Amarone Classico "Paverno" 2014 DOCG Vaona Odino

Veneto
Amarone della Valpolicella Classico Docg "Paverno"
2014
Sku: 0307
Until stocks
Q.ty
€ 25.70 € 29.95
Shipping within Wednesday 26 June, if you order today

Opzione Quantità

3 bottles
€ 76.80
Purchase
-15%
6 bottles
€ 151.80
Purchase
-16%

Awards and honors

Punteggio sommelier
89/100
2019
2 Bicchieri gambero rosso

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Vaona Odino Winery The Winery Vaona Odino is located in the heart of Valpolicella, in the municipal...
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Wine Characteristics

Winery
Vaona Odino
Region
Veneto
Wine list:
Amarone
Denomination:
Amarone della Valpolicella Classico Docg "Paverno"
Vintage:
2014
Grapes:
40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara.
Alcohol:
15,50%
Dimension:
Standard bottle
Cl:
75cl
Style:
Full-bodied and intense
Pairing:
Cold meats and salami, Hard cheese, Cut of beff, Pasta with meat sauce, Meat stewed, Lamb, wild game

Descrizione vino

Amarone Classico DOCG "Paverno" Azienda Agricola Vaona Odino is a wine from the Veneto region. The grapes selected for its birth are: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara. The grapes come from vineyards owned by the family Vaona, all vineyards with an average age of 25 years. The grapes are picked, selected and placed in wooden boxes where the withering is done strictly with the traditional method, this process has a duration of 3-4 months. The maceration lasts about 10-12 days, after fermentation begins that lasts 35 rounds. It is aged in oak barrels from 12 - 7.5hl and has a duration of 18 months. Once bottled, the wine continues its aging for another 5 months.

 

Characteristics of Amarone Classico wine

It displays a garnet red colour with some orange shades due to the long ageing. Bouquet is surprisingly wide and fragrant, merging ginger flavour, mixed berries and licorice notes. It presents a complex, balanced and robust taste. It perfectly suits with red meat dishes and  aged cheeses.

 

Recommended pairings while tasting this Amarone wine

It should be served in a wide crystal glass at a temperature of 18°-20°C. A decantation of at least 1 hour is suggested in order to enhance its qualities.

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