||Exposure: South, South-West.
||Rich in clay and limestone skeleton components.
||Fermentation: after a rigorous selection in the vineyard, and a handharvested in small crates, the grapes are placed in a dry and well ventilated area for a long drying process. Vinification and fermentation occur in stainless steel tanks, at a controlled temperature, for about 30-35 days and the following malolactic fermentation occurs naturally in wooden barrels from 5 hl. A monthly stirring of the lees is carried out.
||24 months in French oak barrels.
||However it combines well with aged cheese and meat dishes (made with slow cooking and rich in sauces), as well as with the meats of Italian tradition.
||价格 Corte Adami Amarone della Valpolicella 2016 HK$ 258.72