||60% Corvina, 15% Rondinella, 15% Corvinone
|Plants n. x hectare
||3,300/3,500 vines per hectare.
||Beginning of October, exclusively handpicked.
||Crushing with de-stemming of the grapes. Fermentation temperature from 25 to 28 °C. Maceration for 10 days with punching-down three times a day. Conservation in steel vats until February. Passed through Amarone skins and in contact with it for 15 days at a temperature of 15 °C, with daily punching down. Transferred to barrels in late May for about nine months. Complete malolactic fermentation.
||In wood, steel then in bottles.
||It pairs very well with all types of red meat, both grilled and braised.
||Price Domini Veneti Valpolicella Superiore Classico Ripasso Vigneti di Torbe 2017 € 11.50