| 釀造 |
Fermentation at room temperature. The wine is racked after ten days with a residual sugar content of 20 g/l, it is decanted from the coarse lees. |
| 陳年 |
In March, 80% of the wine referments over the Amarone marc for a week. After racking, it is blended with the remaining 10% after about another week and placed to age in 700-litre Styrian oak tonneaux. It remains 36 months to age in the barrels. Once bottled, it is left ageing for three months before marketing. |
| 匹配 |
It accompanies red meat dishes, game and aged cheeses. |
| On offer |
價格 Tommaso Bussola Valpolicella Ripasso Classico Superiore Ca' del Laito 2018 HK$ 237.00
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