Amarone Campo dei Gigli is made from Corvina grossa and Corvina gentile grapes (70%), Rondinella (20%), Croatina and other minor varieties (10%) grown in the company's vineyards located at 300 metres above sea level, on a hillside in the Garbi Mountains.
The vintage operations are conducted strictly by hand with the grapes being picked and placed in small crates between the final ten days in September and the first ten days in October. The grapes are left to dry in controlled conditions for four months in spacious and naturally ventilated rooms. The wine is refined for a three year period in 350 litre Slavonia oak barrels and is then stacked for six months in the cellars, before it is marketed.
Serve between 18 and 20ºC. Amarone della Valpolicella Campo dei Gigli combines perfectly with red meat main courses (roast beef, boiled and braised meat, beef and foal steaks) as well as seasoned cheese like Parmigiano Reggiano. It is an excellent meditation wine for after dinner relaxation and socialising among friends.