Amarone della Valpolicella Classico "AMARONE" DOCG La Giuva

La Giuva winery produces this sensational Amarone della Valpolicella by blending in a blend of grapes from the native vines of Corvina for 50% to which is added 20% of Corvinone 25% of Rondinella and 5% of Oseleta-Croatina. The origin of the grapes is in Veneto, within the limits of the Giuva estate. For the Vinification is expected a first phase of fermentation that takes place as per tradition the grapes, selected in the vineyard and dried in boxes, are vinified in December. After maceration at the natural and cold temperature of winter, they are heated to trigger the long fermentation, keeping the 24°C. The following automatic fulling cycle, of at least 20 days, guarantees the right compromise between maceration and extraction of everything the grapes can give. The fermentation then ends in new barriques, in which the wine remains at least 24 months. The aging of the wine develops in bottle and allows to complete the work.

Characteristics of this Amarone della Valpolicella Classico

The wine has a garnet red color. The aroma is broad and enveloping. The nose expresses a very complex and ethereal range of notes, austerity and finesse, with aromatic notes reminiscent of marasche, blueberries and chocolate with a remarkable persistence of ripe fruit. The taste is broad, enveloping with a clear tannin and with great aging capacity.

Recommended pairings tasting this famous red wine

It goes well with Tajarin with truffles, braised meats, roasts, stews and stews, as well as game. To stay on traditional local dishes instead we recommend the popular "pasta e fasoi" (pasta with beans), pappardelle with livers or risotto with tastasal (a kind of pork meat sauce). The Amarone is also well suited to accompany cured meats and cheeses such as, for example, the Monte cheese produced in the area of Lessinia. The optimal serving temperature is 18ºC.