Tano - Amarone della Valpolicella 2017
Cà dei Conti - Veneto
Tano DOCG è un Amarone della Valpolicella che si ottiene da uve passite provenienti da terreni calcarei, ricchi di scheletro delle colline veronesi a Tregnago, in località Cà Dei Conti. Questo Amarone biologico incarna ricchezza ed eleganza. Con una sfumatura rubino-viola e un bouquet intenso di ciliegia, fragola, frutta secca, vaniglia, cacao e spezie, delizia i sensi. Ottenuto da uve appassite coltivate nei suoli ricchi di calcare delle colline veronesi, riflette una produzione meticolosa presso l'azienda agricola Cà Dei Conti, di proprietà della famiglia Rancan.
Quantità
Caratteristiche
GRAPES:
Corvina, Corvinone, Rondinella, Marzemino, Rebo
ALCOHOL CONTENT:
17°
TOTAL ACIDITY:
7.2g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. 100 – 120 days of drying in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in January/February with the destemmer-crusher machine and maceration keeping the peel of the grape for 15 days at 8°C temperature, fermentation for 25 – 30 days at 20° – 23° C with a soft and continuous movement of the peels. Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 4 years and then aged in bottle for 12 months.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
GRAPES:
Corvina, Corvinone, Rondinella, Marzemino, Rebo
ALCOHOL CONTENT:
17°
TOTAL ACIDITY:
7.2g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. 100 – 120 days of drying in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in January/February with the destemmer-crusher machine and maceration keeping the peel of the grape for 15 days at 8°C temperature, fermentation for 25 – 30 days at 20° – 23° C with a soft and continuous movement of the peels. Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 4 years and then aged in bottle for 12 months.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
Premi e riconoscimenti:
Top Hundred Milano 2017 Grand Prix Principauté de Monaco 2016
Prodotti correlati
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