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Cà dei Conti - Veneto
Tano, an Organic Amarone red wine from Cà dei Conti winery, embodies richness and elegance. With a ruby-violet hue and an intense bouquet of cherry, strawberry, nuts, vanilla, cocoa, and spices, it delights the senses. Crafted from dried grapes cultivated in the limestone-rich soils of Veronese hills, it reflects meticulous production at Cà Dei Conti estate, owned by the Rancan family.
Quantity
Characteristics
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.
Awards and Recognitions:
Wine
Award
Institute
Tano - Amarone della Valpolicella 2013
Red Medal
The Wine Hunter Award 2023
Tano - Amarone della Valpolicella 2012
Top Hundred 2017
Tano - Amarone della Valpolicella 2012
Gran Prix 2016
Wine
Award
Institute
Tano - Amarone della Valpolicella 2013
Red Medal
The Wine Hunter Award 2023
Tano - Amarone della Valpolicella 2012
Top Hundred 2017
Tano - Amarone della Valpolicella 2012
Gran Prix 2016
