Country of Origin: Italy - Veneto
Grape Variety: Corvina, Corvinone, Rondinella
Food Pairing: Beef bourguignon
Decanting Times: 40mins
Winemaking: Harvest by hand from September to October. Appassimento for about 120 days. Destemmed, then gentle pneumatic pressing. 12 days of cold maceration then fermented at temperatures between 12℃ and 23℃ with manual punching down of the cap three times a day, followed by post fermentation maceration on skins to give a total of 30 days. Full malolactic fermentation. Aging in wood then in bottle. Stabilization: natural.
Tasting Notes: Ruby red, dense and compact. Intense and persistent, ethereal, fruity with hints of cherries and dried prunes, dried flowers and spices. Full bodied and very smooth, with beautifully balanced velvety tannins.
No Alcohol for Underage
No Drunk Driving
Vivaldi Amarone della Valpolicella Classico
Acidity 8/10, Sweetness 0/10, Tannin 7/10