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$34.99
Unit price / per6 in stock
60% Corvina Verones, 25% Corvinone and 15% Rondinella from clay-calcareous vineyards situated in the hills of Valpolicella, north of Verona.
The process begins with selection in the vineyard of the best grape bunches that are subsequently pressed gently. This is followed by a skin maceration at low temperature for 8-10 days. The wine then undergoes a unique “secondary fermentation” on amarone pomace in February, imparting the aromas and flavours of amarone’s dried fruit. The wine is aged for 18 to 24 month in medium and large size oak casks and then refines for at least 6 months in the bottle prior to release.
The wine is a ruby red colour with garnet hues and offers intense and persistent aromas on the nose. The palate is full bodied, dry and velvety, with black-cherry flavours and dried fruit on the lingering finish.
Up to 12 bottles of wine or equivalent mls:
North Island (non-rural): $7
North Island (rural): $12
South Island(non-rural): $10
South Island(rural): $17
Up to 24 bottles of wine or equivalent mls:
North Island (non-rural): $14
North Island (rural): $24
South Island(non-rural): $20
South Island(rural): $34
Additional delivery fees for Waiheke, Chatham, and Stewart Island
We endeavour to dispatch orders the next business day, couriers can take 1 to 2 business days to deliver to non-rural addresses and 2 to 3 days to deliver to rural addresses.
Exceptions during December:
In December, please allow 3 business days for delivery. The last day for Christmas orders is Sunday 15th December for all South Island and all rural deliveries, and Tuesday 17th December for North Island non-rural deliveries. After these dates Regional Wines cannot guarantee delivery before 25th December.
Unfortunately Regional Wines cannot take responsibility for the breakage of delivered glassware items.
$34.99
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Get in touch
Email: orders@regionalwines.co.nz
Main Line: 04 3856952
Orders Line: 04 3849735
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$34.99
Unit price / per60% Corvina Verones, 25% Corvinone and 15% Rondinella from clay-calcareous vineyards situated in the hills of Valpolicella, north of Verona.
The process begins with selection in the vineyard of the best grape bunches that are subsequently pressed gently. This is followed by a skin maceration at low temperature for 8-10 days. The wine then undergoes a unique “secondary fermentation” on amarone pomace in February, imparting the aromas and flavours of amarone’s dried fruit. The wine is aged for 18 to 24 month in medium and large size oak casks and then refines for at least 6 months in the bottle prior to release.
The wine is a ruby red colour with garnet hues and offers intense and persistent aromas on the nose. The palate is full bodied, dry and velvety, with black-cherry flavours and dried fruit on the lingering finish.
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Please verify that you are 18 years of age or older to enter this site.
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