Amarone della Valpolicella DOC – 2003
- Appellation: Amarone Valpolicella DOC
- Cultivation: Sustainable
- Size: 26 hectares (64.22 acres)
- Vine Age: Minimum of 10 years, and up to 20 currently
- Clones: 41 b
- Soil: Alluvial on valley fl oor, limestone on the hill
- Elevation: 350 meters (1,148 feet)
- Exposure: South, southwest
- Density: 12,800 vines/hectare (5,182 vines/acre)
- Training: Guyot
- Harvest Date(s): September 20 - October 30
From September 20 to October 25, the finest bunches of grapes are selected, after which a meticulous
manual control is carried out to eliminate all grapes that do not meet the standards required. The
selected grapes are then placed in a plastic plateaux and are then left to rest for three months in large
open rooms, where an innovative ventilation system helps maintain an elevated and thorough air fl ow.
- Fermentation: Fermentation takes place in steel tanks at a controlled temperature of around 28°C, which are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the fi nal maceration which takes two days.
- Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 36 months, followed by 24 months in bottles.
- Varietal Composition: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
- Alcohol: 17%
- TA: 8.4 g/L
- p H: 3.77
- RS: 11.5 g/L