Fleshy and hedonistic, with massive, mouthcoating flavours of blackcurrant jam, coffee, caramel-covered raisins, fig and molasses; and with all that rich, sweetness kept in check by firm tannins and trademark bitterness on the finish. Beautiful, glamorous, uber-mellow red.
Enjoy on its own as the classic vino da meditazione (meditation wine) or pair with Wagyu beef or even dark chocolate.
The hand-selected grapes (only the best bunches need apply) for this Amarone are harvested in October before being dried naturally in a traditional fruit cellar for 4 months, during which time the berries lose 30% of their weight by evaporation. The concentrated, desiccated berries are crushed in January and fermented slowly for 30 days. Maturation is 18 months in a combination of American and French oak of varying ages, and stainless steel. The style is rich but dry, with 8 grams of residual sugar per litre.
Amarone della Valpolicella (its proper name) is one of Italy's most illustrious wines. It is unique in that it is made from semi-dried grapes and, while most passito wines are sweet, Amarone is generally dry (i.e. not sweet). The production method creates a useful by-product: the sugar-rich grape skins that remain after pressing are used to stimulate a second fermentation in basic Valpolicella, bolstering the wine and creating Valpolicella Ripasso.