Wines

Amarone della Valpolicella Classico Moropio docg 2020

This wine is made mainly from Corvina, Corvinone and Rondinella grapes together with a small percentage of Molinara grapes. They are harvested exclusively by hand between the end of September and mid- October from the vineyard “Moròpio” in the Valpolicella Classica town of Marano di Valpolicella which is situated at 350 metres above sea level. Every year we produce 8000/9000 bottles of this Amarone which are sold using Burgundy bottles of 750 ml, sealed with a natural cork. Amarone “Moròpio” is a ruby red colour with garnet reflections. There is an intense bouquet of dried flowers, black cherry jam and sour cherry. Hints of sweet spices, boero chocolate, wild flower honey, vine bark and green olives are detectable. It has a typical Marano taste- tart and elegant, dry and a little sweet, warm and smooth with a velvety, smooth tannin palate. The suggested serving temperature is 18/20° C and it goes well with game, stewed or braised red meat, grilled meats, mature and slightly piquant cheese. Try it with a donkey stew, too.

Technical Specifications
Grape:	Corvina, Corvinone and Rondinella, a small percentage of Molinara grapes.
Origin of vineyards	• toponymy: “Moròpio”. • location: Valpolicella Classica, town of Marano di Valpolicella. • altitude: 350 metres above sea level. • area: 2.2 hectares. • exposure: south-east. • soil type: clay and tuffaceous. • vine growing method: double Veronese pergola. • date of vine planting: 1970. • cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth.
Grape harvest	• period: from the end of September to mid-October. • method: the best bunches are exclusively hand-picked and placed in wooden crates, then withered, making up 40/50% of the vineyard’s production.
Production	• withering: 90/120 days, meaning a loss of 30/40% in weight. • winemaking method: between the end of December and the end of January grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/10days, followed by a 20- day fermentation in steel containers with automatically controlled temperature and indigenous yeasts. 1/2 rimontage are carried out. • aging: the wine is aged in oak, cherry, chestnut and a small part of which in mulberry wood barrels for 24 months then in bottles for 6/12 months.
Technical data	• annual production: 8000/9000 bottles. • bottle: 750 ml Burgundy bottle. • cork: natural cork.
Organoleptic notes	• colour: ruby red with garnet reflections. • bouquet: dried flowers, black cherry jam and sour cherry. Hints of sweet spices, boero chocolate, wild flower honey, vine bark and green olives are detectable. • flavour: It has a typical Marano taste-tart and elegant, dry and a little sweet, warm and smooth with a velvety, smooth tannin palate.
Serving suggestions	• serve at: 18/20° C. • ideal with: game and braised, stewed or salmi red meats, grilled meat, slightly piquant mature cheese. Must be tried with donkey stew.

Amarone della Valpolicella Classico Docg Moropio 2013

Antolini

Since the beginning the Antolini brothers have always chosen to respect the environment using special guidelines using the minimum amount of anti parasitical products. With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors”.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.