Drink now through to 2029. Decant an hour before serving.

Brothers Giancarlo and Giuseppe inherited the Nicolis estate from their father Angelo and currently work 40 hectares of vines planted on some of Valpolicella’s best sites. Following in the footsteps of their father, Angelo, the pair personally take care of every detail in the vineyard and winery to craft wines of incredible refinement and quality.

This impressive Amarone is made according to the traditional method whereby the grapes are left to dry out into raisins in well-ventilated rooms for 3 months. This reduces the water content and concentrates the aromas, flavours and sugars in the grapes. Fermentation and maceration then take place over the course of a month, following which the wine is aged in Slavonian oak barrels for 30 months before it is deemed ready for bottling.

An inky ruby hue and intense aromas of red cherry jam, ripe plums, dried fruit, leather and dark chocolate characterise the finished wine. Opulent and full-bodied on the palate, the soft tannins are complemented by bold dark berry, cocoa and sweet spice flavours along with a hint of balancing freshness. This magnificent bottle is ideal to drink now alongside hearty red meat dishes, although it can also be cellared for at least the next decade if not longer.

Drink now through to 2029. Decant 2 hours before serving.

Sweet dark chocolate, raisins and roasted coffee bean aromas erupt out of the glass, while the palate is dominated by crushed redcurrants, plums and cherry liqueur with undertones of dried herbs and figs. Full bodied with a sumptuously rich mouthfeel, the Campo Inferi Amarone has a firm structure with endless layers of complexity which slowly reveal themselves over the course of an evening.

This voluptuous and multifaceted Amarone is an ideal choice to savour over an elegant dinner with loved ones or close friends. Choose a hearty meat dish like a prime cut of steak, beef goulash or even a delicate guinea fowl served with truffles to tease out the earthy, herbal character of this unique wine.

Only made in small quantities in the best vintages, Campo Inferi Amarone is named after the steep, inaccessible vineyard where the indigenous Corvina Veronese, Rondinella and Corvinone grapes are sourced. The Brunelli family have been working this land for generations and know just how to capture the essence of this unique site. Following ancient local winemaking practices, the grapes are carefully selected and dried over the winter to concentrate their flavours before vinification. The young Amarone is then matured in large oak casks for 48 months followed by 12 months of maturation in the bottle.

Drink now through to 2030. No need to decant before serving.

Seductive crushed blackberries, sweet baking spice and cherries soaked in brandy delight the nose, while the palate offers a firm full body, soft tannins and concentrated flavours of wild forest fruits, cassis and raisins. This well-structured wine has a bold personality which is best paired with hearty dishes like pappardelle with venison ragu or rigatoni bolognese.

Amadio Fasoli founded the family winery in 1925 when he began making wine for local bars on his fruit and vegetable farm in the Illasi valley close to Verona. Today the fourth generation of the Fasoli family lovingly craft this magnificent Amarone from Corvina, Corvinone and Rondinella grapes which are grown by local grape farmers who have been working in partnership with the estate for decades.

The flagship red wine of the Veneto region, the Fasoli’s Amarone is made by drying the grapes in small wooden boxes for 5 to 6 months following the harvest. The wine is then fermented and matured in oak barrels for at least three years. This produces a powerful red wine which can be cellared for another ten to fifteen years to allow the wine to continue to develop and evolve.

Ideally drink now through to 2030.

Decant 1 hour.

Deep garnet colour with cherry red tinges, the nose delivers intense dried fruit, black cherry, wood, spice, and jam. The palate offers intense fruit, black cherry, with hints of spice, vanilla and chocolate. The full bodied wine has tannins that are silky and well integrated along with good acidity that helps to balance the wine perfectly. The finish is long and persistent and allows this fabulous wine to be enjoyed a little longer.

Would match perfectly with red meat, game, venison, spicy sausages, and aged cheeses.

Amarone is made by partially drying grapes naturally in the case of Cavalchina, this is carried out by placing the grapes on small wooden trays that are then placed in a wooden hut that provides the perfect drying conditions. The purpose of partially drying the grapes is that the juice is concentrated, as are the flavours and sugars within the grapes. The grapes are hand harvested to ensure that only the best fruit is used for the wines. Traditional fermentation is used and can last for up to 3 weeks . The wine is then matured in new French oak for 12 months prior to bottling.

The great combination of alcohol, tannin and acid provides a complex and wine that has superb drinkability yet is capable of ageing well for many years.

Drink now through to 2026. No need to decant before serving.

This majestic Amarone opens with notes of dried herbs, leather, smoky tobacco, and blackberries and blackcurrants, while the first sip reveals a bold full body, firm structure, and smooth and refined tannins. The palate is characterised by rich dark berry flavours seasoned with hints of sweet spices, baked earth, and leather which linger long on the tongue.

Winemaker Celestino Gaspari learnt the art of making magnificent Amarones while working with the legendary Giuseppe Quintarelli who would go on to become his future father-in-law as well as his mentor. After working as a consultant winemaker and helping to launch over a dozen wineries in the Veneto, Celestino decided to focus on realising his own dream and founded Zyme in his garage.

The grapes for this wine are sourced from old vines planted in the Negrar di Valpolicella commune and the wine is only made during the very best years. Following the harvest in late September the grapes are dried in the traditional manner for around 3 months to concentrate the flavours and sugar content. The grape must is then left to macerate and ferment using the wild yeasts naturally in the environment for some 2 months. The final step is extended maturation in huge Slavonian oak casks for at least 5 years and a further year of bottle ageing.

Drink now through to 2030. No need to decant before serving.

This powerful Amarone is sure to please lovers of big, bold reds thanks to its opulent flavour profile and well-built structure. The nose opens with hints of bright red cherry, cassis and dark plum complemented by dried fruit, tobacco and cigar box from the oak ageing. On the palate there are deep, concentrated dark fruit flavours with dark chocolate, coffee, and mocha along with a full body, smooth texture and firm tannins.

After the Corvina, Corvinone and Rondinella grapes are harvested they are dried in the traditional way for 90-110 days to concentrate the sugars and flavours. The grapes are then vinifed and aged in barriques for 12 months followed by another 12 months in 3000 litre casks. The well-built structure makes this a great contender for extended cellar ageing over the next decade or so, and it can also be enjoyed now alongside hearty red meat dishes like beef bourguignon or a rib eye steak.

The Cottini family have been winemakers for generations, so it was only natural for Paolo Cottini to found his own winery in the small medieval town of Castelrotto in the heart of the Valpolicella region. His vineyards are located in the Negrar Valley and Valgatara at between 250-480 metres of altitude.