Amarone della Valpolicella Classico “Riserva”
Venturini Amarone Riserva perfectly presents the style, showing intense, rich color and great concentration of fruit. It is a wine that appreciates with a prolonged period of maturation and, for that reason, reveals its true nature only after several minutes in the glass. The Amarone Riserva is produced only in the best years and in a limited number of bottles.
Appellation: Amarone della Valpolicella DOCG
Type: Red, Appassimento.
Blend: 70% Corvina Veronese, 25% Rondinella, 5% Molinara (varies slightly)
Organic
Color: Intense, rich, ruby red to garnet.
Bouquet: Ripe notes of brandied cherries, chocolate, dried plum and violets, at first then a opening of spice, nutmeg and cloves, with hints of musk and bramble.
Taste: In the mouth it is enveloping and exciting. The fine tannins are elegantly restrained and carry the savory sweetness of the fruit through a long, persistent finish. It is a wine to enjoy slowly, give it time to reveal itself little by little and you will be rewarded.
Alcohol by volume: 17.5%.
Serve: 18-20°C (64-68°F). This wine really should be decanted to get the maximum experience. If you don’t have a decanter leave the bottle open for a couple of hours before serving.
Food Pairing: A great match with foods that are slow cooked, flavorful but delicate, such as beef short ribs, osso buco, or lamb shanks. It is quite enjoyable with blue cheeses –Stilton, Roquefort, and Gorgonzola, and, of course, chocolates.
Production area: Situated in the hilly area of Valpolicella Classica at around 250 meters/ 820 feet above sea level.
Vineyard exposure: Mainly South-West.
Soil: Very light limestone rich in fossils.
Training System: Pergola Trentina (Trento trellis).
Density: About 3,000 vines per hectare.
Average of vines: 40 years old.
Number of buds per vine: 20-25.
Harvest: October, hand picking and sorting.
Production Technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until January. During this time, they lose about 40% of their weight.
Vinification: January with traditional pressing, keeping the grapes in bunches.
Fermentation: Temperature between 15/20 °C or 59/68˚F. Duration of maceration 45 days. Daily remontage.
Aging: Transfer to oak barrels immediately after drawing wine from vats. Maturing in oak barrels for 5 years. Maturing in bottles for about 1 year.
