Amarone, synonymous with Valpolicella, is a new and exciting challenge for the Pieropan estate and was born from a desire to see if the Cellore d’Illasi vineyards could compete with the unique terroir of Valpolicella. The Amarone is the realisation of the family’s dream to produce a powerful red wine, rich and structured but with the characteristic Pieropan balance, elegance and finesse.
Grape varieties: Corvina 60%, Corvinone, Rondinella, Croatina 35%, old traditional Valpolicella varieties 5%
Geographical location: Val d’Illasi in the Cellore d’Illasi hills in the Valpolicella zone - Verona
Vineyard characteristics: South facing, with chalky, clay soils, situated at an altitude of 350-500m above sea level.
Defence method: Production all organic certificated
Average age of vines: Planted in 2000.
Yields: After drying, 20 hl/ha per hectare (0.5 kg per vine)
Harvesting: The grapes from the Cellore d’Illasi on the Garzon hill, are hand-picked into small boxes during September.
Drying: the grapes are dried naturally
Vinification: The grapes are pressed and de-stemmed. The must is fermented at 23-24°C for approximately 30 days during which time pumping over and punching down the cap takes place every day.
Ageing: The wine ages in 500litre barrels for 36 months followed by a year in bottle before release.
Organoleptic properties: brilliant and intense ruby red in colour. Characterful wine a heady perfume of black cherries, blackberries and plums on the palate it is complex and rounded, whit a powerful structure supporting the fruit and a lovely freshness on the finish. A wine with plenty of character whit the potential to age well. Total acidity 3.3-3.5 g/l. Alcoholic content 16-17% by vol. Sugar 6-9 g/l.
Food matching: It makes an excellent partner for game dishes, grilled or braised meat, powerfully flavoured and mature cheeses. It is also ideal served among friends at the end of the meal.
Serving temperature: 18/20°C.