Rigtigt en god Amarone.
Rund i smagen.
Azienda agricola Marco Provolo.
A massive wine on the nose and on the palate. Concentrated, rich sweetness, balanced by tart plums, berries, and dried dark fruits, are the introduction to one of the world's most unique wines. Provolo's Amarone is still a young wine, and just beginning to fully open. Expect the notes of dark cherry, chocolate, and hints of walnut to further develop and integrate with time. Moderate tannins and a velvety, full lingering finish.
Vinification
Fermentation: Temperature Controlled In Stainless Steel
Malolactic Fermentation: Naturally In Stainless Steel
Aging: 3.5 Years in large Oak Barrels
Body: Full
Alcohol: 15.5%
Total Production: 25,000 Bottles
The Wine
Winemaker: Marco Provolo
Varietal: 75% Corvina, 15% Rondinella, 10% Oseleta
Marco Provolo, representing the true spirit of a modern winemaker and entrepreneur has taken his family estate, which has made wines for hundreds of years and in the late 1980's began marketing his Provolo wines. Provolo wines come from estate grown grapes of Marco's family.
Some of the family's success is due to the excellent position of their vineyards, which are fastidiously tended like gardens. Almost 75 acres of vineyards in the highly prized Valpolicella district produce the highest quality Corvina, Molinara and Rondinella grapes used in making exquisite Valpolicella, and the king of Veneto's red wine, Amarone della Valpolicella.
Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (40% – 70%), Rondinella (20% – 40%) and Molinara (5% – 25%) varieties. The wine was assigned Denominazione di Origine Controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita (DOCG). Total production for sale (including Recioto) in 2008 was 8.57 million bottles. The name Amarone, in Italian, literally means "the Great Bitter"; this was originally to distinguish it from the Recioto produced in the same region, which is sweeter in taste.
