Remo Farina Amarone della Valpolicella - 2022 (750ml) Savennières 92 points Tim Atkin MW

92 points Tim Atkin MW - Christy Canterbury MW

linden blossom

The Cremant Rosé is produced using the Methode Traditionnelle (Champenoise) and it is aged at least 15 months on the lees before being disgorged

but the complexity seems to have mainly ended here

Remo Farina Amarone della Valpolicella - 2022 (750ml) Savennières 92 points Tim Atkin MWDrying: Natural drying of the grape bunches, selected and well spaced in small crates for around 90 days. The drying rooms privilege natural drying conditions with temperature, humidity and weight loss constantly monitored. Vinification: Bunches are destemmed, berries crushed and left on the skins in cold maceration for 5 days. One month of fermentation begins with inoculation of heated selected yeasts in stainless steel at 28 C with frequent pumping