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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Capitel monte olmi - amarone della valpolicella doc
Monte Olmi is the name of this vineyard, located at Pedemonte di Valpolicella in the heart of the Classic Valpolicella zone.
The vineyard has a south-western exposure and is 2.5 hectares in size. It is designed on terraces to ensure water removal in case of abundant rainfall.
At the same time the depth and the basically clayey structure of the terrain function to retain water during dry periods
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Vineyard notes
| Soil |
Red clay and limestone (30% of which 5% active) of moraine origins |
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| Vine density |
2500 vines/hectare |
| Vineyard age |
20 years (average age) |
| Cultivation |
Trent bower |
| Pruning |
10-14 buds/plant. A green harvest is made if there is overproduction. |
| Production |
6000 kg/hectare (3200 bottles/hectare) |
| Grape varieties |
30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella, Croatina e Forselina |
Winemaking technique
Grapes are harvested by hand at the end of September/beginning of October, and are placed in a single layer of wooden or plastic trays. These are then placed in fruit storage structures (at controlled humidity and temperature) and the grapes are left to dry for about 4 months, losing up to 30-40% of their original weight. This partial dehydration of the grapes leads to a natural increase in their sugar content that is subsequently manifested in generation of ethyl alcohol. There is also an enrichment of the wine's dry extract an ash increase, a slight decrease of titled acidity an increase of its color and its nitrogenized substances which are important nutrients for the yeasts. Elegant aromas are also formed during drying and blend with fermentation aromas and the tertiary aromas created during low-oxygen aging in wooden barrels. All these characteristics blend together to create a well-balanced wine with abundant bouquet and excellent body. Pressing takes place without destemming removal during January: the presence of stems during fermentation/steeping gives a softer and more permeable cap, preventing oxidation phenomena.
Steeping lasts about 2 months, at the same cold (15°C) temperature as was used with fermentation. The wine is then transferred to Allier barriques for aging for 2 years. During this period the wine rests on the marc, cleaned of yeasts, to give complexity to its structure and maintain its fresh and fruity aroma. Micro-oxygenation through the wooden staves helps create enduring color stability. This wine, because of the minimal presence of maleic acid at the end of fermentation and because of the high concentration of alcohol that partly inhibits lactic bacteria activities, does not perform malolactic fermentation. The wine, after aging in wood, is bottled and left to refine in this reducing ambient for 5-6 months, achieving a balanced aroma and flavor, before it is marketed.
Description of the wine
| Color |
Strong ruby red with a light amber sheenClear and transparent |
| Bouquet |
Notes of cherry, raspberry and red currant combined with notes of Slavonia oak. |
| Flavor |
Elegant and robust structure with good acidity.
The after-taste confirms the character of the bouquet. |
It can be consumed within 15-20 years from the vintage year.
Combinations: red meat and game - cheeses.
Serve at 16-18°C
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