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The result is a wine that is mineral
since 1928
Fermented in stainless steel tanks at a controlled temperature of 28ºC
or light fish and shellfish dishes
They grow primarily Chardonnay and Pinot Noir at the foot of the Gabilan Mountain Range
Casalforte Amarone Della Valpolicella Producer_Beppe Morchetta The result is a wineThis Amarone della Valpolicella uses the well honed method of slow fermenting partially dried (Apassimento) Corvina, Rondinella and Molinara grapes on skins. This achieves the deep concentration and subtle sweetness of classic Amarone. Veneto's Casalforte follow this with a minimum of 18 months' ageing in oak. The result is a deep ruby wine exuding a complex bouquet of cinnamon, cherry jam and walnut. The palate brings lots of ripe black cherry with
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