Vinification
Harvested by hand in October, pressed and macerated with the skins for 6 days. in January, we add the Amarone doughs to the wine (after fermentation) and start a second fermentation for 8-12 days at 20-25°C. With the second fermentation, we add body, color, and alcohol to the wine. The wine is then aged in barrels for 18 months. After bottling, the wine ages in the bottle for 8 months.
Tasting Notes
Dark ruby red, the aroma is potent with fruity and spicy notes and a hint of vanilla; Well-balanced with a light, smooth and slightly tannic finish.
Endnotes
Region: Veneto
Sub-region: Valpolicella
Country: Italy
Producer: Monte Tondo
Grape Varieties: 70% croaker; 30% rondinella
Pairing: ideal with nutritious main courses, entrecôte or grilled meat.
Serving temperature: between 18°-19°c
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