Dedicated to our Guglielmi ancestors, who in the 19th century were the first to start cultivating vines in Jago: a return to our origins. Produced only in the best vintages, it is a hymn to the Amarone tradition. Eight years of aging in wood, in the dark and cool cellar, it is a wine that offers intense gustatory emotions.
Premium, Rosso
Amarone della Valpolicella Classico Guglielmi di Jago (cassa legno)
Dedicated to our Guglielmi ancestors, who in the 19th century were the first to start cultivating vines in Jago: a return to our origins. Produced only in the best vintages, it is a hymn to the Amarone tradition. Eight years of aging in wood, in the dark and cool cellar, it is a wine that offers intense gustatory emotions.
$399.00
Days
Hours
Minutes
Seconds
| Vintage | |
|---|---|
| Region | Veneto |
| Winery | Villa Spinosa |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 16.50% |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Glass Type | Large Goblet |
| Food Pairing | Aged Cheese, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers |
More About this Wine
| Vintage | |
|---|---|
| Region | Veneto |
| Winery | Villa Spinosa |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 16.50% |
| Serving Temperature | 18 – 20 Degrees Celsius |
| Glass Type | Large Goblet |
| Food Pairing | Aged Cheese, Cold Cuts, Hunting Meat, Red Meat, Stew Meat, Tartare |
| Production Philosophy | Eco-friendly agriculture, Independent Winegrowers |
When to Drink
Wine good to drink now, but that can have a beautiful evolution after resting for a while in your cellar. We recommend you to let the wine ‘breathe’ at least 60 minutes before serving
Tasting Notes
Garnet red, refined perfume on the nose, it is proposed with evolved notes. Intoxicated with cherry, chocolate and coffee. Transition of aromatic herbs and slight hints of cloves, pepper and ginger.
Smooth, soft tannin, still very present, combined with an acidic liveliness, give the wine breadth and dynamism.
Vinification and Refinement
Drying period of 3-4 months in which the grapes lose about 30% of their initial weight.
Destemming and soft pressing of the dried grapes.
Fermentation in steel for about 4-6 weeks, and malolactic fermentation in spring.
Aging in steel and wood for 12 months in 500 liter French oak tonneaux and 17 years in 12.5-20-25 hectolitre Slavonian oak barrels.
In bottle for 12 months.
Vineyard
Own vineyards located in Negrar in Valpolicella, in the locality of Jago, a hilly area of ​​the Valpolicella Classica, close to the Masua hill.
Similar suggestions from our Sommelier
Join Il Mosto Wine Club today!
For wine delivery in Singapore backed up by the knowledge of a fully trained Italian sommelier
Browse Our Best Italian Wines
Whether you know what you want or you’re looking for inspiration, we have a great Italian wine for every preference and occasion. Need help to choose? Subscribe to Il Mosto Wine Club for expert advice from our in-house sommelier.
