||80% Corvina, 20% Rondinella
||Valpolicella Classica, Tenuta Novare ad Arbizzano di Negrar (VR)
||Traditional natural method. Left to dry on arèle (traditional bamboo cane racks): 120 days. Crushing in the first days of January. Fermentation in concrete vats.
||6-7 years in 60-hl Slavonian oak barrels.
||It can be paired with red meat, game and mature cheese, but it is also perfect at the end of a meal and as a “conversation” wine.
||Price Bertani Amarone della Valpolicella Classico 2011 € 76.64