"La Parte" Amarone D.O.C.G. della Valpolicella

Monte La Parte
Where everything comes to life

Production | 6.000 bottles.

Tipology | Dry red wine for ageing.

Grapes | Corvina, Corvinone, Rondinella, Oseleta, Molinara and Croatina, only property grapes, hand selected in Cru Monte La Parte.

Harvest | Manual, in late September.

Soil | Calcareus, tufaceus, meager and rich in skeleton.

Vinification | A rigorous selection identifies the best bunches that will be stored in “fruttaio” (Drying room). The drying process is natural, with no air conditioning, it lasts longer than 3 months and results a weight loss up to 35%. Alcoholic fermentation runs for more than a month in stainless steel tanks at controlled temperature (20°C), it’s slow and complicated. A delicate delestage allows the maximum extraction of polyphenols from the skin and seeds.

Aging | The wine ages in 30 hl french oak barrels for at least 5 years. After that, wine moves to stainless steel tanks for few extra month before bottling. 
It spends at least 1 year in bottle before the sale. 
The total time of winemaking for Amarone is 6 years minimum.

Food pairings | Wine of  great structure, it perfectly matches refined red meat and game. Excellent with salame, aged Grana Padano DOP or Monte Veronese Stravecchio cheese. Meditation wine.