Amarone della Valpolicella Classico
The “Amarone” style dates back to the 8th/10th Century when it became necessary to label the wine produced with dried grapes. The label on this wine shows an effigy that decorates an ancient Romanesque church located near our cellar. It depicts two winged lions guarding a vase of wine.
Appellation: Amarone della Valpolicella DOCG
Type: Red, Appassimento.
Blend: 70% Corvina Veronese, 20-25% Rondinella, 5-10% Molinara (varies slightly)
Organic
Color: Luminous garnet.
Bouquet: Rich notes of brandied cherries, violets, with developing spicy notes of pepper and cloves.
Taste: Explosive and warm, rich red fruit that is well balanced by the pleasantly savory dryness of the strong tannins. The balance of fruit acidity adds elegance and enhances the enjoyment, and on the long finish there is a taste of small, sweet fruits preserved in spirits.
Alcohol by volume: 16.5%.
Serve: 18-20°C (64-68°F). This wine really should be decanted to get the maximum experience. If you don’t have a decanter leave the bottle open for a couple of hours before serving.
Food Pairing: Amarone is an intense wine that needs to be paired with foods capable of standing up to the comparison with its flavorful power. Excellent with aged cheeses, it expresses the best of itself with dishes of game or very elaborate dishes like braised and slow-cooked meats. It is particularly intriguing paired with a platter of pork ribs in barbecue sauce.
Production area: Situated in the hilly area of Valpolicella Classica at around 250 meters/ 820 feet above sea level.
Vineyard exposure: Mainly South-West.
Soil: Very light limestone rich in fossils.
Training System: Pergola Trentina (Trento trellis).
Density: About 3,000 vines per hectare.
Average of vines: 40 years old.
Number of buds per vine: 20-25.
Harvest: Third week of September, manual picking and sorting.
Production Technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until January. During this time, they lose about 40% of their weight.
Vinification: Third week in January with traditional pressing, keeping the grapes in bunches.
Fermentation: Temperature between 15-20 °C (59-68˚F). Duration of maceration 45 days. Daily remontage.
Aging: Transfer to oak barrels immediately after drawing wine from vats. Maturing in oak barrels and tonneaux for 24 months. Maturing in bottles for 6 months.
2010 Amarone della Valpolicella Classico – 88 Points – R. P. Wine Advocate (Dec 2014)
“The 2010 Amarone della Valpolicella Classico sees fruit harvested from limestone rich soils and southwest exposures. The quality of fruit on display is very good and the bouquet offers a pretty array of dark fruit and wild berry aromas. Venturini uses a heavy oak regime. The wine spends two years in tonneaux and the oak does mask some of the fruit.” ~ M.L.
2009 Amarone della Valpolicella Classico – 90 Points – R. P. Wine Advocate (Oct 2013)
“The 2009 Amarone della Valpolicella Classico is 70% Corvina, 25% Rondinella and 5% Molinara. This classic Amarone blend is carefully studied to bring optimal apassimento results, with bold intensity, good structure and characteristic aromas of dried fruit and spice. Velveteen texture marks the finish." ~ M.L.
