Amarone della Valpolicella DOCG “Campo Leon” by Ilatium
Winemaking: The grapes are destemmed and pressed in the month of January. Cold maceration is followed by controlled fermentation for 20-30 days with frequent pumping over and moving of the pressed grapes (at temperatures from 18°C – 25°C).
Assemblage: corvina and corvinone 70%, rondinella 20%, croatina and oseleta 10%.
Soil: calcareous soils, over 200 metres above sea level.
Colour: clear, intense and vibrant ruby red.
Aroma: intense, complex and almost rich, with perceived ethereal hints and notes of ripe red berries and cherry, with spicy notes of nutmeg and hints of cocoa, vanilla and black pepper.
Palate: warm and smooth, with perceptible elegant tannins. A refined and full-bodied wine.
Ageability: will continue to grow and improve over the next 10-15 years.
Pairing: the rarest and richest bistecca.