Albasini Amarone Valpolicella Classico - Villa Spinosa

Albasini Amarone Valpolicella Classico - Villa SpinosaWith the Villa Spinosa Albasini Amarone Valpolicella Classico comes a first-class red wine in the crystal clear glass. There it shows a wonderfully dense, ruby color. The first nose of Albasini Amarone Valpolicella Classico shows nuances of currant, blackberry, plum and sour cherry. The fruity hints of the bouquet are joined by more fruity-balsamic nuances. This Italian wine tastes pleasantly dry. It was bottled with exceptionally little residual sugar. As you would expect from a wine, this Italian naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need a lot of residual sugar. This velvety red wine presents itself on the palate full of pressure and facets. The final of this red wine from the wine-growing region of Veneto finally captivates with extraordinary reverberation. The finish is also accompanied by mineral hints of the limestone-dominated soils. Vinification of the Albasini Amarone Valpolicella Classico from Villa Spinosa The basis for the powerful Albasini Amarone Valpolicella Classico from Italy are grapes from the grape varieties Corvina, Corvinone and Rondinella. The grapes grow under optimal conditions in Veneto. The vines here dig their roots deep into soils of limestone. When they are perfectly ripe, the grapes for Albasini Amarone Valpolicella Classico are harvested exclusively by hand without the use of coarse and less selective full harvesters. After the hand harvest, the grapes arrive at the winery by the fastest route. Here they are sorted and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. After the end of fermentation, the Albasini Amarone Valpolicella Classico can harmonize further for 12 months on the fine lees. Supper recommendation for the Albasini Amarone Valpolicella Classico from Villa Spinosa Experience this red wine from Italy best tempered at 15 - 18 ° C as an accompanying wine to lamb stew with chickpeas and dried figs, goose breast with ginger-red cabbage and marjoram or ossobuco.