Jago area (200 m above sea level) e Mazzano (400 m above sea level) – Negrar, Valpolicella Classica
Corvina, Corvinone, Rondinella
TRAINING SYSTEM / YIELD
Pergola veronese (arbour system) / 10000 kg/ha of grapes
The lightly overripened grapes are harvested by hand in October. After 100-120 days of “appassimento” (drying of the grapes) the grapes are more concentrated. We press the grapes and we put the pressings into steel tanks where juice ferments with grapes skins for about 30-40 days. During fermentation, the wine and the grapes skins are mixed daily by hand with pump-over into the lap and delastage to get the maximum out of the product
About 4/5 years into small old french barrels
It has a deep garnet ruby red colour. It is intense, elegant and ample with prune, cherry in spirit and jam smells. On the palate it is dry, warm, soft, full bodied, elegant, powerful, majestic, persistent, complex with spices, coffee, cocoa, overripened fruit and balsamic flavours
tasty dishes, roasted red meats, roasts, game, stews, mature and strong cheeses. Also excelent as after-dinner and as meditation wine. The recommended drinking temperature is between 15°-18°C
Checo is our Amarone della Valpolicella. It reflects both our taste and the traditional flavours of Amarone della Valpolicella.
We could not avoid dedicating our Amarone to grandfather Francesco, who was known as Checo dei Merli. He has spent all of his life growing vineyard and producing excellent wines. The grandfather and his teachings are big landmarks for us.
Italian Guide “Vini Buoni d’Italia” – CROWN (maximum award that the guide rates the tasted wines)
CLICK HERE to download the technical sheet