Guglielmi di Jago 20 Anni Amarone della Valpolicella - Villa Spinosa

Guglielmi di Jago 20 Anni Amarone della Valpolicella - Villa SpinosaThe Guglielmi di Jago 20 Anni Amarone della Valpolicella, matured in barrel and hailing from the Veneto wine-growing region, reveals itself in the glass with a dense ruby red. The first nose of the Guglielmi di Jago 20 Anni Amarone della Valpolicella presents nuances of sour cherries. The fruity hints of the bouquet are joined by notes from the barrel aging, such as additional fruity-balsamic nuances. The Villa Spinosa Guglielmi di Jago 20 Anni Amarone della Valpolicella presents itself to the wine enthusiast as wonderfully dry. This red wine never appears coarse or lean, as one might expect from a wine of this type. On the palate, the texture of this powerful red wine is delightfully velvety, meaty, and dense. The finish of this red wine from the Veneto wine-growing region, more precisely from Amarone della Valpolicella DOCG, ultimately delights with a beautiful aftertaste. The finish is also accompanied by mineral facets from the limestone-dominated soils. Vinification of Villa Spinosa Guglielmi di Jago 20 Anni Amarone della Valpolicella The foundation for the powerful Guglielmi di Jago 20 Anni Amarone della Valpolicella from Italy consists of grapes from the Corvina, Corvinone, and Cuvée varieties. In Veneto, the vines that produce the grapes for this wine grow on limestone soils. After the harvest, the grapes are quickly brought to the press house. There, they are selected and gently crushed. Fermentation in stainless steel tanks and small wooden vessels follows, at controlled temperatures. After fermentation is complete, the powerful Guglielmi di Jago 20 Anni Amarone della Valpolicella is aged for another 12 months in oak barriques. Food recommendation for Villa Spinosa Guglielmi di Jago 20 Anni Amarone della Valpolicella This Italian red wine is best enjoyed at a tempered 15 - 18°C. It pairs perfectly as an accompanying wine with vegetable couscous with beef meatballs, duck breast with sugar snap peas, or boeuf bourguignon.