The zone of Jago has always been valued for its ability to produce structured high quality wines, as demonstrated by this Amarone.
Grapes: Corvina 60%, Corvinone 15%, Rondinella 15%, other native varieties 10%.
Analysis: Alcohol 16.50% Vol. Residual reducing sugars 8.50 g/l Total dry extract 34.00 g/l
Vineyard: Located in the heart of the Valpolicella Classico, in the zone of Jago on dry stonewalled terraces facing southeast, at an altitude of between 200 and 250 metres.
Soil type: silt-clay, partly calcareous. Grass sward between vines.
Age of vines in production: 15 years.
Vinification and ageing: hand harvested towards the end of September and into early October. Appassimento for 100/120 days. Vinification destemmed, then gentle pneumatic pressing in December/ January. 15 days of cold maceration then fermented at temperatures between 12° and 23° C followed by post fermentation maceration on skins to give total of 35 days. Racked into new French oak barriques from Allier and Never at the end of May for malolactic fermentation then ageing for about 24 months. Left to mature in bottle for a further 12 months before release. Stabilization natural.
Tasting notes: colour very intense red, with light violet hints. Perfume complex, spicy, ethereal yet full, with scents of vanilla and notes of dried fruits. Flavour full bodied, with mellow tannins giving softness and elegance along with flavours of dried fruit, spices and tobacco.
Food matching: A fine companion for all grilled or braised meat and game dishes. Perfect with mature cheese. Excellent accompaniment to after-dinner conversation.
Serving temperature: 18/19°C.