||80% Corvina, 20% Rondinella
|Composition of the land
||The soils are calcareous-marl in the east and calcareous-clay in the west, rich in iron.
||By hand and starts in the middle of September.
||Starts, at first at a temperature of 4°- 5°C, which then reaches 22°C in the final stages.
||The best grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms of the winery in Grezzana, where they are laid out in single-layer crates. In mid-January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 4-5 °C, which then reaches 22 °C in the final stages.
||A part ages in Slavonian oak barrels with an average capacity of 25 hl, and a small part in barriques for about 30 months. Bottling is followed by at least six months of maturation.
||It is a full-bodied wine that needs rich dishes, mature cheeses and strong-flavoured meats.
||Price Bertani Amarone della Valpolicella Valpantena 2016 € 32.50