||50% Corvina, 15% Molinara, 35% Rondinella
||Fumane di Valpolicella (VR)
||Altitude: 200 m. (656 feet) a.s.l. Exposure: South/South-West.
|Composition of the land
||Morenic hills of fluvial-glacial origin.
||Carried out in first week of September. De-stalking followed by soft crushing of the grapes.
||10 days with daily periodic pumping overs.
||Crio-maceration for 12-24 hours at 10 °C. Fermentation: in temperature controlled stainless steel tanks. Malolactic fermentation: naturally done in December.
||3 months in temperature controlled stainless steel tanks.
||Pairs well with simple Mediterranean cuisine, especially pasta and seasonal soups, appetizing entrées and warm hors d’oeuvres.
||Price Allegrini Corte Giara Bardolino Chiaretto 2019 € 7.81