The terraced vines face southwest on steep slopes, well above the frequent “nebbia” (fog) below.
“Caloetto” is the highest point of Le Ragose vineyards.
The terraced vines face southwest on steep slopes, well above the frequent “nebbia” (fog) below.
“Caloetto” is the highest point of Le Ragose vineyards.
Wine | Dry Red |
Grapes | 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other varieties authorized |
Harvest | For Amarone, only the ripest grapes are picked in late September/October, then dried in warehouse in flat wood or plastic crates holding 7 kilos until December/January ("Appassimento" method). |
Vinification | In red after destemming. Fermentation of the raisined, non-botrytis affected grapes is done, with natural-low temperature, in stainless steel tanks with indigenous yeasts and can last 20-30 days. Aged 30 days in stainless, 7/8 years in french oak tonneaux for 5 Hl. |
Alcohol | 16° |
Tasting Notes | Intense wine, with concentrated black cherry confettura (jam) fruit. Dense and super ripe, yet still well-mannered and harmonious, the Amarone finishes rich and dry with firm tannins allowing lengthy bottle development. |
Food Match | Roasts, red meat, duck, chocolate, cheese (soft) |
Servinh Temperature | 18°C (64°F) - 20°C (68°F) |
Exposure | Southwest |
Soil | Red and brown clays, and Eocene limestone |
Average Production | 3000 bottles |
Acidity | 6.0 - 6.5 grams/liter |