||Cabernet Franc, 45% Corvina, Croatina, Molinara, 15% Rondinella, 30% Corvinone
||The grapes were harvested and selected in the small vineyard near the winery. Left to rest from mid-September until mid-January, they are dried to a high degree, reaching 26-27 Babo.
||The must is left to ferment for about 55 days with the marc and frequent pumping over is carried out. After racking, it is placed in steel vats for another 10 days.
||After racking, it is put into new French and Eastern European oak tonneaux, with a residual sugar content of 40 g/l. It remains there for thirty months on the skins. Here it remains for 30 months on its lees where it continues to ferment very slowly. After racking and blending, it is bottled. It remains to refine for 4 months before sale.
||It goes well with red meat and cheese.
||价格 Tommaso Bussola Amarone della Valpolicella Classico Vigneto Alto TB 2009 HK$ 1,350.00