||80% Corvina, 5% Molinara, 10% Rondinella, 5% Sangiovese
||Peschiera del Garda (Verona)
||The fermentation in contact with the skins, lasts about 30 days, in these 30 days there is an initial phase of alcoholic fermentation and maceration of the second phase, with the sale of the finest and most noble tannins from the skins to the new wine .
||The fermentation method is traditionally used.
||Price Zenato Amarone della Valpolicella Classico Riserva Sergio Zenato 2011 € 69.50