||60% Corvina, 15% Rondinella, 15% Corvinone
||Altitude: 200-250 m. a.s.l. Exposition: South.
||Loamy-clayey, sometimes limestone.
||September and the beginning of October, exclusively hand-picked.
||Drying in drying rooms known as “fruttaio” for 100/120 days. Crushing with de-stemming of the grapes in December/ January. Fermentation temperature from 12 to 23 °C. Maceration for 35 days, 15 of which cold. Manual punching-down three times a day. Complete malolactic fermentation.
||In wood, then in bottles. Stabilisation: natural.
||Game, grilled meat and aged cheeses, here it is: perfect during meals, and also ideal for warming up after dinner.
||Price Domini Veneti Amarone della Valpolicella Classico Vigneti Jago 2015 € 28.60