||The grapes are semi-dried on trays, in wellventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks.
||In 30-hectoliter (792 gallons) Slavonian oak barrels for 2 years, and for a further six months in bottle before being released onto the market.
||A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.
||Price Zonin Amarone della Valpolicella 2015 € 29.50