CAMPO DEI GIGLI

Amarone della Valpolicella

PRODUCTION AREA: Municipality of Mezzane di Sotto - Monti Garbi District (Verona).

TYPE OF SOIL: White with dominant skeletal limestone, with a silty-sand fraction.

VINEYARD ALTITUDE: 300 m a.s.l.

GRAPES: Corvina and Corvinone 70% - Rondinella 20% - Croatina 5% - Oseleta 5%.

AGES OF VINES: 40 years.

TRAINING SYSTEM: Veronese Pergola.

VINE DENSITY: 3,300 vines per ha.

YIELD: 70 q ha.

VINIFICATION: In new open 500-litre casks of French oak, in climate-controlled premises. Harvest: double hand selection in trays. Pressing: only first-pressing must without pressing in December Raisining: 3 months.Fermentation: natural alcoholic with hand punching-down for about 30-40 days in wooden barrels.Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a week for the first year.

AGEING : 2 years in new casks.

QUANTITY PRODUCED : 5,000 bottles.

ORGANOLEPTIC EXAMINATION : olour: inky ruby red with purple reflections. Aroma: wild fruits, woody hints and mineral tones with aromas of liquorice, black pepper, tobacco, spices and chocolate. Flavour: balanced, very intense, with a lingering robust body, to be drunk at least 5 years after harvesting.

ALCOHOL : 6% Vol.

ACIDITY : ,19 g/l.

RESIDUAL SUGAR : g/l.

PAIRING : harcoal-grilled red meats, roast beef, braised meat, sliced beef or foal, roasts with tasty sauces, furred and feathered game, hard and mature cheeses, nuts. But, why not, also for drinking by itself with friends.

SERVING TEMPERATURE : 6 °C - 18 °C.

AGEING POTENTIAL : 5-20 years.