Amarone della Valpolicella DOCG Classico 2015
This nectar is a blend of Corvina (60%), Corvinone (15%), Rondinella (15%) and other varieties as per DOCG regulations from 15-25 old vineyards located between 150 and 450m asl. The grapes are manually harvested between September and October. Then they are left in the drying room until December/January. Only at the beginning of February then they are crushed with de-stemming of the grapes. The fermentation take place between 12 to 23 °C with slow maceration for 30 days, 12 of which cold. Manual punching-down three times a day. Once the malolactic fermentation is completed, the divine nectar ages in large oak barrels for at least 18 months and in bottles for another 6-8 months. Salute!
The wine has a ruby color. The intensity is medium.
The aroma intensity is medium. The aromatic palette is characterized by notes of crunchy red fruits, and spices. The secondary aromas remember the toast, while the tertiaries include leather, tobacco and earth.
In the mouth, the wine is dry with medium high level of acidity. The tannins are medium plus. The alcohol is high (i.e. 15.5 %), but very gentle. The flavor intensity is pronounced, with hints of red fruits, plum, sour cherry preserved in alcohol, and black pepper. The secondary aromas include vanilla, cedar, and toast. The tertiaries remember again the leather, tobacco and earth. The lasting is long.
This nectar positively surprises me and the other diners for its being almost austere, and not the classical heavy and opulent Amarone. At the palate, it is quite vibrant, almost refreshing. Unfortunately it lacks a bit of complexity and evolution, but its elegance is remarkable, despite the muscles.