Wines

Time chooses the moment

Two wines made from the same types of grapes, selecting the most suitable parcels and forms of cultivation for each. Deliberately different wines that share complexity, structure and balance. Born to evolve and endure over the years.

THE TECHNIQUE OF APPASSIMENTO IN VALPOLICELLA

Amarone Riserva

Among the hills of Marcellise, a work of oenological art is born: Burato's Amarone Riserva.

The Land: The calcareous terrain hosts the vineyards, situated between 150 and 250 metres above sea level, blessed with a south-westerly exposure. Here, the traditional pergola training system gives balance and strength to the native Corvina, Corvinone and Rondinella vines, preserving the authenticity of the terroir and traditional cultivation techniques.

Technique: Manual harvesting in 5 kg crates in mid-September and subsequent drying for a variable period depending on the season. Vinification takes place in 30-hectolitre truncated conical wooden vats. An initial cold maceration phase lasting a few weeks is followed by alcoholic fermentation at a controlled temperature and post-fermentation hot maceration.

The Harmony of Evolution: Ageing involves an initial phase of forty-eight months in twenty-hectolitre French oak casks and a subsequent phase of at least two years in the bottle. This process gives Burato's Amarone Riserva a unique elegance and complexity.

 

Amarone Riserva

THE HIGHEST EXPRESSION OF THE TERRITORY

Valpolicella Superiore

Amidst the hills of Marcellise, a wine is born that expresses the territory: Burato's Valpolicella Superiore

The Land: The calcareous soil hosts the vineyards, located between 150 and 200 metres above sea level, with a southern exposure. Here, the guyot training system allows the indigenous vines of Corvina, Corvinone and Rondinella to express the territory in all its facets.

Processing: Manual harvesting in boxes in the second half of September, at separate times for Corvina and Corvinone at full phenological ripeness of the grapes. Vinification of the fresh grapes takes place in 30 hectolitre conical wooden vats. An initial cold maceration phase lasting a few days is followed by alcoholic fermentation at a controlled temperature. At the end, a hot post-fermentation maceration allows the wine to reach optimal balance.

The Pleasant Waiting: Ageing involves an initial phase of thirty-six months in twenty-hectolitre European oak casks, followed by at least two years in bottle

Valpolicella Superiore

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S.A.B. Di Burato - Via Mezzavilla, 6 - Marcellise - 37036 S. Martino B.A. (Vr) - Italy

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