2013 Technical Specifications
Alcohol 16.0%
Grape Varieties 80% Corvina; 10% Rondinella; the remaining 10% is stated jointly as Oseleta and Croatina, without individual shares
Classification Amarone Classico della Valpolicella DOC
Region Amarone della Valpolicella
Soil Predominantly chalky and calcareous, With marl
Orientation South-East
Harvest Dates First week of October
Sites Oldest vines in the highest and best-exposed portion of the Tenuta Costalunga vineyard, Sant’Ambrogio di Valpolicella
Vine Age 30
Oak Types Slavonian oak
Barrel Size 30
Contains Added Sulfites Yes
Serving Temperature 18°C · 64°F
Production Volume 2,500 bottles
Bottles2,500
Production Details Guyot-trained vines carried 6–7 buds per plant; the grape yield was 80 quintals/ha and the site lay at 300–350 m. Grapes were manually harvested and sorted into 5 kg crates, dried for approximately four months in dry, ventilated fruttai, and crushed in January. Slow fermentation on the skins lasted 15–20 days, followed by 10 years in one 30 hL Slavonian-oak cask.
Tasting Notes Deep ruby tending toward garnet; morello cherry, blackberry and fruit preserved in spirit, with balsamic and spicy nuances; structured yet dynamic, with silky tannins, freshness and strong aging potential
Food Pairing Roast game, grilled red meat and mature cheeses; also suitable as a meditation wine
Vintages
2008 Technical Specifications
Alcohol 16.0%
Residual Sugar 2.4 g/L
pH 3.53
Total Acidity 6.4 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties 80% Corvina; 10% Rondinella; the remaining 10% is stated jointly as Oseleta and Croatina, without individual shares
Classification Amarone Classico della Valpolicella DOC
Region Amarone della Valpolicella
Soil Predominantly chalky and calcareous, With marl
Orientation South-East
Harvest Dates First week of October
Sites Oldest vines in the highest and best-exposed portion of the Tenuta Costalunga vineyard, Sant’Ambrogio di Valpolicella
Vine Age 20
Fermentation Vessels Wooden tank
Oak Types Slavonian oak
Barrel Size 30
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Serving Temperature 18°C · 64°F
Production Details Guyot-trained vines carried 6–7 buds per plant; the grape yield was 80 quintals/ha and the site lay at 300–350 m. Grapes were manually harvested and sorted into 5 kg crates, dried for approximately four months in dry, ventilated fruttai, and crushed in January. Slow fermentation on the skins lasted 15–20 days. Winebow additionally specifies regular pump-overs with gentle cap management. The wine matured for 10 years in one 30 hL Slavonian-oak cask. Winebow’s rendered record lists total SO2 as 73 but does not display its unit.
Tasting Notes Deep ruby tending toward garnet; intense and fruity, with cherry, morello cherry, small berries, dried fruit, figs and dates, plus tobacco, spice and toasted notes; warm, full-bodied, harmonious and persistent, with refined tannins
Food Pairing Roast game, grilled red meat or steak, and mature cheeses; also suitable as a meditation wine
Producer Information
Website
Address
Via San Benedetto 8, 37019 Peschiera del Garda (VR), Italy
Phone
+39 045 755 0300
Email
Owner
Zenato Family