Sant’Ambrogio di Valpolicella (Verona), hamlet Conca D’Oro
Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Teroldego, Molinara, Croatina, Merlot, Oseleta 15%
Manual, from the middle of September depending on the climate and the variety of the grape
Duration 120 days
In January or February after the drying, the grapes are de-stemmed and the vinification takes place in steel vats at a controlled temperature for around 30-35 days.
REFINING AND AGING
In oak barrels of 25 hl for 36 months, during which there is a natural micro oxygenation and a stabilization of the colour and the evolution of the aroma. This long period of refining enriches and embellishes the Amarone Piovesole making it pleasurably velvety.
The aging is completed in the bottle: it needs at least 9 months to complete the formation of the bouquet.
15,5 % Vol.
In 0,75 l
TASTING NOTES AND FOOD PARING
An impressive serious wine, your taste buds find a stupendous intensity that cries out for food. A wine that marvelously accompanies meat, roasts, stews and wild game but does not disdain absolutely to be tasted on its own.