||45% Corvina, 15% Rondinella, 40% Corvinone
||Montecchia di Crosara (VR)
||Hand picked during the last two weeks of September,and laid flat in small wooden boxes containing an average of just six kilograms.This allows good air flow during the crucial drying process.
||The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500l oak casks to finish fermenting.
||In wood for 25-30 months before bottling.
||Price Cà Rugate Amarone della Valpolicella Punta 470 2015 € 38.91