Production area: Vineyards planted on the slopes of the stony, loamy hills surrounding the towns of Negrar, Fumane, San Pietro in Cariano and Marano di Valpolicella.
Grape varieties: Corvina and Corvinone (85%) dried for about 30 days before pressing, Cabernet Sauvignon and Merlot (15%).
Yield: 100 kg of grapes yield 50-55 litres of wine.
Ageing: 24 months in 20-hL and 30-hL Slavonian oak barrels, then a further 18 months in 225-litre French oak barrels. A minimum of 12 months of bottle ageing.
Alcohol 14% vol.
Total acidity 5.5-6‰.
Sensory impressions: A deep, brilliant ruby red colour with lively garnet hues. It has an austere nose, a complex but perfectly harmonious bouquet of clear, intense aromas: dried flowers, walnuts and dried figs, forest floor, humus and mushroom juices, hints of iron and graphite, finishing with a fruity note of raspberry and wild strawberry. Extremely well balanced on the palate, it has a great structure, supported by smooth, ripe but vibrant tannins, and a delightfully fresh citrus note, leading on to more aristocratic hints of bitter cocoa and cinchona roots. A lovely, long and refreshing 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 withtastasàl (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, goose confit and beefStroganoff. 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.