Pietro Clementi Amarone della Valpolicella Riserva 2007 Champagne This keeps the wine lively

This keeps the wine lively and prevents over-extraction

patience and attention to detail in the cellar

firing a red-fruited beam across the palate and leaving the drinker refreshed rather than pummeled

situated at 350 meters altitude

and she employs a “layer cake” of whole clusters and destemmed berries for the fermentation

Pietro Clementi Amarone della Valpolicella Riserva 2007 Champagne This keeps the wine livelyClementis remarkably vibrant, layered Amarone comes from bunches picked in mid September and dried in shallow wooden crates in a naturally ventilated room of the winery until they lose 40 to 50% of their original water weightwhich takes until the following January or February. At that point, the shriveled grapes are pressed and fermented via naturally occurring yeasts (a rarity for Amarone, as its high sugar levels have difficulty fermenting all the