DOC Amarone della Valpolicella Classico
||50% Corvina, 20% Rondinella, 20% Corvinone
|Composition of the land
||Different, consisting mainly of red clay and brown, and "toar" on Eocene limestone.
||The grapes are harvested by hand, directly in the vineyard during the month of September, and placed directly into small plateuax of wood, on single layer, to be then placed to dry on wooden trellises until January/February. This process is called "Appassimento".
||Fermentation in temperature controlled stainless steel tanks for about 20-30 days with indigenous yeasts, where they for a period of 8-10 months.
||Aging for 4/5 years in Slavonian oak casks with capacity from 10 to 60 hectoliters.
||To match with wild game birds, Wild goat, Risotto all’Amarone, Gorgonzola cheese, Dark chocolate desserts, Cheesecakes, Hazelnut and Almond desserts.