Source: Winemaker,

Wine name: Castel
Name: Amarone della Valpolicella Classico Doc
Production area: Negrar
Cru: Castel
Vineyard surface area: 1,2 ha
Grapes: Grapes 65% Corvina, 10% Corvinone, 20% Rondinella and 5% Molinara

Type of soil: Chalky – Loam – Clay
Exposure: South-West (310m)
Planting density: 4,150 vines/hectare
Kilograms of grapes: 2 kg/vineyard and 80 Ql/Ha

Short description of the process of vinification and ageing: Fermentation with selected yeasts at a controlled temperature (24C) in stainless steel fermenter with a slight daily breaking of pomace, at intervals or continuously, through internal rotation. The ageing of the wine is done in wood for 30 months plus a further 12 in the bottle.
Drying: Use of natural methods in boxes and racks in well-ventilated areas with periodic monitoring of the state of health of the grapes and crushing in mid-December or early January according to the vintage.

Alcohol content: 15,5 % vol.

Appearance, aroma and taste characteristics: The colour is deep ruby red with aromas of jam, dried flowers, tobacco and chocolate which add to the elegant and velvety taste.
Combinations: dishes of game, braised meat, stews and cheeses.
Also excellent as meditation wine at the end of the meal.
Recommended serving temperature: 18/20 C.
Annual bottle production: 3.200