November 03, 2020
Tezza: Current Releases of Amarone and Ripasso from the Valpantena Valley

Still
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
0.750