Marogne Tonde 2018 BIO
Amarone della Valpolicella D.O.C.G. Classico
bottle from 750 ml
price: 30 €
Marogne Tonde owes its name to the Marogne, those dry stone walls that support the terracing of the vineyards in Valpolicella and which follow the rounded shape of the hill. The wine is obtained from the carefully selected bunches of Corvina and Rondinella and left to dry. It is produced according to the traditional method using only grapes from the “Costa degli Ulivi” farm in the suggestive hilly area of Fumane called Costa.
Its production is limited.
The Climatic characteristics of the year
During the 2018 spring season, the Valpolicella area experienced a cool and rainy start with high instability. However, during the summer, temperatures were overall warmer than the average of previous years. In particular, in August, temperatures were above the seasonal average. This warmer climate favoured a good ripening of the grapes and accelerated the process, leading to an earlier harvest than historical averages.
Tasting notes
Wine with an intense ruby red color and a scent of cherry and almond wood with a harmonious, important and persistent flavor, full and slightly bitter.
Gastronomy
Marogne Tonde is ideal to accompany game, red meats and aged cheeses. We suggest serving at 20 ° C and opening the bottle at least an hour before.
Vine Age: 2018
Vines: Corvina e Rondinella
Territory: Valpolicella Classica.
Location: Fumane di Valpolicella – 5,81 hectares
Altitude: from 220 to 350 m s.l.m
Exposure: Sud-SudEst
Soil type: mainly rocky limestone with clay veins
Training system: pergola
Planting density: about 3500 pnt/Ha
Harvest: manual harvesting carried out in the first half of October
Drying of the grapes: in a natural atmosphere and forced ventilation for about 4 months
Vinification: soft pressing of the de-stemmed bunches in January / February
Fermentation: in French oak barrels with daily pumping over
Fermentation temperature: 22/30°C
Fermentation time: 15 days
Malolactic fermentation: in French oak barrels with a capacity not exceeding 30 hl
Ageing: in French oak barrels for at least 36 months
Alcohol content: 16,00% Vol
Total acidity: 5,9 g/l
Residual sugars: 1,10 g/l
Dry extract: 32,5 g/l
Total SO2: 64 mg/l
