| 葡萄 |
55% Corvina, 5% Rondinella, 40% Corvinone |
| 釀造 |
The grapes are crushed in mid-October and fermentation starts immediately with selected yeasts. It is fermented at room temperature and racked off after 15 days with a residual sugar of 15 g/l. In February it referments on the Amarone marc for 1 week. It is then racked off the coarse lees. |
| 陳年 |
65% of the wine is stored in 500-litre second-passage French oak barrels, and the remaining 35% in barriques. After about 33 months in wood, the wine is assembled. The wine is bottled in January and left to refine for six months before marketing. |
| On offer |
價格 Tommaso Bussola Valpolicella Classico Superiore TB 2017 HK$ 376.00
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