Marogne Tonde 2016 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
In the year 2016 in Valpolicella there was an early budding of the vines due to a dry and mild winter; due to the abundant rains that fell in May and June, the vines struggled a little in the flowering phase. The season then stabilized in July, with summer weather and temperatures no higher than 35 ° C, moderate compared to the extremes of the previous year. This improvement has allowed the vines to recover and to face the veraison phase with energy. From the second half of August until the grape harvest, the climate remained stable, with a good temperature range between day and night, especially in hilly areas like ours. Thanks to the summer weather improvement, the Corvina, Corvinone and Rondinella grapes have reached maturity with an excellent sugar content. The considerable temperature range that characterized the period of veraison made it possible to harvest grapes with an excellent phenolic content and, in particular, rich in anthocyanins.
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.
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: 2012
Vines: Corvina e Rondinella
Territory: Valpolicella Classica.
Location: Fumane di Valpolicella – 5,59 hectares
Altitude: from 220 to 350 m s.l.m
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 alkalinity: 5,25 g/l
Residual sugars: 1,00 g/l
Dry extract: 38,3 g/l
Free SO2: 3 mg/l
Total SO2: 65 mg/l