Marogne Tonde 2015
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
The 2015 vintage was characterized by a favorable climatic trend for the vineyard and overall the grapes had a gradual maturation. In winter the temperatures were above average. The climate was rather hot during the summer with temperatures above the seasonal average and almost total absence of precipitation. The slight water stress has contributed positively to the accumulation of polyphenols and sugar in grapes. The final stage of maturation was excellent and allowed to harvest healthy and ripe grapes in ideal conditions for winemaking and with a remarkable aromatic complexity. The harvest period, the second half of September and the first week of October, was characterized by sunny days and good temperature range between night and day.
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: 2015
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: 15,28% Vol
Total alkalinity: 5,65 g/I
Residual sugars: 0,70 g/I
Dry extract: 30,1 g/I
Free SO2: 7 mg/1
Total SO2: 40 mg/1