Amarone della Valpolicella DOCG Musella
| Sommelier score | 92/100 | 2024 |
| 2 Bicchieri gambero rosso |
|
2020 |
| Winery | Musella |
| Denomination | Amarone della Valpolicella Docg |
| Vintage | 2017 |
| Grapes | 45% Corvina, 50% Corvinone, 5% Rondinella e 5% Oseleta |
| Alcohol content | 15,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR/2634 |
| Winery headquarter | Musella - San Martino Buon Albergo (VR) - Via Ferrazzette, 2 |
| Bottle size | Standard bottle |
| Combination | Risotto, Tagliatelle with mushrooms, Scallops with mushrooms, Hard cheese, Pot roast, Roast meat, wild game, Meat and game stew |
| Region | Venetian (Italy) |
| Style | Full-bodied and intense |
| Wine list | Amarone |
From the vinification in blend of 45% Corvina grapes, 50% Corvinone, 5% Rondinella, 5% Oseleta. The origin is the classic one of Veneto in north-eastern Italy in the Province of Verona, in the hill that divides Montorio from the Valle d'Illasi. For the vinification the bunches chosen and collected in boxes are placed in a special ventilated room to be dried according to the famous withering process. The grapes lose 35% of their original weight thus concentrating sugars, aromatic components and noble tannins. In February the soft pressing takes place and the fermentation starts at a low natural temperature (13 ° - 17 °); the long maceration allows the maximum extraction of the fruit. The wine remains for 12 months in French oak tonneau and in larger barrels (700, 1500 and 2000 liters); after bottling, it remains to refine at least 8 months before being sold.
Amarone della Valpolicella DOCG Musella’s features
An intense, dark garnet red color. The perfume is organized around fruity notes of cherry and plum, accompanied by spicy nuances of cinnamon. The taste in the mouth is full-bodied, perfectly balanced in the sweet component. It closes with a persistent finish, characterized by fruity and smoky notes.
Suggested food pairings while tasting this Amarone della Valpolicella DOCG Musella
A wine characterized by an important structure, which goes perfectly with different types of meats, including game. It is also excellent with very aged cheeses, and gives its best with woodcocks “alla cacciatora”. The optimal serving temperature is 20 ° C.
