Paolo, Giuseppe, and Renzo Tezza
Amarone della Valpolicella D.O.C.
Corvina, Corvinone, Rondinella
Guyot and Sloping Verona Pergola training systems
20% pebble-gravel, 23% sand, 64% silt, 13% clay. Total limestone content: 35%; active lime: 9%
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).
24 months in barriques and 6 months in bottle prior to release.