Aldrighetti Amarone della Valpolicella Classico '16
Aldrighetti
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This small reality began in the XIII century as family farm holding for support the family needs with different cultivations: wheat, barley, cherry trees, olive trees, vines… from ‘30s the family started to produce wine for selling, so it began a wine estate. The vineyards are located up on the hills in the heart of Valpolicella Classica.The Aldrighetti family winery is founded in 1930 and is one of the most authentic wineries in Veneto. Located in Marano, the heart of Valpolicella, they only have 4 hectares of vineyards with Corvina, Corvinone and Rondinella grape varieties. They make only high-quality niche wines while respecting nature in the search of quality. In the cellar the considerate drying period and long-lasting aging in large barrels shows the passion and commitment to tradition and the high standards at the Aldrighetti winery.
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- Wine Country
- Italy
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- Grape varieties wine
- Corvina, Molinara, Rondinella
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- Wine-food combination
- This wine could go with grilled red meat, wildmeat and seasoned cheese. Particulary indicated as a wine medition.
About this wine
Description & facts
- Producer
- Aldrighetti
- Country of origin
- Italy
- Wine Region
- Valpolicella
- Classification
- DOCG
- Vintage
- 2015
- Grape varieties wine
- Corvina, Molinara, Rondinella
- % of grape varieties wine
- Corvina, Corvinone and Rondinella.
- Tasting note
- Purplish red wine with slight garnet nuances, the perfumes remind cherry marmelade, blackberry, vanilla and spices. Full body in the palate with warm feeling and hints of dry grapes.
- Wine-food combination
- This wine could go with grilled red meat, wildmeat and seasoned cheese. Particulary indicated as a wine medition.
- Vinification
- The harvest starts in September and it’s made by hand so the health condition of the bunches is controlled. The grapes are left in wood box for 90 days for let them dry. Before the fermentation the grapes do a period of maceration of 10 days. The fermentation strats in January, it is lead by indigenous yeasts very slowly: it takes 25-30 days to be competed. The pump-overs are done daily twice for all the duration of the fermentation. When the fermentation is over the wine is moved into big wood barrels for 48 months.
- Location Vineyard
- The vineyards are located 15 km north from Verona city; part of them are in Valgatara village at an altitude of 200m, the rest are located in Fumane village at an altitude of 500m
- Soil
- The soil of Valpolicella is heterogeneous but the most common profile is the calcareous – clayey soil. The profile of the soil presents skeleton, stones and rocks, which allow the soil to drain the water. This type of soil confers to the wines freshness and elegance, essential characteristics for important and longeval wines.
- Closure
- Cork
- Bottle size
- 750 ml
- Serving temperature
- 18°-20°c
