Marogne Tonde 2017 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 2017 vintage, the anomalous weather pattern saw a dry and harsh winter, with little rainfall until February. The frost in the second half of April caused damage confined to only a few areas of the plain and therefore spared our company located in a hilly position. The very hot and dry summer season was well supported by the vines and at the same time hindered the spread of moisture-loving diseases. Thanks to the temperature fluctuations in the second ten days of August and the rains in September, the grapes arrived in the cellar perfectly ripe. The grapes ripened earlier than the previous year and with optimal values in both sugar content and total acidity. Those who, like us, carefully selected the grapes on the vine and waited a few extra days to harvest expect excellent results in the bottle.
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: 2017
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
