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Brunelli Amarone Campo Inferi Riserva 2012
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.
Torre d'Orti Amarone della Valpolicella 2016
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.
Paolo Cottini Amarone della Valpolicella 2015
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.
David Sterza Amarone della Valpolicella Classico 2015
A traditional Valpolicella blend of Corvina, Rondinella, and Molinara varietals in the ancient style of Amarone. This wine is dark ruby red with aromas of raisins, leather, and blackberry. The tannins are like gossamer and the soft acidity gives rise to the rich blackberry and raspberry compote, cedar, and spice. A long, smooth finish of toasted wood and juicy raisin leave you pouring another glass of this full-throttled red.
Enjoy this Amarone in the dead of winter with a good book, hot cup of tea, and a blazing fire. It is also agreeable when paired with roasted wild game, grilled red meat, lasagna, grilled portabella mushrooms, and Osso Bucco.
Serve at 18°C. Although very drinkable now, Amarone is known to get better with age, so get another and stick it in the cellar.
The name Amarone was coined in the 18th century and is a style of winemaking using approved grapes that have been laid out to dry or allowed to dry on the vine to almost a raisin. The sugars in the juice become more concentrated imparting a pronounced sweetness and a slight “raisiny” taste to the resulting wine.
This Amarone has been aged in French oak barrels for 15 months. The grapes were harvested manually at the Sternza farm in a village located in Casterna, at the foothills of the Lessini mountains.
Rizzardi 3 Cru Amarone Valpolicella 2013
The Guerrieri Rizzardi estate was founded in 1914 following a marriage between two local families, the Counts Guerrieri and the Counts Rizzardi, who were respected wine producers in the Veneto region. Over the years the family has sought to produce top quality wines which stay true to the region’s noble winemaking traditions. The estate is currently run by Giuseppe and Agostino Rizzardi who have sought to modernise their winemaking practices while honouring their ancient family connection to this land.
This sumptuous Amarone takes its name from the three Cru vineyards, Calcarole, Pojega & Rovereti, where the grapes are sourced for this wine. Calcarole is a steep 5 hectare vineyard located on a hill, while Pojega and Rovereti are planted on gentle slopes on clay soils. Following the harvest the grapes are carefully raisined in a well-ventilated room for three and a half months. They are then fermented slowly over the course of a month and matured in small oak barrels for 12 months and in large 25 hl barrels for a further 24 months.
This produces a magnificent Amarone that exudes rich dark berry and sweet spice aromas along with hints of toasty oak. The first sip reveals a generous full body, firm structure and luscious blackcurrant jam, dark chocolate, leather and licorice flavours which linger on the tongue.
Nicolis Ambrosan Amarone della Valpolicella 2009
The magnificent Ambrosan Amarone is the flagship wine of the Nicolis estate which is run by brothers Giancarlo and Giuseppe. The family work around 40 hectares of vineyards which include some of the Valpolicella region’s finest sites for making Amarone. This single vineyard Amarone is crafted with grapes sourced from the family’s Ambrosan plot which is located in the hills at an altitude of between 200 and 480 metres.
All of the grapes harvested by hand and then left for four months in a well-ventilated room. This process turns the grapes into raisins, helping to add concentration of flavour and greater body and richness to the finished wine. They then undergo a slow fermentation and maceration for one month before being aged in Slavonian oak barrels for a period of 30 months.
The result is a bold, intense wine that opens with rich aromas of black cherry jam, raisins, sweet baking spice and hints of tobacco and leather. On the palate you’ll immediately notice the full body and ripe tannins along with seductive dark berry, cigar box and bitter chocolate flavours. The Ambrosan Amarone is an ideal partner to accompany a special meal of game or roasted meat and also makes an excellent candidate for extended cellar ageing.