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Grapes harvested from selected vineyards in a hilly area at 150-300 meters above sea level


Varietal: 80 Corniva, 10% Corvinone,10% Rondinella


Vinification: Maceration with fermentation foraround 15-20 days at 22-26 ºC. Maturation in French & American barrels for 12-24 months


Cellaring: 15 years from vintage


Best Served: 18 - 20ºC uncorked 1 hour before serving


ALC: 13%

Amarone Della Valpolicella D.O.C.G.





    Katsoni 10D,

    Ayioi Omoloyites 1082,

    Nicosia, Cyprus

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