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Venturini Massimino Campomasua Amarone della Valpolicella Classico 2001


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A.G. Ferrari
"One of the biggest of Italian reds, beloved for its sheer power. Amarone's allure centers as much around its unique production process as for the round, powerful wines that result. To produce this unique wine, the Corvina, Rondinella and Molinara grape varietals are picked and then dried on straw mats. a process which concentrates remaining sugars and flavors. This Amarone is not only warm and rich, but refined and complex, with notes of hazelnut, rose and cherry. Spicy oak contributes an elegant silky finish. One of Italy’s top red wines from an excellent vintage and producer."

Vinity Wine Company


Campomasua Amarone is the result of a selection process froma particularly suitable vineyard with ideal exposure and positioning, wich make it one of the most interesting wines in our range. It is only produced in exceptional vintages; obtained from an accurate scrupulous selection of grapes from the vineyards, a 5-month raisining process and ageing for 2 years in barrels and another year in the bottle. It is yhe synthesis of style and creativity while respecting traditions at the same time. A wine with an intriguing colour, the nose expresses an intense, ethereal bouquet. The flavour has charismatic personality with velvety tannins and a long echo of enveloping softness. Recommended with game, grilled meat, braised meat and mature cheeses. Also enjoyable outside mealtimes in moments of meditation. Serve at 18-20°C, in wide-rimmed glasses, to enjoy its melodious nature.

Region: Veneto
Grape varieties: Corvina Veronese 70% Rondinella 20-25% Molinara 5-10%
Vintage: 2000

PRODUCTION AREA AND CHARACTERISTICS OF GRAPE VARIETIES:Situated in the hilly area of Valpolicella Classica: Monte Masua.
Height above sea level: around 250 metres. Exposure: mainly South-West. Type of soil: very light limestone rich in fossils.

PLANTING AND DENSITY IN THE FIELD: Pergola Trentina (Trento trellis) about 3.000 vines per hectare. Average of vines: 30 years old. Number of buds per vine: 20.

VINTAGE YIELD PER HECTARE: 90 hundred kilograms.


TIME AND METHOD OF VINTAGE: Third week of September, manual picking and sorting.

PRODUCTION TECHNIQUE: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until February. During this time, they lose about 40% of their weight.

VINIFICATION: In the end February. Pressing: traditional, keeping the grapes in bunches. Fermentation temperature between 10/20°C.
Duration of maceration 45 days. Daily remontage. Transfer to oak barrels immediately after drawing wine from vats. Maturing in oak barrels
and tonneaux for 24 months. Maturing in bottles for about 12 months."

Posted by drxeno on December 6th, 2007 at 11:26pm | report comment

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