Technical Sheet
PRODUCTION AREA
Jago area (200 m above sea level) e Mazzano (400 m above sea level) – Negrar, Valpolicella Classica
GRAPES VARIETIES
Corvina, Corvinone, Rondinella
TRAINING SYSTEM YIELD
Pergola veronese: 10000 kg/ha of grapes
WINE MAKING
The lightly overripened grapes are harvested by hand in October. After 120-150 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 20-25 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
AGEING
At least one year into small old french barrels
TASTING NOTES
It has a deep ruby red colour. It is intense, elegant and ample with light almond smell and more intense cherries and plums jam smells. On the palate it is legantly sweet, warm, soft, intense, longly persistent, quite complex with overripened cherry and prune flavours
SERVING SUGGESTIONS
Dry biscuits, dry pastries, crumbly cakes with almonds, mature and strong cheeses, dark chocolate. Excelent after-dinner. The recommended drinking temperature is
between 14°-17°C
NOTE
This is the most traditional wine of Valpolicella area and, due to a mistake during its vinification, Amarone was born.
1623 is dedicated to our family’s history, to the first house belonged to Damolis built in 1623, exactly in the same place where today we still live.
TECHNICAL SHEET
CLICK HERE to download the technical sheet
Category
red wines
