Tenuta Sant' Antonio Amarone Della Valpolicella Selezione Antonio Castagnedi

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On request
SKU
WRW4386EA
฿2,520.00
Country Italy
bottle size 750 ml
Wine Type Red Wine
Wine Region Veneto
Grape Variety Corvina
vintage 2015 [**VINTAGE MAY CHANGE]
Alcohol 15%
characteristics
Body
Medium Medium Medium
Acidity
High High High
Tannin
High High High
2015 [**VINTAGE MAY CHANGE]
Product Description
This Amarone is produced with grapes from the towns of Mezzane di Sotto (Monti Garbi district, the historic area of Valpolicella Classico production). Amarone is a very old technic specific to the region, where the grapes, after harvest, are laid-down to rest on drying racks until mid-January and the ageing in large oak barrels and barriques. This help the tannins to concentrate, and produces full-body, silky wines, with great ageing potential. The wine is then aged for over 2 years in oak barrique. lovely dark chocolate, and ripe dark fruits in, with layers of polished tannins and a refined, fruity, minerally finish. It offers Ripe red fruit, black licorice, and spicy fragrances of liquorice, black pepper and a hint of chocolate. This full-bodied Amarone is well-balanced, with round tannins, warming softness, full-flavored, with layers of polished tannins and a refined, fruity, minerally finish.
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Profile

Grape Blended

Corvina and Corvinone 70% - Rondinella 20% - Croatina 5% - Oseleta 5%

Palate

Well balanced, with fat tannins, soft, warm, savoury, elegant, fine and fresh.

Colour

Ruby red

Aroma

Ripe red fruit, spicy aromas of liquorice, black pepper and hints of chocolate.

Palate

Well balanced, with fat tannins, soft, warm, savoury, elegant, fine and fresh.
Wine Pairing
:Beef
:Lamb
:Barbecue
:Hard Cheese
Product details

A family tradition, a wine that tells a story. Antonio Castagnedi loves his family and the good wine of his land. This is dedicated to him and to his love.

Vinification

In steel at a controlled temperature. Harvest: double hand selection in trays. Pressing: soft with pneumopress in December. Raisining: 3 months. Fermentation: at a controlled temperature with selected yeasts for 25 days in steel. Malolactic fermentation: natural in 500 litre barrels. Bâtonnage: once a week for the first year.

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