Amarone della Valpolicella SVM400 Macie
SVM 400 Macie is a limited-production, high-altitude expression of Amarone della Valpolicella, crafted from carefully selected Corvina, Corvinone, and Rondinella grapes grown in elevated vineyard sites of the Valpolicella hills. The designation reflects both the elevation and the precision of selection that define this cuvée.
Appellation: Amarone della Valpolicella DOCG
Type: Red, appassimento, dry.
Blend: Corvina, Corvinone, Rondinella.
Color: Deep garnet to ruby color.
Bouquet: Aromas of ripe black cherry, plum, dried fig, and blackberry layered with cocoa, bitter almond, dried rose, sweet spice, and balsamic undertones.
Palate: The palate is full-bodied, dense, and structured with concentrated dark fruit, firm yet polished tannins, balanced acidity, and a long, elegant finish.
Alcohol: 16%.
Serving Temperature: Chilled 16/18° C (60°/64° F). Decant the wine and serve it in oversized glasses to collect all of its aromas.
Pairing: Best paired with rich, slow-cooked dishes such as braised short ribs, venison, or roast lamb, where the wine’s depth and structure complement intense savory flavors. It also works beautifully with truffle dishes, mushroom risotto, and aged hard cheeses that echo its dark fruit, spice, and cocoa notes.
Location: Massimago estate, Val di Mezzane valley (Eastern Valpolicella).
Soil type: Limestone, clay
Elevation: 400 meters (1,200 feet) a.s.l.
Exposure: South-West.
Density: 5,000 plants/hectare.
Training System: Pergola veronese and Guyot.
Production: 1056 bottles
Vinification: The grapes are carefully selected and hand-picked. Placed within trays within in our natural "fruttaio" (or drying barn) for a prolonged drying process over 100 days. After the soft-crushing of the dried grapes, the maceration is carried out in steel vats for 40 days with pumping over the wine. Prolonged time in 60 HL conical trunk steel vats. Malolactic fermentation takes place in stainless steel.
Aging: At least 3 years in French oak barrels (10HL), followed by 12 months in bottle.
Process and experimentation: Massimago limits the use of sulphites. Every year we start new experiments with the Oenology departments of the Universities of Milan and Conegliano (Padua).
