40% Corvinone, 35% Corvina, 20% Rondinella, 5% Oseleta
The historic and staunchly traditional method of making Amarone, beginning with 100 days or more of drying the grapes, is a respected practice at Corte Volponi. Careful hand sorting, attention to quality and fastidious refinement make this Amarone a treasure. The wine shows an intense ruby red color, with a violet edge. It has a warm, ethereal and spicy bouquet with scents of red berries and dried fruits. The flavor confirms the great harmony of the wine, characterized by fruity notes and smooth tannin sensations, plenty of elegance along with fine spices.
Bold, sharp cheeses play nicely with the red berries and spices of this wine. For center of the plate, consider braised lamb shank, rare grilled red meats or venison stew.
Corvina: A grape that is mainly grown in the Veneto region of Italy. It has very thick skin and is known for having high acidity, low tannins and notes of sour cherry and bitter almond.
Corvinone: Believed to be a subvariety of Corvina. It has a lower alcohol content and slightly lighter color than Corvina, but is more aromatic.
Rondinella: Produces high yields and has thick skin which makes it resistant to disease and excellent for drying out.
Oseleta: This rare grape was rediscovered and, even in a small percentage, adds color and tannic backbone to Amarone.
Terroir: Mixed, gravely riverbed and moraine soils. Sustainable farming.
Winemaking: Grapes are dried for 100-120 days, then destemmed, pressed, and put under cold maceration for 8-10 days. 50% of the wine is aged in new French oak barriques and 50% in big oak barrels, second passage. The wine is refined in bottle for 6 months.