Paolo, Giuseppe and Renzo Tezza
Amarone della Valpolicella D.O.C.Valpantena
Corvina, Corvinone, Rondinella
Guyot and Sloping Verona Pergola training systems.
22% pebble-gravel, 22% sand, 66% silt, 12% clay. Total limestone content: 36%; active lime: 10%
Grapes were harvested in September and October, with hand-selection of the best quality. The fruit was placed on trays in a drying loft until December at 18°C and 70% humidity. Berries were de- stemmed, pressed, then inoculated with cultured yeast. Fermentation occurred in stainless steel tanks over a period of 30 days at 18°C, with daily pumpovers and delestage (racking). Wine was aged for 24 months in barriques and 6 months in bottle prior to release.
24 months in barriques and 6 months in bottle