Azienda Agricola Boscaini Carlo – Amarone of Valpolicella D.O.C.G. Classic Reserve – Red Wines – Avvenice

Azienda Agricola Boscaini Carlo – In the heart of Valpolicella Classic – Since 1948 We Produce High Quality Wine

Our winery covers an area of 14 hectares over looking the famous village of St. Giorgio Ingannapoltron, known around the world for its marvelous ancient church, cloister, and archeological excavation. In the beginning, the late Carlo Boscaini (who lived to the venerable age of 102 drinking wine in modest quantity but high quality) produced wine with great passion, his son Arturo Ernesto supporting him.

Azienda Agricola Boscaini Carlo – Amarone of Valpolicella D.O.C.G. Classic Reserve – Red Wines

Here we recall all the teachings received from grandfather Carlo and dad Ernesto. In the vintages where the result satisfies us, we keep this wine produced with the grapes of the old company vineyards in large oak barrels. The grapes do not come from a specific vineyard. The “new” Amarone of the Boscaini brothers would like to return to a way that was once used. Of course, the quality of the grapes and the drying techniques of today give greater sugar richness in the grapes. And this will give more alcohol in the wine. The grapes grown are the classic corvina, corvinone and rondinella. One cannot expect a body, an exaggerated robustness. The style of this wine is reminiscent of old versions of Amarone. Rank wine, which opens harmony and pleasure in the glass. Characteristic scent of sour coiliegia. Velvety, enveloping and harmonious taste. It goes well with commitment dishes, such as roast meats, game and braised meats. It should be served at room temperature, better if placed in a jug and decanted a few hours before.

Technical Data Sheet

Grapes

Corvina 40%, Corvinone 40% Rondinella 20%

Office

Drying in fruit boxes in boxes for 90-120 days

Source

Sorting of the grapes of our best hillside vineyards

Type of Vines Breeding

Guyot 4000 plants / hectare

Age of Vines

25-30 years

Winemaking techniques

Fermentation 20 – 40 days with three daily pumping over and two delastages. Use of the cascade system to break the “cap” of the marc.

Barrel Maturation Time

Months 40-48

Types of Refining Barrels

From 2000 to 5000 liters of oak

Bottle Refinement

Minimum 6 months

Analytical Data

Alcohol content 16.5% vol., total acidity 5.2 g / l, net extract 34 g / l

Tips

Store the bottle in the dark no more than 20 ° C

Bottle

Burgundy brown high heavy 0.75 l