| 葡萄 |
50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta |
| Location |
Loc. Vajol - S. Floriano - S. Pietro in Cariano (VR) |
| 釀造 |
Select grapes are pressed 15 days after drying, fermented and macerated for 15-20 days in stainless steel at controlled temperature. Between January and February the wine is re-fermented ( ri-passo) for 5-6 days over the amarone’ s pomace bringing more structure, power and harmony than the Valpolicella classico superiore. |
| 陳年 |
Follows resting in big oak barrels. |
| 匹配 |
Excellent with hearty dishes such as pappardelle al ragù or red meat such as grilled Fiorentina. Great with pork roasted with caramelized onion and sweet fennel seeds. Best with medium aged cheeses. |