40% Corvina, 30% Rondinella, 25% Corvinone, 5% Altre
The grapes are softly crushed while removing the stalks. The fermentation temperature ranges from 22° to 28° C. Then the must is left for 12 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). The wine is then stored in stainless steel tanks till February when it is poured over the lees of the Amarone grapes for 15 days at a temperature of 15° C (this technique is called Ripasso). After this procedure the wine is transferred in barrels for 24 months.
Recommended with all kind of meat (roasted, braised and grilled) as well as with seasoned and fermented cheese.