AMARONE

Tasting Notes

Bold and full-bodied, soft and well-balanced tannins.

This timeless wine have a fully bloomed rose bud oak, dark fruit aromatics. With ripe dark cherries.

This, while being accompanied with the complexity of earthy, deeper notes with a subtle hint of spices.

FOOD PAIRING:

Best paired with risotto, pasta, red meats like beef and game, rich cheeses or on its own.

For best results, open the wine 30 minutes before drinking to allow it to breathe.

Serve at room temperature or 68F / 20C.

Wine facts :

Amarone della Valpolicella is made in the “appassimento” method (drying of the grapes). Traditionally it is aged in wood then bottle aged for at least 6 months prior to release.

During King Theodore’s reign it was known as “Reticum” later was referred to as “Acinaticum”. When Venice was a Republic, it was referred to as “Vini dei Dogi” (the Doge’s wine"). The term “Amarone” was not used until the 18th Century.

HOW ITS MADE

“When men drink, they are rich and successful and win lawsuits and are happy and help their friends. Quickly bring me a beaker of wine, so that I may wet my mind and say something clever”

- Iristophanes, Knights, 424 B.C.