Characteristics

Produced only in the best vintages, it is a hymn to the Amarone tradition. Dedicated to our ancestors, the Guglielmi, who first cultivated the vine in Jago, it is a return to origins. Aged in wood for ten years, in the cool darkness of the cellar, it is a wine that speaks for itself, infuses serenity and invites us to slow our everyday rush.

Varieties

Principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations.

Gegraphic Location

Jago (Negrar in Valpolicella) hilly area in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 240 and 252 m above sea level.

Exposure: east.

Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting System: Guyot, from 3700 to 4500 vines per hectare.

Harvest

Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

Yield: 30-35 hectolitres of wine per hectare.

Vinification

The berries are gently destemmed and crushed.

Fermentation temperature: 8 - 15 °C.

Length of maceration: 4 – 6 weeks, with daily remontage and delestage every 2 – 3 days

Malolactic fermentation: spring.

Ageing in steel tanks: 1 month.

Ageing in wood: 12 months in barrique and 7 years in Slavonian oak casks.

Ageing in bottle: 12 months.

Wine characteristics

Colour/Aroma/Taste: garnet red, with scents of preserved fruit, spices, sour cherry, cherry, raisins, and nuances of cocoa and tobacco.

Alcohol content: 15% Vol.

Available bottle size: 0,75 and 1,5 lt.

Food pairing

It can be drunk on its own or paired with semi-mature cheese, local if possible, or with nuts such as walnuts, almonds and hazelnuts, pumpkin seeds or dates. Also with partridge, pigeon, pheasant and woodcock, the royalty of wild fowl.

Serve at 18°C in large bowled glasses.