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[tab title=”Vineyard and Production”]

Appellation DOCG Amarone Della Valpolicella
Wine region Valpolicella (Veneto, Italy)
Vineyard name Randolari

Estate owned single vineyard in Castagnè (Mezzane di Sotto)

Soil composition Clay loam Rich in skeleton

Calcareous – clayey rich in organic substance

Medium grain

Excellent regulation of water stress: in the pre-harvest period it favors the accumulation of polyphenols and metabolites in grapes.

Training method Pergoletta Veronese
Elevation 1200 ft (350 mt)
Vines/acre: 1400 vines / acre (3500 vines/ha)
Harvest Time Late September – early October depending on the season
Vineyard practices Organic practice (bot certified)
Bottles produced of this wine 8000 / year


[tab title=”Winemaking and Aging”]

Pre-fermentation 5 days
Fermentation Selected yeasts used only in the second stage of fermentation. In stainless steel tanks at controlled temperature 75 F (25 C) for 25 days. Post fermentation for 30 days
Malolactic fermentation 100% spontaneous around April month
Aging In barrels for 40 months depending on the year.

In the bottle for 12 months

Not filtered

Corvina 80%, Rondinella 10%, Oseleta 10%
Grape selection and treatment Manual selection exclusively of the best bunches, well ripe and healthy. Sample check before drying and 100% post-flash inspection. No use of products, no mechanical operations, no sulfidation or other treatments on the bunches.

Natural drying in a controlled environment depending on the season, maintaining constant humidity and temperature from the harvest until mid / end of January for around 100 days.

[tab title=”Analytical Data”]

ALCOHOL 15.7 % vol
pH 3.45
ACIDITY 5.8 gr/l
SO2 (Total) libera 25 mg/l, totale 85 mg/l

[tab title=”Enjoyment]

Service Temperature 65 F (19 C)
Glassware Full-bodied red wine glass wide on the top
Best drinking period Now till 2022
Decanting Al least 1 hour
Pairing Second coursed with red meat and aged cheeses
Situation At the table and enjoying alone
Awards 92 points Decanter UK