||The grapes were crushed towards the middle of October and fermentation was initiated immediately via inoculation of selected yeasts.
||Following a fermentation of 10 days at ambient temperature the wine was racked with a residual sugar of 20 g/l. It was then, after another 10 days, racked again off the gross deposit.
||In March 90% of the wine underwent a week-long refermentation on skins of the Amarone. It was then racked again, assembled with the remaining 10% and placed in 700-litre second-passage tonneaux of Styrian oak. After 17 months in wood it was assembled in a single mass, undergoing a light fining with egg-whites.
||Accompanies red meat dishes, game and mature cheeses.
||价格 Tommaso Bussola Valpolicella Superiore Ripasso Ca' del Laito 2016 HK$ 224.00