Description
Massimago’s Amarone della Valpolicella are made from selection of grapes from the four main parcels of the single vineyard making this Amarone the historical blend of the estate. The grapes are hand-harvested, placed in flat wooden trays and dried up to 100 days in ” natural fruttaio” where the use of natural draft or forced air can be moderated. After the grape are crushed, a prolonged maceration for more than 25 days were given along with alcoholic fermentation which happens in steel vats. The malolactic fermentation takes place in 20 hectoliters French oak barrels with aging of 24 months before bottling. The grapes composition consist of 65% Corvina, 30% Corvinone and 5% Rondinella.
Tasting Notes :
The wine is deep ruby red in color. The nose reveals extremely intense notes of black plum, dates, wood barn, mint, oriental spices, and Mediterranean flavors. Deeply aromatic on the palate, it carries hints of cherry and black pepper. Minimal sugar residual for an austere
and velvety taste with a hint of mineral finish.
