Villa Rizzardi Amarone Classico

Soil: Clay-sandy, medium calcareous.

Specifications

Appellation	Amarone della Valpolicella Classico
Vinification	The grapes are dried naturally in boxes for about 3-5 months in the ancient cellars of the estate. After destemming and pressing the grapes, alcoholic fermentation in thermo-conditioned steel tanks for about a month at 18°-28°C. Malolactic fermentation in barrel.
Élevage	Approximately 12 months in 2.25 hl barriques and approximately 24 months in 25 hl barrels. Aged in bottle for at least 9 months.
Vineyard Soil	Clay-sandy texture, medium calcareous
Harvest	The ripened grapes selected by hand on the family estate in the heart of classic Valpolicella.
Food Pairings	Well suited to rich beef dishes and game, especially if combined with sweet and sour sauces; aged cheeses such as Cimbro and aged Pecorino.
Cellaring	2022 – 2030+

Soil: Clay-sandy, medium calcareous. Aged 12 months in barriques, 24 months in larger barrels, 9+ months in bottle. Vine age: 30-36 years. Production area: 10 hectares. Cellaring: 2022-2030+.