||40% Corvina, 25% Rondinella, 30% Corvinone, 5% Oseleta
||San Pietro in Cariano (VR)
||Predominantly limestone and clay.
||Organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning.
||Fermentation of the fresh grapes in September-October at natural temperatures, with a second fermentation, about 14 days, in January on the skins of Amarone in accord with the classic Ripasso tradition.
||At least 3 years’ maturation in large Slavonian oak ovals, followed by 6 months in the bottle.
||Accompanies cold cuts, medium-aged cheeses, soups, and lighter meats.
||價格 Zyme Valpolicella Superiore 2015 HK$ 250.00