Nicolis – Amarone Ambrosan
| Producer: |
Nicolis |
| Wine: |
Amarone Ambrosan |
| Grape Variety: |
70% Corvina, 20% Rondinella, 10% Croatina |
| Production Zone: |
“Ambrosan” zone in San Pietro in Cariano, Valpolicella |
| Altitude: |
915 feet above sea level |
| Surface Area/Yield: |
4.5 acres/ 1 ton per acre |
| Exposure: |
South East |
| Soil: |
Calcium-rich, rocky clay |
| Vinification & Aging: |
After these specialty grapes were manually harvested and selected, they were placed in small cases and transferred to special dry, well-ventilated areas to wither naturally, thus maintaining an extraordinarily high concentration of sugars, glycerol, and other aromas obtained after extraction. After 3 months, the withered grapes were soft pressed. Due to low temperatures, the process of fermentation was lengthy and slow. The maceration took up to one month. The wine was then aged in Slavonian oak barrels and casks for 36 months, followed by at least 8 months in the bottle prior to release. |
| Production: |
800 cases |
| Alcohol: |
16% |
| Description: |
Bright straw color with some green highlights. Full fragrance of flowers and herbs, with lush notes of apple and pineapple fruit on the palate. |
| Food Pairing: |
Roast game, roasted meats, and hearty, flavorful cheeses. |
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