Michele Castellani Amarone Della Valpolicella Classico I Castei 1999

Previously available for: $39.18
4.11 5 0.5
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Winemaker's Notes:

Vine varieties: 70% Corvina Veronese, 20% Rondinella, Molinara and other old varieties to complete. Production area...

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User Reviews for Michele Castellani Amarone Della Valpolicella Classico I Castei

Ratings & Tags for Michele Castellani Amarone Della Valpolicella Classico I Castei

rated this wine
5.00 5
06/21/2007

37652 Snooth User: maren
rated this wine
4.00 5
12/05/2007

Winemaker's Notes:

Vine varieties: 70% Corvina Veronese, 20% Rondinella, Molinara and other old varieties to complete. Production area: Valpolicella Classica, hilly district, tuff, clay and limestone soil with south west facing slopes at 150 – 300 mt. of altitude. Vine planting system: Pergola (trellised vine) with 3000/3500 vines per hectare and 12 – 15 buds per vine. Yield per hectare: The harvest with manual picking of the thinnest bunches to be dried on mats varies from 10 to 30% of total output according to the vintage. Harvest time: As from the end of September with qualified staff and carried in small boxes. It is then re-selected in the fruit warehouse for perfect drying. Vinification: Depending on the vintage, it takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers, max 5000 litres. The temperature is raised to 10°C and then it stabilizes at around 15°C. Very long maceration, over 40 days with 2 weekly pumping over. After decanting twice, and when the wine is clear (May/June), it is poured into new wooden barriques with small capacity (20%) and in 4000 litre barrels for some years. Bottle fining for over 8 months. Average analytical data: Alcohol: 15% Vol Total acidity: 5.50 g/l Suggested matches: Amarone is unrivalled with braised meat or roasted game, seasoned and spicy cheeses. It should be tried far from meals. Organoleptic examination: Its colour is garnet and the bouquet reminds of sour black cherries and plums preserved in alcohol, liquorice and leather. It is complex and intense, dry and velvety, full bodied, generous and stern. Packing: Bottles of 750 ml in boxes of 6 bottles.

Vine varieties: 70% Corvina Veronese, 20% Rondinella, Molinara and other old varieties to complete. Production area: Valpolicella Classica, hilly district, tuff, clay and limestone soil with south west facing slopes at 150 – 300 mt. of altitude. Vine planting system: Pergola (trellised vine) with 3000/3500 vines per hectare and 12 – 15 buds per vine. Yield per hectare: The harvest with manual picking of the thinnest bunches to be dried on mats varies from 10 to 30% of total output according to the vintage. Harvest time: As from the end of September with qualified staff and carried in small boxes. It is then re-selected in the fruit warehouse for perfect drying. Vinification: Depending on the vintage, it takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers, max 5000 litres. The temperature is raised to 10°C and then it stabilizes at around 15°C. Very long maceration, over 40 days with 2 weekly pumping over. After decanting twice, and when the wine is clear (May/June), it is poured into new wooden barriques with small capacity (20%) and in 4000 litre barrels for some years. Bottle fining for over 8 months. Average analytical data: Alcohol: 15% Vol Total acidity: 5.50 g/l Suggested matches: Amarone is unrivalled with braised meat or roasted game, seasoned and spicy cheeses. It should be tried far from meals. Organoleptic examination: Its colour is garnet and the bouquet reminds of sour black cherries and plums preserved in alcohol, liquorice and leather. It is complex and intense, dry and velvety, full bodied, generous and stern. Packing: Bottles of 750 ml in boxes of 6 bottles.

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