Amarone della Valpolicella Albasini - Corvina, Rondinella

Klassieke blend van de vier druivenrassen uit de top cru's van Jago, Costa del Buso en Figari | selectie van de drie beste vaten uit elke cru | gemaakt enkel in de beste jaren | terroir van maritiem sediment en kalk | ingedroogd voor drie tot vier maanden | vergist op een lage tempratuur voor vier tot vijf weken in staaltank | rijping eerst voor 12 maanden op barrique en dan vervolgens voor drie tot vier jaar op botti | zeer intens rijp fruit | zoete kersen | pruimen | specerijen | drop | diepe zuren

The Amarone “Albasini” is the most representative wine of our winery.

It is our idea of Amarone: a wine that stands out for its traditional and austere style. Fineness and elegance are its strength and its identity.

Since the vintage 2010, we have dedicated it to our ancestors, the Albasini, who built the cottage of Figari and began to cultivate the surrounding fi elds, now planted with vines.

Figari is today one of the three cru vineyards of our winery and a natural terrace on the Valpolicella Classica, overlooking the valley of Marano di Valpolicella.

Varieties

Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.

Geographical location

Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 230 and 275 m above sea level.

Exposure: west.

Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting system: Guyot, from 4,000 to 4,500 vines per hectare.

Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.

Harvest

Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

Drying

3-4 months during which the grapes lose about 30% of their original weight.

Vinification

The berries are gently destemmed and crushed.

Fermentation: in steel tanks.

Fermentation temperature: 10-18 °C.

Length of maceration: 4 weeks, with daily remontage.

Malolactic fermentation: spring.

Ageing

in steel tanks: until April.

in wood: 12 months in 500 litre French oak tonneaux and 4 years in 2000-2500 litre Slavonian oak casks.

in bottle: 12 months.