Amarone Della Valpolicella D.O.C.G. 2016 - Cantina Valpantena View larger

Amarone Della Valpolicella D.O.C.G. - Cantina Valpantena

Valpantena is a lateral valley of Valpolicella region north of Verona. Grapevines have been present in this valley since the far distant past. According to historians the Romans were seduced by the sweetness of its wine and the flavours of this valley’s products. This classic amarone is an intense ruby red wine, rich and fruity with spicy aromas and a velvety body.

30,00€

078-210

12 Items

Data sheet

ProducerCantina Valpantena
RegionVeneto
ClassificationAmarone della Valpolicella D.O.C.G.
Wine styleDry red wine
GrapesCorvina Veronese, Rondinella, Corvinone
Vintage2016
Maturation18 months in large oak barrels.
BouquetRich fruity and spicy aromas.
TasteDry taste, generous and velvety body.
Pairs withIt goes perfectly with roasts, game and aged cheeses. Serving temperature 18-20 °C
Alcohol15% Vol.
Volume0,75 l

More info

The Valpantena wine-cooperative was started more than 60 years ago and has become synonymous with quality wine, enhancing a very strong bond with this area. The name derives from the Greek "pan-theos", or "valley of all the gods", and carries with it very ancient winemaking traditions, dating back to the first century BC. The Valpantena Winery was founded in 1958 as a cooperative association between some Veronese wine growers, then attracting all the producers in the area and, today, it is an established and competitive reality on the most important world markets.

The cultivation of vines for the production of Amarone della Valpolicella is 50% pergola, while the remaining 50% is cultivated with the Guyot system.

This amarone wine is produced from grapes which after harvesting are left to dry for a period of time of not less than 4 months. The drying process is essential for the production of Amarone, not surprisingly it is defined as a second harvest. After the drying period, the grapes are pressed, then at a temperature between 18 °C and 22 °C the slow fermentation and maceration process begin, the duration of which ranges from a minimum of 20 days to a maximum of 50 days . After that the maturation period of at least 18 months in oak barrels.

Longevity 15-25 years.

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