Wine Advocate | Rating: 93The 1998 Amarone reveals a gorgeous nose along with ripe red cherries, cough syrup, spices and minerals on a medium-bodied frame. Made in a sweet, inviting style, it offers excellent length as well as purity in a very classic style. It also appears to have enough fruit to compensate for the volatile acidity which is present.Author: Antonio Galloni
Wine Spectator | Rating: 90The nose is subtle, yet complex and enticing, offering spicy dried fruit, fresh cola leaves, tobacco, dried flowers and red brick aromas. Full-bodied, with a tight bead of spicy currant that comes to the fore and characterizes the long finish. More linear than the 1997, but well-balanced. Less concentrated and sweet than in the past.Author: Jo Cooke
Corvina blends are native to the sub-region of in northern . The Corvina variety is thin-skinned with high acidity, moderate color, and low to medium tannin. It is the dominant grape in these blends, alongside local varieties that improve the color and tannin of the wine, including Rondinella and Molinara. The passito method, a technique native to Veneto, is used to increase the structure and flavor concentration of the highest-quality wines. This method involves picking grapes early when they are still high in acid and drying them indoors on straw mats for months, thus concentrating the sugars and flavors. High sugar levels lead to higher levels of alcohol and body during fermentation, creating powerful, full-bodied, well-balanced wines with high alcohol, medium to high tannin, and concentrated flavors of red berry and spice. The best wines are aged in large oak casks and top producers include , , and .
Due to its high level of alcohol and powerful flavor profile, pairing Amarone with food is more complicated than most other varieties as the wine can easily overpower the food. Dishes that stand up to this blend include rich meats such as rabbit and short ribs and bold, aged cheeses.
Collector Data For This Wine
- 409 bottles owned
- 62 collectors