Meroni
Sant’Ambrogio della Valpolicella – One of the 5 villages of the Classico subzone of Valpolicella. The azienda Meroni counts 11 hectares of vineyards. Carlo Meroni and his sister Katia, now run the winery and produce wines from their own grapes. The vineyards, pruned according to the “Tendone” and the “Guyot” training systems, are located in the two top cru of the area, the “Sengia” and the “Maso”. Within the sub-zone “Grola”, the latter thought to be the birthplace of the Recioto and the Amarone wine.
Meroni is one of the very few amarone’s producers who kept an untouched traditional style of winemaking, sticking to the classic grape varieties, hand picking, indigenous yeasts and an extended ageing period to slowly let the wines release their finesse and elegance. The name “Velluto” – Velvet – was mentioned in 1943 by Berto Berberani, the famous poet and writer from Verona, in a letter sent to Carlo’s grandfather. This letter, which is now on each wine’s label, describes the enchanting pleasure of drinking such wines with noble flavours that can only be compared to pure velvet.
Molinara – The youngest yet more traditional producer in Valpolicella. As in the most traditional grand fathers way , he still sses at least 20% Molinara grape in his blend cause despite all the difficulties of cultivating and maturing it, indeed it assures elegance, finesse and fragrance to al his wines.
The wines
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“3516” Garganega Veneto Bianco IGT – 2016
White 100% Garganega • Vines Average Age over 25 years old • South-WestExposure • Limey Soil • Altitude 240 mt asl • the fermentation of the flower must takes place in stainless steel vats and lasts for 15 days • 9 months maturation in stainless steel vats on its lees • at least 2 months bottle fining before the release -
Valpolicella Classico "Velluto" DOC – 2018
Red Corvina, Rondinella, Molinara • Vines Average Age 30 years • Exposure South-West • Limestone-rich, Clayey Soil • Altitude 240-300 mt asl • stainless steel vats fermentation lasts for 20 days • 12 months ageing: 50% of the wine in 25 hl Slavonian oak barrels and the other half into stainless steel vats • 3 months bottle fining before the release -
Valpolicella Superiore "Velluto" DOC – 2012
Red Corvina, Corvinone, Rondinella, Molinara • over 30 years old vines • Exposure South-West • Limestone-rich, Clayey Soil • Altitude 300 mt asl • 35 days natural withering of the grapes on wooden grills and then stainless steel vats fermentation • 42 months ageing in 20-25 hl Slavonian oak barrels • 6 months fining in bottle -
Amarone Classico "Velluto" DOC – 2011
Red Corvina, Corvinone, Rondinella, Molinara • Vines Average Age over 30 years old • Exposure South-East • Limestone-rich, Clayey Soil • Altitude 300 mt asl • 120 days natural withering of the grapes on wooden grills • 45 days skin maceration and stainless steel vats fermentation • 60 months ageing in 20-25 hl Slavonian oak barrels • 12 months of bottle fining before the release -
Amarone Riserva del Fondatore DOC – 2003
Red Corvina, Corvinone, Rondinella, Molinara • Vines Average Age over 30 years old • Exposure South-East • Limestone-rich, Clayey Soil • Altitude 230 mt asl • 120 days natural withering of the grapes on wooden grills • 45 days skin maceration and stainless steel vats fermentation • 96 months ageing in 20-25 hl Slavonian oak barrels • 12 months of bottle fining before the release -
Recioto Classico "Velluto" DOC 500ml – 2015
Sweet Red Corvina, Rondinella, Molinara • Vines Average Age over 30 years old • Exposure South-West • Limestone-rich, Clayey Soil • Altitude 240-300 mt asl • 120 days natural withering of the grapes on wooden grills • Stainless steel vats fermentation • 24 months ageing in 20-25 hl Slavonian oak barrels • 12 months of bottle fining before the release
