||50% Corvina, 20% Rondinella, 30% Corvinone
||Land of marno-calcareous origin.
||From the end of September, all the grapes are rigorously examined but only the most sparse, riper, healthiest bunches with the best sun exposure are collected in 6 kg crates and then stored in the Illasi cellar until the month of January.
||The natural withering enriches the berries in a sugary concentration, polyphenolic and aromatic compounds. At the end of January, after crushing, a long and slow alcoholic fermentation takes place that lasts over 30 days, at a maximum temperature of 20 °C. with only indigenous yeasts.
||The wine ages in oak barrels for the first 12 months and then in large casks, for a total period of four years. Before marketing, the wine rests in the bottle for about a year of further refinement.
||Red meats, game, aged cheeses with sweet and sour sauces.
||Price Santi Amarone della Valpolicella Classico Proemio 2013 € 33.45