2006 Amarone Classico "Vigneti di Negrar"

Producer

Cantina di Negrar

History | Winemaking

Tha Cantina di Negars always played an important role in the history of the Valpolicella (the first bottle of Amarone ever bottled was produced here in 1934), and the tradition continues through the impressive range of classic wines
they produce.

The Cantina di Negrar selction offers wines of outstanding quality at very reasonable prices, with a fresh Soave and vibrant Valpolicella. The Amarone “Vigneti di Negrar”, aged in 50hl Slavonian oak casks, shows aromas of macerated cherries, spices and a palate that combines sweetness and a tannic-acidic grip: a traditional-style Amarone and indeed excellent value for money.

Bottle: 750 ml

Style: dry red wine

Grape varieties: Corvina Veronese 70%, Corvinone 15%, Rondinella 15%

Location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils.

Vineyard: Double pergoletta, pruned to 18 buds per vine.
Average age of vines: 15 to 25 years.
Planting density: 3,300 vines per hectare.
Permanent grass sward between vines.

Yield per hectare: 33 hectolitres

Harvest: By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour.

Vinification: Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks. A further 6 months ageing in bottle before release.

Stabilization: Natural clarification and no fining or filtration.

Analysis: Actual alcohol15%;Residual reducing sugars8,00 g/l; Total acidity5.90 g/l; Total dry extract31.50 g/l; pH 3.58.

Cellaring: It can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark.

Colour: intense garnet red.

Bouquet: strong and persistent, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas.

Flavour: full-bodied and rich, backed by structured, yet velvety tannins.

How to serve: Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance.

Food matching: Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.


Bottle: 750ml
Case - 6 Bottles

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