Villa Spinosa

The winery has been cultivating 20 hectares of owned vineyards for years, in three of the most suitable microzones for best expressing the characteristics and varied nuances of this territory: these are the three Crus Jago, Figari, Costa del Buso. The cultivated varieties are the traditional Corvina, Corvinone and Rondinella, grown using the Guyot method. The refinements of the wines take place in large 20-25-30 hl barrels and 500 liter tonneaux which rest in the ancient nineteenth-century underground rooms. The traditional drying of the grapes for Amarone and Recioto lasts at least 3-4 months.