Tasting Notes

Amarone Colle Cristi is made with a careful selection of all the local grape varietals grown in the Valpolicella area: 70% Corvina Veronese, 20% Rondinella and 10% Molinara. Following the traditional Amarone process, the grapes are air-dried for 4 months, then crushed. The resulting wine is aged in a combination of large oak barrels and French barriques for at least 3 years, where it develops the full, intense taste Amarone is known for.

Intense garnet red color. The bouquet is intense and elegant with notes of ripe fruit and spices. Smooth and full-bodied on the palate, Colle Cristi offers notes of chocolate and truffles and lots of dried fruit aromas. Ideal with red meat, roasts, game and seasoned cheeses.

– 2010 rated 92 WA, 90 WS

– 2011 rated 93 WS 

– 2012 rated 92 WS, 92 WE

– 2013 rated 91 AG, 91 WS

– 2014 rated 92 WS

– 2015 rated 92 WE

– 2016 rated 93 JS, 91 WS, 90 WE

– 2017 rated 92 Vinous, 93 JS

Winery	Michele Castellani
Region	Veneto
Varietal	70% Corvina Veronese and Corvinone, 20% Rondinella, 10% Molinara
Location of Vineyards	Ca’ del Pipa vineyard, Marano di Valpolicella valley
Type of Planting	Pergola
Soil	Clay and limestone
Type of Cultivation	Organic (not certified)
Vinification	Grapes are carefully selected then air-dried for 3-4 months. Grapes then undergo crushing and destemming. Fermentation takes place in small casks. Temperature is raised to 10C, then it stays around 15C. Very long maceration, over 40 days with 2 weekly pumping overs. After two decanting, when the wine is clean, it is poured in wood for ageing (usually around May/June).
Aging	Aged in a combination of French barriques (new and 2nd or 3rd passage) and Slavonian oak barrels (5,000 or 3,000 liters) for approximately 3 years. Bottle fining for one year.
Alcohol Content	15.5%
Total Production	60,000 bts
Oenologist	Sergio Castellani