Rosso Veronese IGT

The typical grape varieties of the Verona area, Corvina and Corvinone, are characterised by a thick, dark skin, and lend themselves very well to the “appassimento” drying method. The grapes are picked by hand, and then laid to rest in baskets for a period of approximately 30 days before being crushed.
The drying of the grapes leads to a concentration of sugars and aromas, thus resulting in a wine that only fully releases its great characteristics after a few years.
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