Issue link: http://digital.copcomm.com/i/992999
SARTORI DI VERONA AMARONE GRAPE VARIETIES: 50% Corvina, 30% Corvinone, 15% Rondinella, 5% Cabernet Sauvignon REGION/ DENOMINATION: Veneto, Amarone della Valpolicella DOCG VINEYARDS: The hilly area of Valpolicella, north of Verona, features clay-based and calcareous soil. WINEMAKING: Select hand-picked grapes are carefully air-dried on wooden racks for 100 days. Traditional pressing and fermentation are followed by a minimum of three years in Slavonian oak casks. SARTORI DI VERONA CORTE BRÀ AMARONE GRAPE VARIETIES: 50% Corvina, 30% Corvinone, 15% Rondinella, 5% Oseleta REGION/ DENOMINATION: Veneto, Amarone della Valpolicella Classico DOCG VINEYARDS: The Corte Brà vineyard in the northern hills of Verona consists of clay-based and calcareous soil. WINEMAKING: The grapes are carefully selected, placed in small crates, and air- dried for three to four months. At optimal dryness, only the best grapes are hand-selected and fermented in temperature-con- trolled stainless steel for about 30 days. The wine is transferred to traditional tanks for malolactic fermentation and aged in oak casks of various sizes for about four years. At least six months of bottle aging follows. I SALTARI AMARONE GRAPE VARIETIES: 1 60% Corvina, 20% Rondinella, 10% Croatina, 10% Corvinone REGION/ DENOMINATION: Veneto, Amarone della Valpolicella DOCG VINEYARDS: In the Mezzane Valley in the Valpolicella zone of the Veneto, Italy, the grapes are grown on terraced hillside vineyards in calcareous, alkaline soil. WINEMAKING: Grapes are carefully selected before they're transferred to drying lofts for roughly three months. The grapes will lose 30% of their weight in the drying process, which concentrates the essential compounds. Vinification takes place in temperature-controlled stainless-steel tanks for 20–30 days of maceration and fer- mentation. Once the wine has been racked off its gross lees, it's transferred to barrels to undergo malolactic fermenta- tion. Over 25 months, the wine goes through regular rackings and topping up of the barrels until blending. The Cru Artisan College Study Guide 11 Excerpts taken from the Italian Wine Scholar Manual