“Ca’ Pigneto”, a breathtaking natural amphitheatre located in the Valpolicella, has been famous for centuries for its microclimate, particularly suitable for the cultivation of olive trees and wines.
Here this red wine of great “calibre” takes its origins. It goes very well with strong dishes of meat and seasoned cheese.
It is a great meditation wine!
The passion, the typical grape varieties Corvina e Rondinella, meticulously grown, and the area, are structural components of this Amarone. After the harvest by hand, the grapes are put into small plateaux and let to dry for four months under constant observation. Then they are crushed and let to ferment naturally for thirty days; after this, the wine is put to mature for three years in small oak barrels and later to refine for at least six months in the bottle. Only now “Ca’ Pigneto” by Paola Adami from Conti Serenelli is ready.