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Michele Castellani Amarone della Valpolicella Classico Ca del Pipa Monte Cristi 2007

Bottle Size: 750ml Item #: 1706673
This item is not currently available for purchase.

Michele Castellani Amarone della Valpolicella Classico Ca del Pipa Monte Cristi 2007 750ml

Michele Castellani Amarone della Valpolicella Classico Ca del Pipa Monte Cristi

ZONE OF ORIGIN:
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-1300 m of altitude.

HARVEST:
From the end of September with qualified staff and carried in small boxes. It is then re-selected in the fruit warehouse for perfect drying.

VINIFICATION:
Depending on the vintage, it takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers, max 5000 litres. The temperature is raised to 10°C and then it stabilizes at around 15°C. Very long maceration, over 40 days with 2 weekly pumping over. After decanting twice, and when the wine is clear (May/June), it is poured into new wooden barriques with small capacity (20%) and in 4000 litre barrels for some years. Bottle fining for over 8 months.

ALCOHOL: 15.10% by Volume.

Rich meats, game and poultry, seasoned and spicy cheeses. It should be drank in good company to delightful conversation. Large crystal glasses are recommended.

Availability

This product is not currently available for purchase.
Michele Castellani Michele Castellani Amarone della Valpolicella Classico Ca del Pipa Monte Cristi 2007
BOTTLE SIZE: 750ml
 

Notes on the Michele Castellani Amarone della Valpolicella Classico Ca del Pipa Monte Cristi 750ML 2007

Wine Maker Notes ZONE OF ORIGIN:
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-1300 m of altitude.

HARVEST:
From the end of September with qualified staff and carried in small boxes. It is then re-selected in the fruit warehouse for perfect drying.

VINIFICATION:
Depending on the vintage, it takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers, max 5000 litres. The temperature is raised to 10°C and then it stabilizes at around 15°C. Very long maceration, over 40 days with 2 weekly pumping over. After decanting twice, and when the wine is clear (May/June), it is poured into new wooden barriques with small capacity (20%) and in 4000 litre barrels for some years. Bottle fining for over 8 months.

ALCOHOL: 15.10% by Volume.

Food Pairing Rich meats, game and poultry, seasoned and spicy cheeses. It should be drank in good company to delightful conversation. Large crystal glasses are recommended.