||Scarnocchio Amarone Della
Valpolicella Classico Superiore
||80% Corvina Veronese, Corvivone, 20% Rondinella.
||Only the Pergola training system is used
||The grapes are picked around mid-October, after they
have just started to dry on the vine. This drying process
then continues in crates in a special drying area, under
controlled conditions of humidity and at natural
winter temperatures for 130-140 days, in order to
concentrate to the full the aromas and polyphenols in
||Gentle crushing and destemming of the grapes takes
place, depending on the vintage, between the end of
January and the beginning of M arch, and fermentation
in small, temperature-controlled truncated cone-shaped
stainless steel vats is started off by indigenous yeasts in
order to really highlight the specific organoleptic
qualities of the grapes from the Scarnocchio cru. The
fermentation is a slow one, with long maceration on the
skins in order to allow for maximum extraction of the
typical complex aromatic and polyphenolic components.
Following the alcoholic fermentation, the wine goes
directly into oak casks and barriques where it completes
its malolactic fermentation. After a racking in the
summer, 90% of the Amarone Scarnocchio continues to
mature, for at least 24 months, in 30-hectolitre oak casks
and the remaining 10% in barriques before bottling. It
then spends a period of at least 14 months in bottle
before being released for sale.
||A dry red wine. Deep ruby red with garnet highlights.
Floral and ripe fruit notes, such as cherries (both fresh
and under spirits), plums, liquorice and leather; spices,
such as pepper and cinnamon; hints of undergrowth.
Extremely complex, but at the same time well-balanced,
velvety and robust, dry, full-bodied, generous and
||Originally intended as a wine to sip after dinner, but it
also goes well with rich, full-flavoured dishes such as
game and aged and very piquant cheeses.
|Ideal serving temperature