunches.
Harvest between the 2nd and 3rd decade of September in trays.
Natural drying (without the use of dehumidifiers) for a minimum of 3 months.
Vinification and ageing: harvested in January, the grapes remain in steel/cement tanks for the time necessary to start fermentation without the use of selected yeasts or
other biotechnologies. There is little pumping over and punching down, with contact time with the marc for over two months. After racking, the wine matures in Slavonian oak
barrels for a minimum of 5 years. From this moment on, only regular topping up is carried out; time slowly shapes the characteristics. This is followed by ageing in the bottle
for a minimum of 1 year. Amarone is produced only in important vintages.
Ideal pairing: it is at its best with roasted meats, boiled meats and mature cheeses such as Parmigiano Reggiano or Grana Padano. Drunk alone at the end of a meal, it is
superb.
Serving temperature: 18°C
Visual analysis: Intense ruby red colour, important in the glycerine and with garnet reflections as it ages.
Olfactory analysis: notes of ripe cherries, morello cherries and slightly dried plums, spices.