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Corvina, Corvinone and Rondinella
HARVEST PERIOD AND TECHNIQUE:
Grapes are hand-picked around the third decade of September.
Grapes are destemmed and crushed gently; fermentation takes place over a period of 7-8 days in little steel tanks, at controlled temperature.
Traditional vinification technique which consists in letting Valpolicella wine – produced in September – go through a refermentation (second fermentation) on the pomaces soaked in alcohol and sugars of Recioto and Amarone wines – produced in January.
12 months in barrel, 4 months in bottle.
AGEING CAPACITY AND STORAGE CONDITIONS:
If stored properly, this wine is likely to age well for up to 5/6 years. We recommend laying bottles horizontally in a dark, fresh place, at constant temperature and humidity.
Deep ruby colour. Intense, clean perfume with hints of spices in the nose and a definite note evoking the double fermentation on the Amarone pomaces (ripasso technique).
In the palate it has good alcohol, medium-low acidity, developed tannins. Full body and texture, savoury, persistent, nicely harmonious.
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