Nombre de la empresa:Luciana Cordioli-Vignenuove

Añada2007

Formato750 ml

ColorTinto

CategoríaVino tranquilo

País/RegiónItalia , Veneto

DenominaciónAmarone della Valpolicella Classico

Cepa (Tipo de vino)Coupage

ClasificaciónD.O.C.

Porcentaje de alcohol15 %

Porcentaje de azúcar6-12 g/l

AcidezMedia

DulzorSin Sensación

MaderaMadera Integrada

EdadListo Para Beber

Puntuación(es)

Wine Spectator (0-100) : 94, 92,86, 83

Concurso(s)

Challenge International du Vin Bordeaux France 2010: GOLD MEDAL

AWC Vienna 2008: Silver Medal

Mondial de Bruxelles Belqique 2008: Silver Medal

Generalidades

Tasting Notes (Recomendado):A completely dry wine with an intense garnet red colour with brick-red reflections in time, the perfume is persistent and abundant with scents of walnut hull and currant confectionery, culminating in the haughty, dry, soft, aromatic and full-bodied taste.

Viñedo

% de uvas / cepa (tipo de vino):60% Corvina Veronese, 30% Rondinella, 10% Corvinone

Suelo:Very varied; mainly limestone, with lots of rocks.

Clima de cultivo / condiciones de añada :Production zone Vineyards situated in San Pietro in Cariano and Pedemonte di Valpolicella. Training system Trentino-type pergola with, on average, 35 year-old vines Yield: 9,000 kg/ha

Tipo de cosecha:The bunches that are ripest and with the best exposure to sunlight are picked by hand between the end of September and the beginning of October. They are then carefully laid out in shallow crates, which are left in the drying lofts under controlled conditions of temperature and humidity until January: during this phase the grapes lose around 40% of their moisture and their sugars become considerably more concentrated. Following a further selection of just the healthiest bunches, the grapes are then pressed.The fermentation, which is very slow because of the low temperatures at which it takes place, lasts around 40 days. Once this fundamental phase is over, the wine thus obtained begins its maturation for two years in barriques and tonneaux. After bottling, the finished wine is then kept for at least a further six months before being released.

Vinificación (elaboración del vino)

Método:The fermentation, which is very slow because of the low temperatures at which it takes place, lasts around 40 days. Once this fundamental phase is over, the wine thus obtained begins its maturation for two years in barriques and tonneaux. After bottling, the finished wine is then kept for at least a further six months before being released.

Temperatura:30°C

Barrica

Nivel de tostado:Medium

Tiempo de crianza:Medium

Porcentaje de nueva barrica:30%

Botella

Potencial de crianza:12-15 years

Material del corcho:Natural cork

Tipo de botella:Special bottle with the logos of the "Classic Valpolicella" area

Análisis químico o de laboratorio (Opcional)

Extracto:33.0 g/L