||Corvina, 5% Molinara, 30% Rondinella, Corvinone
||Marano di Valpolicella (VR)
||The best grapes of the season, selected and harvested by hand in September, are put to dry in small wood boxes, plateaux, for 3/4 months to increase the percentage of aromatic and phenolic compounds.
||Pumping over is carried out twice a day, and delastage is carried out once half way through the fermentation process. They are then pressed and put in stainless steel tanks, where the must undergoes a fermentation for 2 weeks approximately.
||In French oak barrels of 30hl for at least 3 years. It is then decanted four times without filtering, and finally put in oak barrels for at least 36 months. Bottled after 4/5 years.
||For its unique flavours, it is considered a “meditation wine”.
||Price Clementi Amarone della Valpolicella Classico 2011 € 44.75