Musella Amarone della Valpolicella (91WA)
– GRAPE VARIETIES
Corvina and Corvinone 75%, Rondinella 20%, Oseleta 5%.
– GEOGRAPHICAL AREA:
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
from July 30th to August 15th.
from September 3st to October 5th.
– YIELD PER PLANT
– VINTAGE CLIMATE
One of the best vintage we ever had in Musella in the last 20 years. Very regular Springtime, slow development of blooms and later of grapes, then in the two hottest weeks in July the bonches started to take colour. August was extraordinary for the unusual temperture: warm during the day, cool in the night and this gave us a fanatstic complexity, because we were able to earn more acidities. To complete: a long and always sunny harvest gave us the possibility to surmature some grapes on the vines. Simply perfect.
– 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)
12-15 days of skin-must maceration at 20 to 26 °C (72 to 84 F) in steel tanks 100 hl of capacity. Regular remontages(twice in a day).
Transfer to oak barrels of 350 ,500 and 2000 litres of various origins and composition and age, mostly from Allier forest.
Assemblages in steel tanks 100 hl or 200 hl of capacity.
– MATURATION IN OAK BARRELS 350 L.
– IN OAK BARRELS 500 L.
– BIG OAK BARRELS 3300 L.
– Enochemical characteristics
Alcohol: 16.50 % vol
Total acidity: 6.27
Sugar: 0.55 %
– ENJOY TO DRINK
Stewed meat, roast of red meats, seasoned cheeses; agreeable also as a meditation wine.