About this wine
Vineyard and terroir
The vineyards lie in the Amarone della Valpolicella area of northeastern Italy, at 200 metres above sea level. The vines are 10 to 15 years old and are trained using the Guyot system.
Grapes
Corvina and Corvinone together make up 70% of the blend, with Rondinella, Oseleta and Croatina completing it. This is the blend traditionally used in Valpolicella. Corvina always plays the leading role and brings good acidity and cherry notes. Rondinella adds colour and body, but may make up no more than 35% of the blend. Oseleta is a fairly rare red grape that was once close to disappearing; it began to be cultivated again on the eastern shores of Lake Garda at the beginning of the twenty-first century.
Vinification
The fully ripe grapes are harvested in early October. They are dried slowly (appassimento) in crates holding 5–6 kg, for 100–120 days in climate-controlled rooms. This allows the grapes to reach much higher sugar levels and to develop new aromas and a rich, deep flavour. In mid-January the grapes are destemmed and gently pressed, followed by 20–30 days of cold skin maceration. Fermentation takes place in stainless steel tanks at a strictly controlled temperature, with frequent pumping over.
Ageing
After fermentation the wine ages for 30 months in barrels of 220–500 litres made from French and North American oak. After bottling it develops for a further 8–10 months in the winery's cellars.
Tasting profile
Rich and aromatic, with a smooth, velvety texture.
Serving and pairing
Decant for several hours before serving. Serve in large, fine-stemmed glasses.
Label / history
The wine is labelled "Campo Leon".
