||75% Corvina, 5% Negrara, 20% Rondinella
||The drying process lasts until the end of January, during these months the bunches are constantly checked and eventually removed if damaged. At the end of the grapes grapes lose 30-40% of their weight while increasing the sugar concentration, which is essential during the subsequent fermentation to ensure a significant alcohol content (around 15%). The maceration is done in contact with the skins for a period of 20-30 days. During fermentation, due to the high alcohol content produced, the yeasts should be highly selected and resistant to both alcohol and cold (the period of fermentation of the Aromatherapy is between January and February). After the grinding, the product is started in steel tanks to carry out malolactic fermentation in the following months.
||At this point, the ripening phase begins, which lasts for 3 years with aging for 12 months in big barrel (Slavonia oak) and 20% in small woods, barriques and tonneaux (French oak). Prior to consumption, maturation is completed by a minimum of 6 months of rest in the bottle.
||It prefers combining with game, grilled meat and stew, but also as a wine for conversation.
||Price Cesari Amarone della Valpolicella Classico 2016 € 25.16