DOCG Amarone della Valpolicella
||70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta
||Mezzane di Sotto – Monti Garbi District
||White with a prevailing chalky rocky soil, with a silt-sand fraction.
||Guyot and Pergola veronese.
||By hand in crates in the second week of September.
||Fermentation: alcoholic at a controlled temperature with selected yeasts. Malolactic: during alcoholic fermentation. Pressing: gentle, with pneumatic press in an inert environment (oxygen-free).
||16 months in 500-litre French oak casks. 100% new casks.
||Braised meat, lamb, game, ripe but not strong cheeses.