Riondo
Amarone della Valpolicella 2021
| Denomination | DOCG Amarone della Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | Aged in small oak barrels (barriques) for approximately 12-24 months, followed by resting in the bottle. |
- Vintage and alcohol content: 2021, 15% vol., still red wine Amarone della Valpolicella DOCG
- Grapes: Corvina, Corvinone, Rondinella and Molinara hand-picked
- Production: traditional drying in ventilated lofts and slow fermentation
- Ageing: 12-24 months in oak barriques, followed by resting in the bottle
- Profile and pairings: notes of morello cherry and spices; ideal with braised meats, game, cheeses
Description
What kind of wine it is
Casalforte Amarone della Valpolicella is an organic red wine with a powerful character, a true expression of the Veneto region. This elegant blend is created from Corvina, Corvinone, Rondinella and Molinara grapes, offering the palate a velvety texture and a harmonious structure. Well-integrated tannins accompany a dry and persistent sip, ideal for ageing over time.
Where it comes from
This wine originates from the picturesque landscapes of Valpolicella and is produced by Casalforte. In the glass, it reveals a deep ruby red colour with bright garnet highlights. Its strong territorial identity makes it perfect for pairing with flavourful dishes. It pairs beautifully with braised red meats, game, mature cheeses and spiced dark chocolate.
How it is produced
Production is based on the appassimento technique: hand-picked grapes are left to rest in well-ventilated drying rooms for months to concentrate their aromas. After a slow fermentation, the wine matures in small oak barrels for between twelve and twenty-four months, then completes its ageing in glass. This maturation develops a complex bouquet with notes of black cherry, figs, tobacco and dark chocolate, ensuring excellent ageing potential.
History and Curiosities
The Casalforte Amarone della Valpolicella DOCG is produced in Veneto following the traditional appassimento method. The grapes, carefully hand-picked, rest for months in well-ventilated drying rooms to concentrate their aromas before the slow fermentation process. Multi-award-winning and sustainably produced by Cantine Riondo, this excellent red wine undergoes an elegant maturation in oak barriques for 12-24 months. This attention to detail gives it a dense and velvety structure and an excellent ageing potential of 10-15 years.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
The 6,000 hectares of vineyards of the Collis Group cover the main production zones of the region between the Provinces of Verona, Vicena and Padua: Prosecco, Soave, Valpolicella, Ripasso, Amarone, Pinot Grigio, Chardonnay, Garganega and Corvina being the most renowned appellations and grape arieties among local and international consumers. Read more
| Name | Casalforte Amarone della Valpolicella 2021 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Riondo |
| Story | History and Curiosities The Casalforte Amarone della Valpolicella DOCG is produced in Veneto following the traditional appassimento method. The grapes, carefully hand-picked, rest for months in well-ventilated drying rooms to concentrate their aromas before the slow fermentation process. Multi-award-winning and sustainably produced by Cantine Riondo, this excellent red wine undergoes an elegant maturation in oak barriques for 12-24 months. This attention to detail gives it a dense and velvety structure and an excellent ageing potential of 10 5 years. |
| Origin | Valpolicella (Veneto), Italy |
| Production technique | Traditional appassimento method (grapes picked by hand and left to dry for several months in ventilated drying rooms, then soft pressing and slow fermentation) |
| Wine making | Traditional appassimento method: grapes are hand-picked and left to dry for several months in well-ventilated drying rooms, followed by gentle pressing and slow fermentation; aged in small oak barrels (barriques) for about 12–24 months, then rested in bottle. |
| Aging | Aged in small oak barrels (barriques) for approximately 12-24 months, followed by resting in the bottle. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |