“La Poiana” is a bird of prey frequently seen in our vineyards, living proof of an unspoiled, vital environment where areas under vine and woodlands rub shoulders. The wine is made from the grapes grown in our hillside vineyards in Valpolicella Classica, selected in more than twenty vintages, that are the best expression of the fruit and elegance of tannins. Vinification is the traditional Veronese Ripasso technique but interpreted in a modern key.

VARIETIES Corvina and Corvinone, Rondinella.. Grapes are handpicked in late September and are fermented for a second time in winter, on Amarone and Recioto skins.

PRODUCTION DISTRICT The vineyards are in the Classico district, mainly on the hills of Marano and Negrar.

ALTITUDE AND ASPECT 200–350 metres above sea level, with south-east aspecting

TYPE OF SOIL Marly limestone with plenty of clay and gravel. The vines are cultivated in wellaspected, sunny terraces, with typical dry stone walls known as “marogne” in local dialect: walls built by hand using the limestone rocks, making their mark on this winegrowing area and the viticultural landscape.

TRAINING SYSTEM Preferred training systems are single and double pergolas.

HARVEST The harvest began in mid-September. Grapes for Amarone were handpicked and no more than 40% of the clusters on each vine were harvested for drying. The other clusters were left to ripen on the vine for another 20 days, until early October, when they were handpicked and fermented to make Valpolicella Classico Superiore, the base wine of Le Poiane.

WINEMAKING METHOD In February, the dried grapes were taken to the cellar and fermented to produce the Amarone whose skins were then mixed with the Valpolicella wine to make this Ripasso thanks to a second alcoholic fermentation. Second fermentation of Valpolicella on sweet pomace steeped in Amarone enhances the colour, structure and aromas of the wine.

AGEING After the alcoholic fermentation, the wine was moved in part to small French and American oak barrels, some new and some second passage, and in part to larger wood. The ageing in wood lasts 18 months, until blending, which occurred a few months before bottling. Maturation requires a further 3 months in bottle.

SENSORY PROFILE Nicely intense black berries on the nose, with vanilla and spice notes. The caressing palate delivers hints of red berries and cherries, followed by a lingering, spacious finale. ABV 13,50 %.

AGEING POTENTIAL 7 years in bottle laid down horizontally in a dark place, at the right temperature and humidity.

FOOD PAIRING Ideal with grilled and roasted red meat, game and medium-aged cheeses.

ALLERGENS: Contains sulphites.