AMARONE CAMPO LEON

The grapes used to produce Latium Morini's Amarone Campo Leòn are
withered in 5 kg trays in a controlled climate for
about four months.
The vinification takes place with de-stemmed and pressed grapes from mid-January. Maceration a
cold followed by controlled fermentation 20/30 days with frequent
pumping over and handling of the crushed grapes (temperatures between 18 and 25 ° C). Elevation: Aging in barrels of 220 to 500 liters of French and North American oak, for about 30 months and 8 - 10 months in the bottle.

Organoleptic examination: It is limpid and intense with a vigorous red
ruby. Intense and complex, on the nose, ethereal notes and fruits are perceived a
ripe red berry, cherry, spicy notes of nutmeg, cocoa, and vanilla
black pepper. Warm and soft in the mouth with the presence of a tannin
elegant. A structured wine, but at the same time elegant and refined.