GRAPE VARIETY
80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.
VINIFICATION
after the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.
Reviews
There are no reviews yet.