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The grapes: 50% corvina, 30% corvinone, 20% rondinella. The vineyards: selected vines in the most dedicated areas, midway and high on the hills in the communes of San Pietro in Cariano, Marano (the Gnirega locality) and Fumane; the vines, mostly from old plantations (30 years or more), are trained using the pergola and Guyot systems. The soils are rich in lime and are characterized by their perfect south-west exposure.
Vinification: starting from the end of September, the loosest, ripest and healthiest bunches with the best exposure to the sun (about 10% of the total) are harvested manually and then laid down in 5 kg wooden crates in traditional fruit stores to over-ripen and dry. The natural drying enriches the grapes in terms of sugar concentration and of polyphenol and aromatic compounds. Fermentation lasts for about 5 weeks after pressing in February. Temperature control and respectful calibration of the pumping-over operations are managed and adapted daily to the evolution of maceration in order to maintain and exalt the characteristics of the grapes.
Refinement: After fermentation the wine matures for about 2 years in woods of different ages, origins, dimensions and toasting. Before marketing, the wine rests in the bottle for about one year of further refinement.
The wine: Proemio is the goal we aim to satisfy and is the maximum result of our commitment; today after years of research and experimentation it is the fruit of an ambitious grape selection project and processing style. This effort translates into exceptional intensity, complexity and concentration: a dark ruby colour with a very slight garnet edge; an intense and very complex perfume with dominant notes of raisins, cherries and prunes with hints of vanilla, violets and cinnamon; and a full, generous and firm flavour with an elegant and very persistent aftertaste of jam and spices. This is a very refined Amarone with great balance and infinite elegance and, thanks to its structure and extracts it will be able to improve with the passage of the years.
Analytical data: alcohol 16.4 %; total acidity 6.1 g/l; pH 3.40; sugars 9.5 g/l; extract 31 g/l.
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