||45% Corvina, 25% Rondinella, 30% Corvinone
||Hills of the classic zone in the towns of S. Ambrogio, Fumane, San Pietro in Cariano, Marano and Negrar (VR)
||The grapes are picked exclusively by hand in 5.5 kg crates, selecting the best and loosest bunches, starting from mid-September to the first week of October. The grapes are left to dry in a temperature-controlled fruit warehouse with air circulation for at least 90 days.
||Crushing and controlled temperature fermentation take place at no more than 25°C from mid-December with skin maceration for 20-25 days while malolactic fermentation is performed at the same time.
||At least 18 months in barrels and French and Slavonian oak barriques, and finally another 6-8 months of bottle-ageing before the wine is released on the market.
||Price Leonardo da Vinci Capolavori Amarone della Valpolicella Classico Bacco di Leonardo 2014 HK$ 350.00