Flavio, Federico, and Vanio Tezza
Amarone della Valpolicella DOCG Valpantena
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals.
PRODUCTION PER VINE. 2 Kg.
HARVEST PERIOD. September and October, with selection of the best grapes.
DRYING. On plateaux until December, in drying lofts at 18°C and 70% humidity.
22% Gravel, 22% Sand, 66% Loam, 12% Clay, Total limestone 36%, Active limestone 10%.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 30 days at 18°C. Daily racking and délestage.
36 months in barriques and 6 months in bottle
Delaware, National, New Jersey, New York, and Pennsylvania
Deep ruby red color, aromas of cherry jam, vanilla, liquorice, tobacco. Warm, soft flavor, intense tannins.