Magnum Amarone Della Valpolicella Docg Riserva “Plenum”




Corvina, Corvinone, Rondinella, Oseleta and Croatina

Depending on the vintage, vinification begins sometime between January and the end of February, using roller crushers. Fermentation takes place in small vats (with a maximum capacity of 3000 litres); the temperature, raised initially to 10°C, stabilizes at 15°C till the end of the process. Maceration lasts for over 40 days, with the must being pumped over the skins twice a week.
After two rackings (around May/June), part of the clear wine (20%) is transferred into new small oak barrels, and the rest into 2000-litre casks, where it ages for a number of years.
After bottling, the wine matures for at least 12 months in the bottle.

Excellent with hearty meat and game dishes, as well as very mature and strongly-flavoured cheeses. A wine to be sipped slowly in convivial company and a foil for sparkling after-dinner conversation — it will be a pleasant surprise!