SOIL TYPE: Morainic hills.
PRUNING SYSTEM: Short Veronese Pergola.
GRAPE VARIETIES: Corvina, Corvinone, Rondinella.
YIELD: 5 tonnes per hectare.
HARVEST: We harvest the grapes by hand between the end of September and the beginning of October. Only the best grapes are chosen for Alteo. These are then left to dry in the fruit drying loft for more than 4 months before the winemaking process begins.
WINE-MAKING TECHNIQUE: The grapes are fermented in stainless steel tanks. The wine is left to mature in barriques for up to three years. Once bottled, the wine is left to settle for another year before being released onto the market.
TASTING NOTES: Alteo is a full-bodied, elegant wine with a warm, inviting bouquet of dried fruit, black pepper, coffee, liquorice and vanilla. On the palate it is soft, velvety, and substantial. The elegance, slight sweetness and volume are the surprising features of this wine. The finish is long with an aftertaste of liquorice.
FOOD & WINE MATCHING: Alteo pairs well with sweet-and-sour dishes, barbequed meats, game and very mature cheeses.
SERVING TEMPERATURE: 12° C
ALCOHOL CONTENT: 17.5 % Vol. (varies according to the vintage).
ABOUT ALTEO: Amarone is known across the globe as the wine of excellence from the Verona region. Since the 1990s, Alteo has been our flagship wine. Its elegance and power express our philosophy: to achieve a subtle balance between muscly structure and fine softness.
FORMATS AVAILABLE: 0.75lt, 1.5lt, 3lt, 5lt
SHELF LIFE: Alteo can be cellared for 10 - 15 years if kept away from sources of heat and light.
Other products from
ALTEO AMARONE DELLA VALPOLICELLA DOC is assigned to following product groups:
You decided to attend the BIOFACH? Get your tickets at the