Salvaterra
Amarone della Valpolicella Classico 2021
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 25% Rondinella, 10% Corvinone |
| Aging | Overall maturation of 36 months: 80% in wood (two-thirds in American and French barriques, half of which are second and third use; one-third in large casks) and 20% in steel. |
- Name and format: Amarone della Valpolicella Classico DOCG 2021, 0.75 litre bottle
- Native grape blend: Corvina 60%, Corvinone 10%, Rondinella 25%, other local varieties 5%
- Drying process in fruit loft: 3-4 months with a 30% weight loss to intensify the aromas
- Ageing for 36 months: 80% in wood between barriques and large casks, 20% in stainless steel
- Taste and serving: dry, notes of cherry and blackcurrant; decant for 2 hours and serve at 18°C
Description
What kind of wine it is
Amarone della Valpolicella Classico by SalvaTerra is a red wine of great structure. The result of a careful blend of native grapes such as Corvina, Corvinone and Rondinella, it expresses an intense and profound aromatic profile. On the palate, it is dry and powerful, supported by velvety tannins and a balanced freshness. The long ageing perfectly integrates hints of cherry, blackcurrant and dried fruit with enveloping toasted notes of cocoa, vanilla and tobacco. A full-bodied glass that offers a long and persistent finish, ideal for accompanying and enhancing game dishes and mature cheeses.
Where it comes from
This wine originates from the hills of the Valpolicella Classica, in particularly suitable areas located between Negrar and San Pietro in Cariano. The vineyards, cultivated using the Guyot system, benefit from excellent south-east exposure at around five hundred and fifty metres above sea level. The soil is strongly characterised by the marl of Pietra di Prun, covered by a surface layer rich in humus. This particular geological composition ensures the grapes have an extraordinary aromatic concentration, giving the wine a distinct territorial identity and remarkable depth of flavour.
How it is produced
The manual harvest is followed by a natural drying process in the fruit loft lasting three or four months, during which the bunches lose about a third of their weight to concentrate the aromas to the maximum. Between January and February, the destemmed grapes are gently pressed, starting a temperature-controlled fermentation lasting about thirty days. The wine then undergoes a slow maturation of thirty-six months, maturing partly in steel and mainly in large barrels and barriques of French and American oak. A patient wait that shapes an elegant, harmonious and complex sip.
History and Curiosities
This Amarone DOCG Classico from Tenute Salvaterra expresses the authentic essence of San Pietro in Cariano. The Corvina, Corvinone and Rondinella grapes undergo a slow natural drying process in the fruit loft, which concentrates their aromas. Grown on the marl soils of Pietra di Prun, the bunches provide a deep and elegant structure, revealing on the palate a harmonious and dry profile, enriched by intoxicating notes of cherry and blackcurrant.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
2 hours
- Start up year: 2016
- Oenologist: Beppe Caviola ed Enrico Nicolis
- Bottles produced: 2.000.000
- Hectares: 274
Tenute SalvaTerra was born in San Pietro in Cariano, in the heart of Valpolicella, when the passion of the Furia brothers met that of a group of entrepreneurs who believed in a great project based on territory, quality but especially teamwork. Everyone knows that their contribution will be decisive for the success of the others, so everyone gives their best every day.
Wine requires love, experience, skill, time and total dedication. In Tenute SalvaTerra everybody shares a vision of wine and work aimed at excellence, a virtuous circle that generates quality. SalvaTerra comprises 600 hectares of vineyards in some of the most appreciated terrains of Veneto, first of all the Valpolicella, and extends from Lake Garda to the Euganean Hills for the production of Pinot Grigio and Prosecco.
The winery is located in the heart of Valpolicella, in the magnificent Villa Giona, dating back to the sixteenth century, in San Pietro in Cariano. The SalvaTerra logo is characterised by three elements of this area: earth, stone and iron.
The earth, with marl below, allows a constant natural irrigation of our most prestigious vineyards. The Prun stone, with which the ancient Romans built the Verona Arena and which also identifies the Amarone Classico Riserva "Cave di Prun".
The iron that represents craftsmanship , the manual skills of the many artisans who, even today, process it. Iron is also the element that composes the Tenute SalvaTerra brand, born from the deep meaning of brand. This word, in fact, originates in Norway where, in the eighteenth century, "brander" meant branding cattle to identify the owner. Read more
| Name | Tenute Salvaterra Amarone della Valpolicella Classico 2021 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Grape varieties | 60% Corvina, 25% Rondinella, 10% Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Salvaterra |
| Story | History and Curiosities This Amarone DOCG Classico from Tenute Salvaterra expresses the authentic essence of San Pietro in Cariano. The Corvina, Corvinone and Rondinella grapes undergo a slow natural drying process in the fruit loft, which concentrates their aromas. Grown on the marl soils of Pietra di Prun, the bunches provide a deep and elegant structure, revealing on the palate a harmonious and dry profile, enriched by intoxicating notes of cherry and blackcurrant. |
| Origin | San Pietro in Cariano (VR) |
| Climate | Altitude: 550 m a.s.l.; south-east exposure |
| Soil composition | Typical marl of Pietra di Prun covered by a layer of soil rich in humus |
| Cultivation system | Guyot |
| Plants per hectare | 5400 |
| Harvest | Mid-October |
| Fermentation temperature | 18-21 °C |
| Fermentation | Approximately 30 days |
| Production technique | Natural drying in a drying room for 3-4 months |
| Wine making | Natural appassimento in a drying room for 3-4 months with a weight loss of about 30%; gentle pressing of the destemmed grapes between January and February; fermentation for about 30 days at 18-21 °C; maturation for 36 months (80% in wood between barriques and large casks, 20% in steel). |
| Aging | Overall maturation of 36 months: 80% in wood (two-thirds in American and French barriques, half of which are second and third use; one-third in large casks) and 20% in steel. |
| Residual sugar | 5.0 gr/L |
| Dry extract | 40.0 gr/L |
| Allergens | Contains sulphites |