More Information
| Appellation | DOCG Amarone Della Valpolicella |
| Wine region | Valpolicella (Veneto, Italy) |
| Vineyard name | Randolari
Estate owned single vineyard in Castagnè (Mezzane di Sotto) |
| Soil composition | Clay loam Rich in skeleton
Calcareous – clayey rich in organic substance Medium grain Excellent regulation of water stress: in the pre-harvest period it favors the accumulation of polyphenols and metabolites in grapes. |
| Training method | Pergoletta Veronese |
| Elevation | 1200 ft (350 mt) |
| Vines/acre: | 1400 vines / acre (3500 vines/ha) |
| Harvest Time | Late September – early October depending on the season |
| Vineyard practices | Organic practice (bot certified) |
| Bottles produced of this wine | 8000 / year |
| Pre-fermentation | 5 days | ||||||
| Fermentation | Selected yeasts used only in the second stage of fermentation. In stainless steel tanks at controlled temperature 75 F (25 C) for 25 days. Post fermentation for 30 days | ||||||
| Malolactic fermentation | 100% spontaneous around April month | ||||||
| Aging | In barrels for 40 months depending on the year.
In the bottle for 12 months Not filtered
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| ALCOHOL | 15.7 % vol |
| pH | 3.45 |
| RESIDUAL SUGAR | 4 gr/l |
| ACIDITY | 5.8 gr/l |
| DRY EXTRACT | 36.5 |
| SO2 (Total) | libera 25 mg/l, totale 85 mg/l |
| Service Temperature | 65 F (19 C) |
| Glassware | Full-bodied red wine glass wide on the top |
| Best drinking period | Now till 2022 |
| Decanting | Al least 1 hour |
| Pairing | Second coursed with red meat and aged cheeses |
| Situation | At the table and enjoying alone |
| Awards | 92 points Decanter UK |
