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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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Amarone la fabriseria doc
This wine is made from a selection of grapes coming from three vineyards located in three different Valpolicella valleys. Corvina is harvested in the Marano valley, Rondinella in the Negrar valley and Corvinone in the Fumane valley. We have tried to get the best exposures from the best terrain (the sources of our grapes) most suited to our different varieties. This Amarone is the fruit of Renzo Tedeschi's passion for good wine and his constant desire to search for the best. Nature has not always been generous in all three valleys: this is why this wine, up to today, has only been produced in the 1983, 1988, 1995 and 1997 vintage years. The goal, when producing this wine, is to obtain great structure combined with an elegant aroma. This is the basis for continued and increasing excellence during its entire period of evolution. The aromatic balance of the wine is very important: it must not express different sensations with different intensities. Every component must be perfectly balanced with the others: the flavour of this wine must also be aromatic.
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Vineyard notes
| Soil |
Clay and limestone with a strong rock structure |
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| Vine density |
2500 vines/hectare |
| Vineyard age |
20 years |
| Cultivation |
Trent small bower |
| Pruning |
10-14 buds/plant |
| Production |
6000 kg/hectare |
| Grape varieties |
34% Corvina - 33% Corvinone |
Winemaking technique
Grapes are harvested by hand at the end of September/beginning of October, selecting the bunches most exposed to the sun. Grapes are then placed in wooden and/or plastic trays and dried for about 4 months in fruit storage structures at controlled temperature and humidity. The grapes are periodically inspected during this period, especially during the first month, since they could be subject to attack by mold. This risk is greatly reduced by being able to control the humidity of the drying site. The grapes lose 40% of their weight during this drying period. This partial dehydration of the grapes leads to natural enrichment of their sugar content which subsequently takes the form of generation of ethyl alcohol.
There is also enrichment in the dry extract of the wine, an increase in ash, a slight decrease in titled acidity and an increase in colour and in nitrogenous substances, important nutrients for the yeast. Elegant aromas also form during the drying period, combining with the aromas generated during fermentation and the tertiary aromas that arise during low-oxygen aging in wooden barrels. All these characteristics blend together to create a well-balanced wine with excellent body and abundant aroma. The grapes are then pressed in January using roller-presses. The must ferments in stainless steel for about 40 days with a submerged cap (no repressing or pumping over is performed). The process temperature is 15°C. Malolactic fermentation does not take place because of the low malic acid content of the grapes at the end of drying and because of the high alcohol content that can have an inhibitory action on lactic bacteria. The wine ages in barriques for about 2 years. New aromas are formed during this period and the colour stabilizes. Then it is bottled and left to age for a minimum of one year before it is put on the market.
Description of the wine
| Color |
Strong ruby red with slight hint of amber. Clear and transparent. |
| Bouquet |
Aging aromas such as roasting, vanilla and tobacco together with red fruits such as red currants, raspberries and cherries under spirits. Notes of honey and alcohol make this quite special and, at the same time, a classic Amarone. |
| Flavor |
Elegant and strong structure with good acidity and the fruity characteristics of wine that is still young.The after-taste confirms the notes in the aroma.This wine has an exceptionally long and persistent flavor. |
Combinations: Red meats and cheese.
Serve at 16-18°C.
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