DOC CLASSIC TOP Vinification: crushing, crushing of grapes and fermentation for 10-12 days at 23 ° C with daily automatic punching. In February fermentation on the skins of Amarone. Aging: 12 months in oak barrels and 4 months in bottle. Serving temperature: 14 ° -16 ° C Serve with: pasta dishes, white meats, cold cuts.
