Amandorlato 2012 Montecariano

AMANDORLATO 2012

CLASSIFICATION Veneto rosso passito Igt.
GEOGRAPHICAL LOCATION San Pietro in Cariano, foothill area.
TYPE Sweet dry red wine.
VARIETIES Corvina and Corvinone 70%, Rondinella 15%, Molinara, Pelara 15%.
VINIFICATION AND AGING Harvest: in September the bunches are picked by hand and selected
carefully.
Drying: the over-ripening of the grapes takes place in special drying rooms
temperature and humidity controlled for 16 weeks.
Fermentation: in February the grapes are destemmed and loaded whole to respect the integrity of the skin. It is fermented in special steel tanks
stainless steel with continuous and prolonged punching, oxygenating the must through
delastage for 70 days.
Maturation: 12 months in special 50 liter barrels. 48 months in barrel
large with batonnage technique.
Aging: production limited to 2000 0.50 liter bottles to be aged
minimum 12 months.
Amandorlato is the wine that best represents the delicate balance between the art of winemaking and that of drying. Its complete harmony is achieved at the precise moment in which the winemaker perceives that he has reached the meeting point between the typical sweet flavor of Valpolicella fruits and the strong taste of bitter almonds that dries the palate. It is warm and enveloping like the mild breeze that you breathe during the harvest and brings to mind emotions linked to a past that comes back to life.