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

Corvina 80%, Rondinella 10%, Oseleta 10%
Grape selection and treatment Manual selection exclusively of the best bunches, well ripe and healthy. Sample check before drying and 100% post-flash inspection. No use of products, no mechanical operations, no sulfidation or other treatments on the bunches.

Natural drying in a controlled environment depending on the season, maintaining constant humidity and temperature from the harvest until mid / end of January for around 100 days.

ALCOHOL 15.7 % vol
pH 3.45
ACIDITY 5.8 gr/l
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