Amarone della Valpolicella Classico Tre Terre 2013 - Quintarelli Giuseppe

Amarone Tre Terre, Quintarelli's latest masterpiece

Amarone Tre Terre comes from Croatina, Nebbiolo, Rondinella, Sangiovese, Cabernet Sauvignon, Corvina Veronese grapes, vines that grow in Negrar, in the heart of Valpolicella Classica, where the vineyards rest on hilly volcanic and calcareous soils.

After a manual harvest of the grapes and alcoholic fermentation, the refinement takes place in Slovenian oak barrels for 8 years.

Red cherries and aromatic herbs stand out, accompanied by a particular minerality.

It is a bottle for the most important occasions, which can also excellently accompany dishes with strong flavours.

To appreciate its style even more, a serving temperature of around 14°-16°C is recommended.

DATA SHEET

GRAPE VARIETY: Croatina, Nebbiolo, Rondinella, Sangiovese, Cabernet Sauvignon, Corvina Veronese

COLOR: rather deep garnet red

ON THE NOSE: intense aroma, red cherries and aromatic herbs

IN THE MOUTH: powerful, warm, harmonious, long-lasting, spicy, goudron. The grapes, carefully selected at the time of harvest, are brought to the fruit cellar and immediately placed to rest in wooden boxes and on racks.

VINIFICATION: It is important to adequately arrange the resting grapes so that drying can take place in the best possible way and in a completely natural way. The first signs of noble rot appear at the end of November - beginning of December and develop more in the month of January. Towards the end of January the grapes are pressed and after about 20 days of maceration, alcoholic fermentation begins with indigenous yeasts. Fermentation occurs very slowly and lasts approximately 45 days. After which it is drawn off and the future Amarone is placed in medium-small Slavonian oak barrels, where it matures for seven years. During this period other alcoholic fermentations take place which allow a dry wine of extraordinary structure and complexity to be obtained.

SERVING TEMPERATURE: 14°-16°C.