Winery Weinbau CottinelliAmarone della Valpolicella
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This wine generally goes well with
The Amarone della Valpolicella of the Winery Weinbau Cottinelli is in the top 0 of wines of Amarone della Valpolicella.
Details and technical informations about Winery Weinbau Cottinelli's Amarone della Valpolicella.
Discover the grape variety: Királyleányka
Lively, aromatic whites best enjoyed young, with a pale golden robe, airy palate with preserved acidity, and signature muscat, floral (acacia, orange blossom) and white fruit (pear, apple) aromas. Productive variety contributing to dry and off-dry Hungarian and Romanian whites, mainly in Transylvania and central Hungary. Hungarian autochthonous white grape whose name means "little princess".
Informations about the Winery Weinbau Cottinelli
The Winery Weinbau Cottinelli is one of of the world's great estates. It offers 55 wines for sale in the of Amarone della Valpolicella to come and discover on site or to buy online.
The wine region of Amarone della Valpolicella
Mythical Venetian wine from dried grapes (appassimento ~100 days on racks): signature Corvina as king red with Rondinella and Molinara - concentrated, opulent and powerful with notes of candied black cherry, cooked plum, fig, chocolate, leather, tobacco, sweet spices and a balsamic touch, dense tannins and a very long finish, 14-16°, long ageing (10-25 years). DOCG (2010), ~7,600 ha around Verona, limestone and basalt hills, Classico over 5 historic communes.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
