The History
Amarone della Valpolicella represents Venetian oenological excellence and is one of the most prestigious Italian wines in the world. Gianluca Fugolo passionately carries on the centuries-old tradition of drying grapes, a technique rooted in Roman times. This unique method, passed down from generation to generation in Valpolicella, transforms indigenous grapes into a wine of extraordinary concentration and complexity.
The Production Area
This Amarone DOCG is born in the heart of Valpolicella Classica, among the hills of Fumane, Marano, and Negrar. The vineyards, facing south on calcareous and volcanic soils, benefit from the unique microclimate created by Lake Garda and the Veronese Prealps. After manual harvesting, the Corvina, Corvinone, and Rondinella grapes are placed on racks in ventilated drying rooms, where they slowly wither for 100-120 days, losing about 40% of their weight and concentrating sugars, aromas, and noble substances.
Tasting Notes
On the nose, it presents an intense and complex bouquet: notes of brandied sour cherry, dried plum, figs, dates, and ripe wild berries, enriched by nuances of dark chocolate, sweet tobacco, oriental spices, vanilla, and leather. In the mouth, it is majestic and enveloping, with an imposing yet elegant structure. The tannins are velvety and perfectly integrated, the alcohol warm but never intrusive. The finish is very long, with returns of ripe fruit, sweet spices, and balsamic notes.
Food Pairings
Perfect with:
• Braised beef in Amarone or slow-cooked game (deer, roe deer, wild boar)
• Amarone risotto with ossobuco
• Grilled red meats or substantial roasts
• Aged cheeses: Parmigiano Reggiano 36 months, Grana Padano Riserva, Monte Veronese d'Allevo
• Stuffed pasta like braised ravioli or cappelletti in capon broth
• Meditation: excellent also on its own, as a conversation wine
Serving temperature: 18-20°C (decant 1-2 hours beforehand)
Aging potential: 15-20 years
