Marogne Tonde 2014
Amarone della Valpolicella D.O.C.G. Classico
Bottle 750 ml
Price: 25 €
Marogne Tonde owes its name to those stone walls that support the terraces of vineyards in Valpolicella and are built “a secco” without concrete, following the round shape of the hills. This wine is obtained from grapes of Corvina and Rondinella selectively chosen and stored to dry. It is produced according to the traditional method, exclusively from grapes of the farm “Costa degli Ulivi” in the evocative hilly area of Fumane, well known as “Costa” which means sheltered hillside.
The Climatic characteristics of the year
That of 2014 will be remembered as one of the wettest summers in history with lightning, storms and tornadoes: out-of-control climatic phenomena and, above all, out of season that from the agricultural point of view have compromised many sectors including the wine sector and in particular that of Valpolicella. Only a careful selection of the grapes and a continuous control of the same during the withering phase have allowed to produce quality wines also in this vintage.
Deep ruby red wine with an aroma of almond and cherry wood, it has an harmonious taste , important and persistent, full and slightly bitter.
Marogne Tonde is ideal with game and red meat and seasoned cheeses.
It is suggested to serve it at about 20° C opening the bottle at least one hour in advance.
Vine age: 2014
Vines: Corvina and Rondinella grapes
Territory: Classical Valpolicella region
Location: Fumane di Valpolicella – 5.93 hectares
Altitude: 220 to 350 m s.l.m
Soil type: mainly rocky limestone with clay veins
Training system: Guyot
Planting density: 3,500 pts/Ha
Yield per hectare: about 10 tons
Harvest: manual harvesting in late September/ early October
Drying of the grapes: in a natural controlled atmosphere and forced ventilation for about 4 months
Vinification: de-stemmed grapes pressing in January / February
Fermentation: in French oak barrel, through periodical daily pumping
Fermentation temperature: 22/30 ° C
Fermentation time: about 15 days
Malolactic fermentation: in French oak barrels (of a capacity not exceeding 30 hectoliters)
Ageing: in French oak barrels for 36 months
Alcohol content: 15,50% Vol
Total alkalinity: 5,64 g/I
Residual sugars: 0,70 g/I
Dry extract: 30,90 g/I
Free SO2: 6 mg/1
Total SO2: 50 mg/1