Lenotti Amarone della Valpolicella

• Varietals:  70% Corvina, 25% Rondinella and 5% Oseleta

• Vineyards: Classic area of Valpolicella north of Verona. Estate in the hills near the village of S. Ambrogio di Valpolicella.

• Soils: Argillaceous and calcareous grounds of glacial and alluvial origin.

• Winemaking: Produced in extremely limited quantities only in the best years from the best red grapes of Valpolicella, which dry out in cases until late winter and are traditionally vinified in January-February. Soft pressing, slow fermentation (that can last also some months) at controlled temperature (22-23°C.), ageing in oak wood butts for 3-5 years.