||70% Corvina, 20% Rondinella, 10% Corvinone
||Calmasino di Bardolino (VR)
|Composition of the land
||Limestone mixed with clay; quite stony.
||Traditional Veronese Pergola
||The grapes are pressed, with very low yields in terms of wine, after 120 days of traditional drying in special rooms (fruttai), causing the sugars in the grapes to become more concentrated. The must ferments slowly for 18-20 days in contact with the skins at a controlled temperature of 22-24 °C.
||In traditional large Slavonian oak casks for 36 months, prior to a further period of bottle-ageing.
||Ideal with roasts, game, braised meats and mature cheeses. In its zone of origin it accompanies the traditional Veronese selection of assorted boiled meats. It is also perfect for making the typical local risotto all’Amarone. It can even be paired, in a rather daring match, with raw or lightly seared red tuna.