Astoria Amarone della Valpolicella DOCG

AMARONE DELLA
VALPOLICELLA DOCG
• PRODUCTION AREA
Vineyards in Valpolicella. Average output: 8000-
10000 kg of grapes per hectare.
Grapes: Corvina, Rondinella, Corvinone.
Training system: Vertical trellising.
• TECHNOLOGY
The grapes are harvested by hand, then left in
drying lodges in the hills until January before
being crushed and undergoing the traditional
red wine making process, with an extended
maceration period lasting 20 to 25 days. The wine is
subsequently racked and left in oak barrels for two
years. After this time, the wine is bottled and aged
in the bottle for a number of months.
• ORGANOLEPTIC CHARACTERISTICS
Colour: Deep and rich, with garnet hues.
Aroma: Complex and spicy, with hints of cinnamon,
cherry jam and fruit in spirits.
Taste: Full-flavoured, with notes of black cherries,
vanilla and coffee grounds.
• CHEMICAL CHARACTERISTICS
Alcohol by volume (% vol.) 14.50 – 15.50
Sugar (g/l) 5.00 – 6.00
Total acidity (g/l) 5.00 - 6.00
• SERVING TEMPERATURE
The recommended serving temperature is 16°C to
18°C.