(76) Amarone Classico DOCG "Vigne Alte" 2015
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 16%
Accolades : VIVINO 4.2 / JS 92
Description :
Colour: deep ruby red with a garnet red tinge
Bouquet: stylish, elegant, with notes of fruit preserved in alcohol and hints of cocoa and spices
Palate: overwhelming, harmonic, warm and lingering
Serving suggestions: wine to be best enjoyed after five years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving
Vinification techniques: raisining of the grapes for 3 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in 25 hl. old oak casks for 2-4 years, depending on the vintage
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 16%
Accolades : VIVINO 4.2 / JS 92
Description :
Colour: deep ruby red with a garnet red tinge
Bouquet: stylish, elegant, with notes of fruit preserved in alcohol and hints of cocoa and spices
Palate: overwhelming, harmonic, warm and lingering
Serving suggestions: wine to be best enjoyed after five years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving
Vinification techniques: raisining of the grapes for 3 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in 25 hl. old oak casks for 2-4 years, depending on the vintage
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 16%
Accolades : VIVINO 4.2 / JS 92
Description :
Colour: deep ruby red with a garnet red tinge
Bouquet: stylish, elegant, with notes of fruit preserved in alcohol and hints of cocoa and spices
Palate: overwhelming, harmonic, warm and lingering
Serving suggestions: wine to be best enjoyed after five years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving
Vinification techniques: raisining of the grapes for 3 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in 25 hl. old oak casks for 2-4 years, depending on the vintage