Amarone della Valpolicella Marogne Tonde (Costa Degli Ulivi) ORGANIC 🐸

This Amarone Bio, wine with an intense ruby ​​red color, with aromas of cherry and almond, with a harmonious, important and persistent flavor, full and slightly bitter. Coming from a 6 hectare mini estate, it is ideal to accompany game, red meats and mature cheeses. It is recommended to serve it at 20°C and to open the bottle at least an hour in advance.

La Marogne Tonde owes its name to the Marogne, these dry stone walls which support the terraces of the Valpolicella vineyards and which follow the rounded shape of the hillside. The wine is produced from carefully selected clusters of Corvina and Rondinella grapes which are left to dry. It is produced according to the traditional method using only grapes from the “Costa degli Ulivi” farm, located in the picturesque hilly area of ​​Fumane called Costa.
Its production is limited.

Tasting Notes

Wine with an intense ruby ​​red color, with aromas of cherry and almond, with a harmonious, important and persistent flavor, full and slightly bitter.

gastronomy

Marogne Tonde is ideal to accompany game, red meats and mature cheeses. It is recommended to serve it at 20°C and to open the bottle at least an hour in advance.
Appellation: Amarone della Valpolicella DOCG Classico
Harvest: 2017
Grape varieties: Corvina and Rondinella
Territory: Valpolicella Classica.
Geographical situation: Fumane di Valpolicella - 5.59 hectares
Altitude: 220 to 350 m above sea level.
Exposition: south-southeast
Soil type: predominantly rocky limestone with clay veins.
Training system: row of pergolas
Planting density: approximately 3500 pnt/Ha
Harvest: manual harvest in the first half of October
Ripening of the grapes: in a natural atmosphere and forced ventilation for approximately 4 months

Harvest: manual harvesting in the first half of October.
Ripening of the grapes: in a natural atmosphere and forced ventilation for approximately 4 months.
Vinification: gentle pressing of destemmed grapes in January/February.
Fermentation: in French oak barrels with daily pumping over.
Fermentation temperature: 22/30°C
Fermentation duration: 15 days
Malolactic fermentation: in French oak barrels with a maximum capacity of 30 hl.
Aging: in French oak barrels for at least 36 months.