DOCG Amarone della Valpolicella Classico
||65% Corvina, 5% Molinara, 20% Rondinella, 10% Corvinone
||Negrar. Exposure: South-West (238m a.s.l.)
||Drying: Use of natural methods in boxes and racks in well-ventilated areas with periodic monitoring of the state of health of the grapes and crushing in mid-December or early January depending on the vintage.
||Fermentation with selected yeasts at a controlled temperature (24°C) in stainless steel fermenter with slight daily breaking of pomace, at intervals or continuously, through internal rotation.
||The ageing of the wine is done in wood for 30 months plus a further 12 in the bottle.
||Dishes of game, braised meat, stews and cheeses. Also excellent as meditation wine at the end of the meal.