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Amarone della Valpolicella Classico - Paolo Cottini

Amarone della Valpolicella Classico - Paolo Cottini

Regular price €38,00 EUR
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Paolo Cottini's Amarone della Valpolicella Classico DOCG is the crowning achievement of a coherent artisan range that respects its territory - the same winery behind the fresh Valpolicella Classico and bestselling Ripasso, which with this Amarone proves that it can express the full potential of the Classico area even in Valpolicella's quintessential dried-grape wine.

Paolo Cottini produces his Amarone Classico with the same artisanal approach that distinguishes the entire range: no compromise on grape quality, respect for the traditional timing of drying and ageing, and rejection of modern styles that favour extreme concentration or oaky notes from new barriques. The aim is an Amarone that tells the story of the Veronese area with honesty and depth, without stylistic embellishments.

The Corvina, Corvinone and Rondinella grapes selected from the estate vineyards in the Classico area are dried in a traditional drying room for over 90 days, losing more than 35% of their weight. Fermentation is slow and patient, while ageing takes place exclusively in Slavonian oak barriques.

On the nose, it is classic and enveloping: black cherry jam, sour cherry, blackberry, cocoa, pipe tobacco, dried violet, sweet spices and a balsamic hint of Veronese aromatic herbs. On the palate, it is structured and warm, with tannins already beautifully polished by ageing, a harmonious glyceric sweetness that balances the alcoholic power, an acidic freshness that ensures verticality and longevity, and a long, persistent finish with notes of concentrated black fruit, spices and cocoa. An authentic Amarone Classico, from a producer who has known the area for generations and has no need to impress with special effects.

Produttore

Paolo Cottini

Categoria

Vini Rossi

Tipologia

Amarone

Denominazione

DOCG

Regione

Veneto

Annata

2019

Vitigno

Corvina 35%, Corvinone 35%,Rondinella 25%.e Molinara 5%

Appassimento Uve

3 mesi

Vinificazione

L'uva viene raccolta esclusivamente a mano durante la seconda e terza decade di settembre e messa a riposo in fruttaio su graticci e plateaux, a condizioni di temperatura e umidità controllate, per un periodo di circa 110 giorni. Dopo la diraspatura e la pigiatura segue una lenta fermentazione a temperatura controllata della durata di circa 35 giorni con rimontaggi e follature automatiche giornaliere in vinificatori di acciaio inox.

Invecchiamento

30 mesi in barrique

Affinamento in bottiglia

12 mesi

Alcol

15.5%

Formato

75 cl

Temperatura di servizio

18-20°C

Abbinamenti

Carni bollite anche con salsa, stracotti, brasati e in genere tutta la cacciagione a pelo e a piuma. Ottimo con formaggi invecchiati o erborinati.

Bottiglie prodotte

2.000

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