PRODUCTION AREA
Mezzane di Sotto and Valle d'Illasi. Limestone-clay soils

GRAPES
Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%

TRAINING SYSTEM
Guyot

HARVEST
Hand-picked from the first ten days of October, with strict selection of the grapes according to ripening time. The grapes are then dried in 5/6 kg trays in a climate-controlled room for 100-120 days.

WINEMAKING
The grapes are destemmed and crushed from mid-January. Cold maceration is followed by controlled fermentation for 20/30 days with frequent pump-overs and movement of the must (temperatures between 18 and 25°C).

AGEING
Aged in French and North American oak barrels of 220 to 500 litres for about 30 months, then 8-10 months in bottle.

TASTING NOTES
Clear and intense, a vigorous ruby red. Intense and complex on the nose, with ethereal notes and ripe red berries, cherry, and spicy hints of nutmeg, cocoa, vanilla and black pepper. Warm and smooth in the mouth, with elegant tannins. A refined, structured wine.

ALCOHOL
16.5% vol.

SERVING TEMPERATURE
16 °C – 18 °C.

Suitable for vegetarians and vegans

Ilatium Morini Amarone della Valpolicella DOCG 75 cl