Castel

Denominazione: Amarone della Valpolicella Classico Docg

Zona di produzione: Negrar di Valpolicella

Uvaggio: Corvina, Rondinella and Molinara dried until January

Tipo di terreno: Calcareous - Silt - Clayey

Altitudine: 325 m a.s.l.

Vinificazione e invecchiamento: Fermentation with selected yeasts at a controlled temperature (24 ° C.) takes place in a horizontal winemaker for about 20 days, followed by malolactic fermentation to lower the total acidity of the wine. The aging of the wine takes place in new barriques and second passage for about 24 months plus 12 in the bottle.

Appassimento: With natural method in well-ventilated rooms with periodic control of the health of the grapes and pressing according to the vintage in january.

Gradazione alcolica: 16,5-17 % vol. depends on the vintage

Abbinamenti: Seasoned cheeses. Also excellent as a meditation after a meal alone or with chocolate.

Temperatura di servizio consigliata: 16/18 °C

Bottiglie annue prodotte: about 4.000