Zeni - Amarone - Della Valpolicella Classico - 2023
Zeni - Amarone - Della Valpolicella Classico - 2023
Producer
Country
Italy
Region
Veneto
Appellation
Amarone della Valpolicella DOCG Classico
UPC
0 15643 24534 3
0 15643 25745 2
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82077-23
82077C-23/12PK
Harvest
Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine.
Vinification
Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine. Raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration. The wine is aged in 25 hl. old oak casks for 2-4 years
Technical Data
Vineyard location: Valpolicella C lassica zone (hilly band to the north of Verona).
Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina, Rondinella, Molinara
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.
Harvest
Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine.
Vinification
Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine. Raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration. The wine is aged in 25 hl. old oak casks for 2-4 years
Technical Data
Vineyard location: Valpolicella C lassica zone (hilly band to the north of Verona).
Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina, Rondinella, Molinara
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.