Le Ragose Amarone della Valpolicella Classico 2019

From a small, family-run estate founded in 1969, today Paolo Galli is at the helm. All picking and care of the vineyards is done by hand in the steep vineyards. To make this Amarone, only the ripest recie ('ears') of the grape bunches are picked in late October, then dried in the open air on flat wood crates until January or February, the 'appassimento method'. Fermentation of the raisined, non-botrytis affected grapes is done in temperature-controlled tanks with indigenous yeasts. Then aged for 4-5 years in traditional, large Slovenian oak.

50% Corvina, 20% Rondinella, 20% Corvinone, 10% Other