Musella Amarone della Valpolicella

Musella Amarone della Valpolicella


Ruby red color with purple rim. Deep nose of cherries and little red fruits. Full bodied and ripe tannins on mouth, licorice aftertaste. Pair with stewed meat, roast of red meats, seasoned cheeses
agreeable also as a meditation wine.

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Winemaking technique: The healthiest, ripest bunches of picked grapes undergo a unique drying process (Appassimento) that take place, on plateaux, in a well naturally ventilated loft. The grapes lose at least the 35% of their original weight thereby concentrating sugar, aromatic compounds and noble tannins. In January grapes are gently crushed and the fermentation starts at low temperature(13-17 C) Transfer to oak barrels of 700, 1500 and 2000 liters of various origins and composition and age, mostly from Allier forest. The wine remains at least 8 months in bottles before release.

Cold and dry winters. In March the high temperatures move the sprouts well in advance, flowering starts already in the middle of May. Early brings persistent rains, which cools the productivity. Hot and dry summer, with almost no rainfall. The harvest begins in late August and goes on until the end of September.

  • First vintage of production: 2006
  • Grape varieties: Corvina 45%, Corvinone 40%, Rondinella 10%, Oseleta 5%
  • Geographical area: Veneto - Italy - North-east of Verona on the hill that separates Montorio from Valle d’Illasi
  • Total extension of the vineyards in the estate: 27 hectares in modern vertical trellis
  • Age of planting: Since 1960 to 2001
  • Soil composition: Calcareous with red clay and tufo
  • Planting density: 5/7000 in trellis
  • Harvest: from September 1st to October 5th
  • Yield per plant: 1 kg
  • Alcohol 15.75 % vol.
  • Total acidity 6.25 g/l
  • PH 3.37
  • Sugar 6.50 g/l
  • Extract 33.80 g/l