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Arlèo Rosso Veronese IGT

Production area
From vineyards of stony and loamy located in Verona surroundings.

Grape varieties
Corvina, Corvinone and Rondinella with other native red varietals.

Almost 30 hl/ha.

Destemming and pressing of the grapes.
Maceration: about 15 days in stainless steel tanks.

36 months in 20-hl and 30-hl Slavonian oak barrels and 500 l French oak barriques.
At least 6 months in bottles.

Wine analysis
Alcohol: 14,5% vol.
Total acidity: 6,4 g/l
Residual sugar: 2,7 g/l

Sensory impressions
A deep, brilliant ruby red colour with lively garnet hues. It has a rich bouquet of ripe fruits and walnuts in which prevails a balsamic sensation and a reminiscence of raspberry, black pepper and leather. Balanced on the palate, the sapidity has the leading role, enriched by enveloping tannins and fruit crispiness, exalted by spices complexity. Long and satisfying finish.

Serving temperature
16-18° C.

Recommended food pairings
Arlèo honours some of the heartiest dishes of our local cuisine, such as fresh pasta with hare or boar sauce, risotto with tastasàl (a mixture of freshly minced pork, beef and veal, generously seasoned with freshly ground black pepper), and the more rustic “polenta e osei”. It is also excellent with the more renowned Châteaubriand steak and goose confit. Ripe cheeses such as Monte Veronese Vecchio, Asiago Stagionato and 24-month old Grana Padano are also highly recommended.Longevity
If well stored, it continues to evolve for a long period of time.