Grape varieties: Corvina 65%, Rondinella 25%, Molinara 10% Vineyard area: The grapes were grown in the estate’s own vineyards in Valpolicella. The average density of these vineyards is between 3000 and 5000 vines/ha and are guyot trained. The vines are planted on poor soils with a high rock content. Yield: 55hl/ha. Training system: pergola and guyot Harvest Date: Mid september – hand harvest Vinification: The blend for this wine is based on Corvinone and Corvina with small portions of Rondinella and Molinara. After the grapes were destalked and crushed they were led into temperature controlled stainless steel. After the alcoholic fermentation was completed the young wine was run over the pomace of the Amarone for a relatively short maceration period of three days. During this phase a slight refermentation occurs and the wine takes on more viscosity and extract, which results in a denser mouthfeel in the final wine. Elevage: After two weeks of maceration with the Amarone pomace the wine was racked off into stainless steel for a natural stabilisation and malolactic fermentation. This was followed by 12 months of ageing in used Tonneaux and Barrique and minimum 6 months in bottle.
Alcohol content:13,50% Total acidity: 5,40 g/l Sugars: 0,60 g/l
TASTING NOTES Medium ruby red. Notes of cherry, violet with a touch of spice. Minerally and savoury palate with lively and succulent red fruit. Long fruit driven, fresh finish without any heaviness.
FOOD MATCHES Arusnatico goes well with semi hard cheeses and meat.
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