||40% Corvina, 5% Croatina, 15% Rondinella, 30% Corvinone, 10% Oseleta
||San Pietro in Cariano (VR)
||2nd and 3rd decade of September.
||Minimum 3 month natural semi-drying of the grapes, with no use of dehumidifi ers. Aft er pressing in January, the grapes are held in steel tanks and in concrete vats, without added yeasts or other biotechnical agents, until the fermentation begins, with very few pumpovers or punchdowns performed.
||After maceration on the pomace for over 2 months, the wine matures in large Slavonian oak ovals for a minimum of 5 years. From this moment on, regular topping-up is the only operation performed: time very gradually shapes the wine’s characteristics. It receives one years’ bott le-ageing. Amarone is produced only in the fi nest growing years.
||At its best with roasts and boiled meats, aged cheeses such as Parmigiano Reggiano or Grana Padano. Enjoyed on its own or at meal’s end, it is superb.
||Price Zyme Amarone della Valpolicella Classico 2015 HK$ 900.00