1 BOTTLE X 75cl. 

VALPOLICELLA NEGRAR WINERY

15.5% vol.

GRAPES: Corvina 60%, Corvinone 15%, Rondinella 15%, other grapes as to be regulated by 10% Of an Extraordinary Strength

The balance between Elegance and Structure
AMARONE DELLA VALPOLICELLA DOCG CLASSICO
Amarone della Valpolicella Docg Classico is the best known and representative product of our company philosophy, for the balance it expresses between elegance and structure.

Obtained from grapes from the Valpolicella Classica, dried in the loft, it is aged in wood and then in the bottle. In the kitchen it is your ally for lunches or dinners based on meat and aged cheeses.

Amarone della Valpolicella Docg Classico is the absolute expression of the balance between elegance and structure. It is produced from grapes from the Valpolicella Classica, dried in the loft, and aged in large oak barrels for a minimum of 18 months and then in the bottle for 6-8 months. It is, in a word, a satisfying wine: it satisfies the eye, with its dense and compact garnet red color. It satisfies the sense of smell, with an intense fruity aroma. And, of course, it satisfies the palate that loves intense flavors: serve it at 16 ° -18 ° C with grilled meats, braised meats, game and aged cheeses.

THE VINEYARD Located in the heart of the Valpolicella Classica, on dry terraces, between 150 and 450 meters above sea level. Exposure south-east and south-west. Clayey soil, limestone at times and placed on Eocene marls. Grassing of the vineyard. Training system: Veronese pergola and row. Age of vines: 15-25 years. Load of buds per vine: from 8 to 18. Plant density: 3,300 / 4,000 vines per hectare. Average yield per hectare: 24 hl.

THE PRODUCTION Harvest: between September and October with exclusively manual selection. Drying until December / January in the drying room. Crushing in early February with destemming of the grapes. Fermentation temperature from 12 ° to 23 ° C. Slow maceration for 30 days, 12 of which are cold. Manual punching down with a frequency of 3 per day. Complete malolactic fermentation. Aging in wood then in the bottle. Stabilization: natural

COMBINATIONS IN THE KITCHEN. Traditionally it goes well with game, grilled meats, braised meats and aged cheeses. It perfectly accompanies the conversation at the end of a meal.