Cà La Bionda
2019 Amarone della Valpolicella Classico DOCG
Amarone della Valpolicella Classico DOCG
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Red wine
VINIFICATION AND AGING For the production of Amarone, the most sparse bunches that are best exposed to the sun are selected. The grapes dry in wooden boxes for the period from harvest to December. During these months, each grape loses about 40% of its weight due to the loss of water and undergoes physico-chemical transformations that will give the wine a unique bouquet both olfactory and gustatory. This Amarone ferments in steel wine vessels and is then aged in oak barrels with a capacity of 3000 liters for 42 months. FERMENTATION AND AGEING To make Amarone only the least compact grape bunches with the best exposure to sunlight in the vineyard are selected. After picking the grapes are dried in small wooden crates until December. During this time every berry looses about 40% of its weight due to the loss of water from dehydration, physical and chemical transformations in the grape also occur and contribute to the wine's unique aromas and flavors. This Amarone is fermented in stainless steel tanks and is then left to age for 42 months in 3000 litre oak barrels.
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VINIFICAZIONE E AFFINAMENTO Per la produzione dell’Amarone vengono selezionati i grappoli più spargoli e meglio esposti al sole. Le uve appassiscono in cassette di legno per il periodo che va dalla raccolta fino a dicembre. Durante questi mesi ogni acino perde circa un 40% del proprio peso per la perdita di acqua e subisce delle trasformazioni fisico-chimiche che conferiranno al vino un bouquet unico sia a livello olfattivo che gustativo. Questo Amarone fermenta in vasi vinari d’acciaio e viene poi affinato in botti di rovere della capacità di 3000 litri per 42 mesi. FERMENTATION AND AGEING To make Amarone only the least compact grape bunches with the best exposure to sunlight in the vineyard are selected. After picking the grapes are dried in small wooden crates until December. During this time every berry looses about 40% of its weight due to the loss of water from dehydration, physical and chemical transformations in the grape also occur and contribute to the wine’s unique aromas and flavours. This Amarone is fermented in stainless steel tanks and is then left to age for 42 months in 3000 litre oak barrels.
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