About this wine
Vineyard and terroir
The grapes grow on stone terraces in Jago di Negrar and are picked late, at full ripeness.
Grapes
The blend comprises 70% Corvina and Corvinone and 30% Rondinella.
Vinification
The first fermentation takes place at a controlled temperature. At the end of February, the wine undergoes a second fermentation with the addition of Amarone must, contributing sugar, colour and aroma. It is also refermented with the grape pomace used for Amarone, adding flavour, texture, tannins and further aromatic layers.
Ageing
The wine matures in oak barrels for 12–18 months, followed by three months in bottle in the winery’s cellars.
Label / history
Le Poiane means “the buzzard”, a black bird of prey native to this part of Italy and traditionally used in falconry.
