Amarone della Valpolicella Classico D.O.C.G.

+39 (0)45 750 1046
info@cortemerci.it

"CAPEL DEL PRETE"

Description:

Every single bottle of “Capel del Prete” Amarone della Valpolicella Classico D.O.C.G. Corte Merci is the best example from the vines of Valpolicella Classica from the hills of Jago, which yield with passion, the work and patience of the winegrowers. A wine which rests in its crates when it is still a grape, which is then looked after in oak barrels until it reaches the right balance of body and softness.

Wine Tasting:

Visually:

Visually:

Full red colour.
Taste:

Taste:

Austere red wine, dry but equally soft and persuasive on the palate, deeply red with garnet highlights, intense aromas, clear hints of cherry preserved into alcohol and fine spices
Pairing:

Pairing:

Good for meals with game, grilled meats and ripe cheeses. It is also a wine that should be savoured slowly.
Serving suggestion:

Serving suggestion:

Uncork the bottle 90 minutes before drinking. Pour into large glasses at a temperature of 18 degrees centigrade.

The Land:

The vineyards are situated in the heart of Valpolicella Classica in the Negrar Valley in the hills between 350 and 450 metres above sea level, facing south east and south west next to Jago. The earth is varied, clay, chalky and in some zones volcanic with a good presence of rock fragments. The style of the grassy plant is ‘Double Veronese Pergola’ with a density of 3.300 vines per hectare.

Wine Making:

We carry out the harvest between the end of September and the beginning of October, selecting and picking the grapes only by hand. The bunches of grapes are placed in crates, also known as “Ploto” weighing a maximum of 6 kg, they are destined to be dried in the fruit sheds for 120/150 days depending on the climatic condition of the season as well as the maturing season and the resting period.
During the winemaking, between January and February, we carry out a destalking and pressing of the dried grapes and we empty the crates in which the grapes have been resting one by one so that we are able to carry out a further quality control.
Fermentation occurs in winemaking containers made of stainless steel which have a capacity of hl. 125 in a controlled temperature, with two manual extractions based on what is required. Fermentation takes between 30-45 days and it is the wine that then decides when it is the right moment to proceed to the racking process, respecting the natural timings of the process in order to complete the alcoholic fermentation.

Ripening and Aging:

This takes place in the cellar in order that a constant natural temperature is maintained and so that only a minimal variation in temperature is felt from outside. In the first 6-8 month period, the wine is kept in stainless steel vats which hold hl 50. In the second period of 24 months, it is kept in wooden barrels, capacity hl 25 in Slovanian Oak from France or Austria. The distinctive feature of the wood is that the strips of wood undergo a natural aging process in the open air of between 6/9months. After this the staves are worked on and left to age naturally, again for a period of 24 months with a maximum period of 48 months, depending on the thickness and the seasonal weather.
The selected “Riserva” is refined in barrels with a capacity of hl 5 also known as “tonneaux” made of French oak which is split with a seasoned wood of 24 or 36 months. The process is followed by aging the wine in bottles for around 6 months.

Given that it is a natural product, this data can be subject to variations.

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