Clementi
Amarone della Valpolicella Classico 2016
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 30% Rondinella, 5% Molinara, Corvina, Corvinone |
| Aging | Aged in oak casks for approximately 36 months and subsequently in second-fill barriques; bottled after 4-5 years. |
- Designation: Amarone della Valpolicella Classico DOCG, 2016 vintage, 0.75 L
- Grape varieties: Corvina and Corvinone 55%, Rondinella 30%, Molinara 10%, Oseleta 5%
- Production: drying on racks until February, fermentation in steel tanks, unfiltered
- Aromatic profile: ripe red and black fruit, plum, morello cherry, dried fruit, sweet spices
- Serving: decant for 3 hours, serve at 15-18°C in balloon glasses, alcohol 16.5%
Description
What type of wine it is
Clementi's Amarone della Valpolicella Classico is a still red wine from Veneto with a deep and structured aromatic profile. This intense meditation wine is born from a blend of Corvina, Corvinone, Rondinella, Molinara and Oseleta. In the glass, it presents an intense ruby red colour, revealing a bouquet of ripe red and black fruit, plum jam, morello cherry, dried fruit and sweet spices such as cinnamon and nutmeg. Thanks to steel fermentation and ageing in barriques, it offers a high extractive richness and an enveloping finish, ideal for those who appreciate a long evolution over time.
Where it comes from
The grapes come from the Masua hill in Marano di Valpolicella, in the heart of the Classico zone. The Veronese pergola vineyards are situated between 350 and 400 metres above sea level, enjoying excellent western exposure. The vines take root in clayey and limestone soils, naturally capable of resisting drought. The terroir and hill ventilation ensure perfect ripening of the bunches, giving the wine a strong aromatic concentration balanced by a defined acidic texture, essential for supporting the long drying period.
How it is produced
Production begins at the end of September with a rigorous manual harvest, selecting bunches that then rest for a slow drying on racks until February. This essential practice concentrates the aromas and phenolic compounds before vinification. Fermentation takes place in temperature-controlled steel tanks, accompanied by constant daily pump-overs and délestage. This unfiltered wine maintains all its structural richness unaltered. Ageing continues for a long time inside oak barrels and subsequently in second-passage barriques, completing a meticulous refinement for four or five years.
History and Interesting Facts
The 2016 vintage from Clementi is born from the dedication of an independent winemaker on the clay and limestone soils of the Masua hill. The grapes, meticulously hand-harvested at the end of September, rest for a slow drying process on racks until February. This artisanal production concentrates the aromas, giving life to a majestic D.O.C.G. meditation wine, which has not undergone any filtration. The prolonged ageing in oak barrels provides an enveloping smoothness and perfects the complex structure of this noble Veronese red.
Tasting notes
Perfume
Color
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
3 hours
Since 1640, some districts and some localities have been found, referred to in ancient documents, as follows such as the Pozze, Perlè, Laghi, Perlar, Masua, Le Quare, Paverno, Case soto al bosco, and of course Gnirega.
The manor house, located at 300 mt. altitude (it is mentioned in 1652 - owner was Bernardino Gherardini), was then built in the early 1600s and then expanded into its current form - twenty rooms, a large barn and a cellar - presumably in the mid-nineteenth century, as evidenced by the contours of tuff doors and windows, and some nineteenth-century frescoes inside the house.
The house in Gnirega is always open to children, relatives, guests and friends who find a warm welcome and "bread, salami and wine".
In the small basement cellar at the back of the house has always produced wine in small quantities, but in large barrels of carved wood. And it is in this cellar that Pietro Clementi, lawyer, practiced to produce wine from 1970 to 2004. Read more
| Name | Clementi Amarone della Valpolicella Classico 2016 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 30% Rondinella, 5% Molinara, Corvina, Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Clementi |
| Story | History and Interesting Facts The 2016 vintage from Clementi is born from the dedication of an independent winemaker on the clay and limestone soils of the Masua hill. The grapes, meticulously hand-harvested at the end of September, rest for a slow drying process on racks until February. This artisanal production concentrates the aromas, giving life to a majestic D.O.C.G. meditation wine, which has not undergone any filtration. The prolonged ageing in oak barrels provides an enveloping smoothness and perfects the complex structure of this noble Veronese red. |
| Origin | Marano di Valpolicella (Verona) |
| Soil composition | Clay and limestone (drought-resistant) |
| Harvest | Late September |
| Fermentation | About a week |
| Production technique | Drying on racks until February; fermentation in temperature-controlled stainless steel tanks; unfiltered wine |
| Wine making | Grapes selected and hand-harvested at the end of September; dried on racks until February; fermentation in temperature-controlled stainless steel tanks for approximately one week with pump-overs twice a day and a délestage halfway through fermentation; unfiltered wine with 5-6 rackings; aged in oak casks for about 36 months and subsequently in second-fill barriques; bottled after 4-5 years. |
| Aging | Aged in oak casks for approximately 36 months and subsequently in second-fill barriques; bottled after 4-5 years. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 0.6 gr/L |
| Dry extract | 36.0 gr/L |
| Allergens | Contains sulphites |