Wine Spectator | Rating: 91An intense and enticing mix of fresh and spicy dried fig, date and raisin on the nose. Full-bodied, with big, silky tannins that coat the mouth and provide for a long finish of spice and mineral. Best after 2007. 850 cases made.Author: Jo Cooke
Self | Rating:A wine for meditation, reflection and appreciationDrink Dates: Jan-75
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
- 15 bottles owned
- 5 collectors