||62% Corvina, 5% Rondinella, 25% Corvinone, 8% Oseleta
||Extended hours of sunlight and the cool, gentle breeze from Lake Garda provide a particularly favourable microclimate, and one that is unique in Valpolicella. Altitude: 300 m. a.s.l. Exposure: South west, the vineyards face Lake Garda.
||Clay and limestone, potassium and calcium, rich in lime with low concentrations of magnesium and iron. Medium texture and an average granular content above 2 mm, pH 7-7.5. Sparse plant cover, and low in organic matter.
||The hand-picked harvest of the grapes began on 5 October. The clusters are placed in small 7 kg crates and are then placed to dry on bamboo racks.
||The selected grapes are placed on traditional Arele, bamboo racks, and then left to dry for 110 days in a room specially equipped with a ventilation system that maintains a constant flow of air and low humidity. The grapes are pressed in January and ferment slowly for 30 days in oak vats, using exclusively indigenous yeasts.
||Malolactic fermentation takes place twice in the first two years of ageing in Slavonian oak barrels following the phases of the moon and the seasons. The wine then refines for 5 years in oak barrels of 15-30 hl.
||A great “meditation wine” at the end of a meal. Its elegance and full body are best enjoyed with game, red meats and seasoned cheeses.
||Price Tommasi Amarone della Valpolicella Classico De Buris Riserva 2010 € 214.50