ILatium Morini Campo Leon Amarone della Valpolicella 2019 is a wine of exceptional depth, concentration, and elegance from one of the most exciting producers in the new wave of Valpolicella. Made from Corvina, Rondinella, Croatina, and Oseleta grapes, air-dried for 100 to 120 days in small baskets before slow fermentation and 30 months of barrel ageing, this is an Amarone of real ambition and remarkable quality. Rated 4.4 on Vivino and awarded Bronze at the Decanter World Wine Awards 2023.

Why You'll Love It

ILatium Morini has become one of the leading voices in the new wave of Soave, Valpolicella, and Amarone production, earning critical acclaim and numerous accolades since the seven brothers and cousins who founded the estate chose to retain their best grapes and craft their own wines in 2004. The Campo Leon is their flagship Amarone, and it shows: garnet red with orange hues, aromas of ripe black fruit, sour cherries, herbs, and earthiness, and a rich, pruney, raisined palate that is intense yet beautifully balanced. At Vivino 4.4, this is a wine that consistently impresses critics and enthusiasts alike.

Producer

ILatium Morini is a family estate driven by seven brothers and cousins who, in 2004, chose to retain the best grapes from their 40 hectares of vineyards across Valpolicella and Soave to craft their own wines. Since then, the winery has become a leading voice in the new wave of Valpolicella and Amarone production, celebrated for wines of concentrated fruit, vibrant acidity, and elegant balance.

Viticulture & Winemaking

Grapes are carefully hand-harvested at peak ripeness from the estate's 40 hectares and then air-dried for 100 to 120 days in small baskets, ensuring optimal concentration and complexity. Following cryo-maceration, fermentation is carried out under controlled conditions for 20 to 30 days, with frequent pump-overs to extract colour and flavour. The wine is then aged in barrels for 30 months, followed by a further 8 to 10 months of bottle ageing before release.

Tasting Notes

Garnet red with orange hues. The nose offers aromas of ripe black fruit, sour cherries, herbs, and earthiness. On the palate, rich, pruney, and raisined, with intense yet balanced depth and a freshness that lifts the whole. The finish is long and complex. Best enjoyed at 16 to 18 degrees Celsius, decanted for at least one to two hours before serving.

Food Pairing

Outstanding with grilled and roast red meats, game, slow-braised dishes, and ripe aged cheeses. Also a fine companion to wild boar ragu, venison, or a well-aged Pecorino.

Grape Variety

Corvina 70%, Rondinella 20%, Croatina/Oseleta 10%.

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