||50% Corvina, 25% Rondinella, 25% Corvinone
||Red and brown clays and Eocene limestone
||The harvest takes place between late September and early October, by hand; They are collected only the ripest grapes, which are placed in wooden crates and plastic directly in the vineyard, and then taken inside the warehouse for drying.
||No red after de-stemming. The fermentation of sweet clusters, and non-botrizzati, to work of indigenous ferments, in stainless steel tanks, natural low temperature, for 20-30 days.
||Aging 6/12 months in stainless steel containers, and 2-3 years in French oak barrels of 5 Hl
||Roasts, red meat, duck, chocolate, soft cheeses.
||價格 Le Ragose Amarone della Valpolicella Classico Caloetto 2007 HK$ 450.00