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Amarone della Valpolicella Selezione Antonio Castagnedi 2013 Docg
€34.43
Winemaker comments
Well balanced and good structured wine, easy to drink even if it’s an Amarone. Amarone whose complexity is allowed gradually, rediscovering the true identity.
Awards and Reviews
Sensory Analysis
Licorice
Black Pepper
Chocolate
Ripe fruit
Data sheet
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
15% Vol
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
In steel at a controlled temperature. Harvest: double hand selection in trays. Pressing: soft with pneumopress in December. Raisining: 3 months. Fermentation: at a controlled temperature with selected yeasts for 25 days in steel. Malolactic fermentation: natural in 500 litre barrels. Bâtonnage: once a week for the first year
The Bottega Vini suggest to drink with
Tortellini with black truffle and crunchy parmesan
Kobe beef escalope with horseradish
Bigoli with duck ragout
Well balanced and good structured wine, easy to drink even if it’s an Amarone. Amarone whose complexity is allowed gradually, rediscovering the true identity.
Awards and Reviews
Sensory Analysis
Licorice
Black Pepper
Chocolate
Ripe fruit
Licorice
Black Pepper
Chocolate
Ripe fruit
Data sheet
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
15% Vol
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
In steel at a controlled temperature. Harvest: double hand selection in trays. Pressing: soft with pneumopress in December. Raisining: 3 months. Fermentation: at a controlled temperature with selected yeasts for 25 days in steel. Malolactic fermentation: natural in 500 litre barrels. Bâtonnage: once a week for the first year
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
15% Vol
Service temperature
16-18°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
In steel at a controlled temperature. Harvest: double hand selection in trays. Pressing: soft with pneumopress in December. Raisining: 3 months. Fermentation: at a controlled temperature with selected yeasts for 25 days in steel. Malolactic fermentation: natural in 500 litre barrels. Bâtonnage: once a week for the first year
The Bottega Vini suggest to drink with
Tortellini with black truffle and crunchy parmesan
Kobe beef escalope with horseradish
Bigoli with duck ragout
Tortellini with black truffle and crunchy parmesan
Kobe beef escalope with horseradish
Bigoli with duck ragout
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