||40% Corvina, 25% Rondinella, 30% Corvinone, 5% Oseleta
||San Pietro in Cariano (VR)
|Composition of the land
||Predominantly limestone and clay.
||Fermentation of the fresh grapes in September-October at natural temperatures, with a second fermentation, about 15 days, in Jannuary on the skins of Amarone in accord with the classic Ripasso tradition.
||At least 2 years' maturation in large Slavonian oak ovals, followed by 6 months in the bottle.
||Accompanies cold cuts, medium-aged cheeses, soups, and lighter meats.
||Price Zyme Valpolicella Superiore 2016 HK$ 250.00