||60% Corvina, 15% Rondinella, 15% Corvinone
||Altitude: 200-250 m. a.s.l. Southeast, southwest exposure.
||Silty-clayey, sometimes calcareous.
||Espalier and partly Veronese pergoletta.
||From September until the beginning of October, exclusively hand-picked. Crushing with destemming of the grapes.
||Maceration for 10 days with 20 minutes of punching-down three times a day.
||In steel and then in bottles. Complete malolactic fermentation. Stabilisation: natural.
||Pairs perfectly with traditional Veronese dishes such as lasagna with rabbit and tortelloni with Monte Veronese. Excellent with cured meats.
||Price Domini Veneti Valpolicella Classico Superiore Pruviniano 2019 € 8.12