Amarone is a great red wine with a very long tradition, interpreted in a modern style by Lamberti to enhance its personality and structure.
PRODUCTION DISTRICT:
Vineyards in the municipalities of San Pietro in Cariano, Negrar, Fumane, and Marano.
TYPE OF SOIL:
Stony, clayey limestone on well-aspected south-west-facing sites.
TRAINING SYSTEM:
Guyot and Veronese pergola.
HARVEST:
A meticulous selection of the grapes starts in September, handpicked in the vineyards and stored in crates to be taken to the fruit lofts. For about 3 months the grapes are left to dry and lose about 30% of their weight, while the complex, intense aromas develop in the grapes.
WINEMAKING METHOD:
At the beginning of winter, when the grapes are concentrated and rich in sugars. the pressing can begin, with a long, slow fermentation of the grapes at controlled temperature.
AGEING:
Part of the wine is aged in Slavonian oak barrels and the rest in French oak barriques.
RECOMMENDED CELLARING:
10 years in bottle, laid horizontally in a dark place at the right temperature and humidity.
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