Descrizione
It was the operational genius – as often happens – that realised that much could still be made from the skins of the grapes pressed to make Amarone. That is why the company decided to ‘referment’ the Valpolicella wine on the skins and leave it to absorb more complex aromas, alcohol content and part of the structure of Amarone. After about ten days, the Valpolicella rediscovered itself as a new wine with a good body, a high alcoholic content and a greater complexity of aromas. A new production method was established, typical of Valpolicella.
Recensioni
Ancora non ci sono recensioni.