DOCG Amarone della Valpolicella
||70% Corvina, 30% Rondinella
||Hillsides of the Valpolicella production area. Altitude: 180-250 metres (590-820 feet) above sea level. Exposure: Southeast.
||Manual harvest of selected bunches carried out in September.
||Drying process: Naturally dried for 3-4 months in the drying facility. The grapes lose 40% of their original weight.
||Soft pressing of the loose berries carried out in the first fortnight of January. Fermentation: De-stalking followed by soft crushing of the grapes. Length of fermentation: 22/24 days with daily periodic pump overs.
||15 months in oak (half in large Slavonian oak, half in second use barriques), 6 months of bottle ageing.
||Perfect fit for braised meats, wild game particularly hare, duck a l’orange, aged cheeses, or even try it with European lobster in tomato sauce.