GRAPES: 80% Corvina, 20% RondinellaVINEYARD: Grapes are selected from the hillside slopes of the Comunes S. Pietro and Negrar in the Valpolicella area. Vines are trained with the “pergola veronese” (trellised) traditional method. Density is ca 2800- 3000 vines/ha.HARVEST: The grapes are harvested by hand at the beginning of October.VINIFICATION: Once in the cellar the grapes are de-stemmed. The fermentation takes place at 26-28°C – the contact with the skins lasts about 8-10 days – and is followed by racking and malolactic fermentation. The wine is then kept in stainless-steel until January when it is left in contact with the Amarone skins for about 5-7 days. The wine is racked, softly pressed and one part of the wine is aged in barriques for about 10-12 months.
PAIR WITH: Pasta, soup and seasoned cheeses
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