Campagnola Amarone della Valpolicella 2018

Selected hillside vineyards, in Marano di Valpolicella valley, planted in calcareous soil are used for the Campagnola Amarone. Corvina Veronese and Corvinone Veronese 75%, Rondinella 25%. Bunches are hand picked and rigorously selected at the end of September. Then traditional natural drying of the grapes starts at the end of September for about 100 days with a natural loss of 35-40% of the weight due to dehydration. The grapes are soft pressed in December/January, followed by a 30 days maceration on the skins. 60% of the wine is aged for 24 months in big oak barrel by 25-30-50 hl, and 40% of the wine is aged for 18 months in new French barriques from Allier oak.

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