||60% Corvina, 15% Rondinella, 10% Corvinone, 5% Oseleta
||the grapes are put in a wooden tray and left to dry in a small hut at 350m above sea level where the optimum climatic conditions allow a natural drying to ensue.
||Then the traditional fermentation is made with mixed method of remontage and delastage. The fermentation due to the low temperature and high sugar content continues for 15-20 days. After several days’ maceration on the skins the wine is then drawn off and put into barriques. Only new French oak barriques are used for this Amarone Torre d’Orti. The ageing continues for 12 months and then the wine is blended in large botte, in which it is kept until bottling.
||The ageing continues for 12 months and then the wine is blended in large botte, in which it is kept until bottling.