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GIOÈ

Amarone della Valpolicella DOCG Classico

VINIFICATION
MATURATION AND AGEING
SENSORY IMPRESSIONS
RECOMMENDED FOOD PAIRINGS

Vinification

Destemming and pressing of the grapes.
Maceration: about 30 days in stainless steel tanks.

Maturation and Ageing

42 months in large Slavonian oak barrels and 500-litre-size tonneaux, medium toasted French oak barrels; at least 4 years in bottles.

Sensory impressions

A dark, ruby red colour with garnet hues, it has a wide, complex and refined nose, almost volcanic, with notes of cherry, maraschino cherries and dried figs along with a strong touch of dark chocolate, white pepper and spices. A rich, powerful palate with lively tannins; its high alcohol is well balanced by an acid note and minerality typical of these wines, which give a long and persistent closure.

Recommended food pairings

A few years of cellaring make it the ideal complement for the most luscious meat and seasoned dishes, such as hare “à la Royale” and roast snipe. At a riper age, it is best savoured with some aged cheese, such as Castelmagno or Bitto.

It was 1964

"Fifty years ago, in 1964, I had the idea of producing a wine of truly superior quality, which would combine a powerful cloth with the most elegant aromas and softness of taste. Since then, only nineteen times have been repeated the seasonal and microclimatic conditions essential for the ripening of the grapes that give life to Gioè", so Giancarlo Begnoni. The name "Gioè" indicates the upper part of the Monte Gradella hill, an area from which superior quality grapes have always been obtained.