||70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta
||Municipality of Mezzane – Monti Garbi - 300 m a.s.l.
|Composition of the land
||Sandy, loamy with a lot of white calcareous subsoil.
||Harvesting: by hand into crates.
||Vinification at a controlled temperature for 8 days. Pressing: gentle, with pneumatic press.
||Fermentation: alcoholic at a controlled temperature with selected yeasts, used for the Amarone grapes. “Ripasso”: refermentation of the vinified young Valpolicella in October on the pomace of Amarone. Malolactic fermentation: natural in 500-litre tonneaux. Batonnage: once a month until October of the year after harvesting. Stabilisation: natural.
||15-16 months in tonneaux new from 500 liters of rovere French, of which new 30% and 70% one-wine barrels.
||First courses of pasta with meat sauce and Italian style sauces, grilled, roasted or boiled white meat, medium-hard cheeses.