Lenotti Valpolicella

• Varietals: Corvina (60%), Rondinella (35%) and Molinara (5%).

• Vineyards: Classic area of Valpolicella north of Verona. Estate in the hills near the village of S. Ambrogio di Valpolicella. System of growing: traditional with pergola and espalier training.

• Soils: Calcareous and argillaceous grounds of glacial and alluvial origin.

• Winemaking: Soft pressing, fermentation for 6-7 days at controlled temperature (20-22°C.)