Amos - Valdisole

Amos - Valdisole

The Amos di Valdisole is a direct, fresh and very drinkable red wine that combines agility, tension and the fresh fruit of its youthful and bold side to the principle of elegance and relaxation of maturity. A juice with a great becoming. Made from red grapes from 20 vineyards located on calcareous soils. In the cellar spontaneous fermentation and maceration for 20 in stainless steel tanks. Aging for 12 months in exhausted oak barrels.

Service

It is recommended to serve it at a temperature of 16/18° in tulip glasses. Daily wine that does not disdain to be aged a few years in the cellar.

Pairing

Excellent with main coruse. Good  to combine with white meat.

Cellar: Valdisole

Valdisole was born in early 2015 on the Roero hills - declared by Unesco, together with the nearby and much more noble Langhe, a World Heritage Site - in a small town called Corneliano d'Alba, in the province of Cuneo. The vines are found almost all in the areas of the Roero appellation and mostly in Valdistefano, one of the additional geographical mentions recently attributed to the Roero wine-growing area on the Langhe model. Valdisole's philosophy can be summed up in a few words: a blend of passion for wine and great curiosity. The desire to discover and experiment leads Giuseppe and Kyriaki to undertake continuous studies and travels, always with a background to international wine production (natural, ça va sans dire). From each trip they bring home winemaking methods from other areas of the world and that is why these wines cannot be defined as "traditional". One principle remains invariable: the only ingredient in wine making is, and remains, exclusively grapes. Valdisole follows totally natural practices in the vineyard without using synthetic chemicals: for example, copper is favored with elements such as propolis and seaweed; while the sulfur is of mineral origin (and not obtained from oil). Consequently in the cellar the fermentations are spontaneous and no type of enological forcing is used with very low doses of sulfur (around 25-30 mg / l) if not absent.