AREA OF PRODUCTION
San Pietro in Cariano – Verona. Typical area of Amarone Valpolicella situated in the classic area of Valpolicella DOCG Classico.
Hillside vineyards 150-200 mt high, situated in the classic area of Valpolicella Typical calcareous soil.
VINE TRAINING SYSTEM
Double Pergola Veronese.
50% Corvina Veronese, 30% Corvinone, 20% Rondinella.
Manually, in September.
Clusters are laid on dedicated grid called “arele”, placed in very well-aired chambers under controlled temperature, known as “fruttai”. This technique ensures preventing and avoiding the potential growth of mould. The withering process lasts about 100 days.
A process lasting 20/30 days. The grape berries undergo a maceration under controlled temperature, starting slowly the fermentation process.
The fermentation takes place in January/February. After racking, the wine is kept in steel tanks with temperatures between 18° and 20°, and there the malolactic fermentation takes place.
The Amarone Bulgarini ages for 12 months in steel tanks and 40 months in oak barrels. The ageing process is completed with 8 months in bottle.
The Amarone Valpolicella Bulgarini features a garnet red, on the nose a bouquet of cherry jam and plum with subtle hints of vanilla and spices. On the palate, it is full-bodied, harmonic with a long finish.
Particularly good with red meat, game meat and mature cheese.
18-20° C. Uncork and let the wine decant at least two hours before serving.