GIFT BOX - NOBLE LEATHER TUBE WITH Il Lussurioso Amarone della Valpolicella Classico Riserva D.O.C. 2013 Buglioni

57,00 € tax incl.

tubo-amarone

New product

24 Items

Tasted at Osteria del Bugiardo 03 02 2018
Denominazione DOC
Annata 2012
Grado alcolico 16,5 %
Origine Veneto
Vitigno Corvina, Rondinella, Molinara
Affinamento Botte di Rovere Grande
Formato 0,750 L.
Temperatura di servizio 17°
Consumo ideale 5/15 ANNI
Il nostro Giudizio 96/100
Tecniche di coltivazione Tradizionale
Allergeni Sulfite
Ingredienti Grapes
Categoria Alimento Wein
Quantità volume 0,75 l
Conservazione In a cool, humid place
Produttore Buglioni
Categoria Rotwein
Gusto Dry
abbinamento Hauptgerichte
Colour wood

Amarone della Valpolicella Classico D.O.C.G.

Amarone is a wine for Meditation; a Leading Actor.
Although being the Son of Forgetfulness: that of Recioto, left in Barrels for a Long Time, evolving its Sugars into Alcohol and acquiring a Bitter Taste, instead of the usual Sweet one.
At first, it was named ‘Recioto of Amarone‘; yet eventually , the Decision of making a Specific Vinification for ‘the King’ of all Valpolicella Wines.

Dark Ruby Red in Colour, with Garnet Shades.
Intense and Elegant Ripe Fruit, Raisins and Spices Aroma, with Scents of Vanilla, Tobacco, Cocoa and Liquorice.
Persistent and Warm in Flavour, Velvety and Harmonic.

It is traditionally paired with Game, Char-grilled Beef, Stews and Braised Meats, Medium/Mature Cheeses.
The Smoothness of its Dry Fruit Flavours allows also Modern and Audacious Pairing…
Let’s enjoy it with Raw Prawns!

Serve at a Temperature of approximately 18°C.
Uncork at least Two Hours Before drinking or pour it into a Decanter for 10 Minutes and then flow it back into the Bottle before serving.

Technical sheet
Soil: Dark, clayey and fertile with a high content of gravel, deep and drought resistant.
Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Oseleta, 5% Croatina.
Training system: Guyot, with 5000 vines per hectare. 8 buds per vine. Vine age: 10 years. Green cover of rows.
Harvesting method: Manual, of Selected Bunches. Period: towards the end of September. Slow grape withering in the Drying Room until January.
Vinification: Crushing and Pressing of de-stemmed dry grapes in January. Fermentation at a controlled temperature of 24°C. Maceration of the must for 25 days in contact with the skins, with daily Pumping-over. Malo-lactic fermentation.
Ageing:The wine is aged in oak barriques and big barrels for 30 months. It is then left to mature for at least further 12 months in the bottle before sale.
Yield: 30 hl/Ha.
Analytical data: Alcohol content 16.2%, Residual reducing sugars 6 g/l, Total acidity 5.9 g/l, pH 3.5, Net dr extract 40 g/l.

No customer reviews for the moment.

Write a review

30 other products in the same category: