Valpolicella & Amarone

The three Tedeschi siblings Antonietta, Sabrina and Riccardo, who also select the three barrels from which the blend is made each year, give their name to the "Ansari", which is only available in small quantities. Rich bouquet of dried fruit, sultanas, rum pot and chocolate. Firm on the palate with an excellent structure, the opulent fruit centre is joined by balsamic, herbal notes and a piquant bitter note on the long finish. The perfect addition to the famous family winery's top-class Amarone range since the 2016 debut vintage. SUPERIORE.DE

The star from Tenuta Sant'Antonio: A rich dark ruby red, its bouquet of wild fruits, black pepper, tobacco and spices is a delight for the nose. Fruity and full-bodied, yet velvety and very sophisticated in its character - an austere, characterful and elegant Amarone, whose terrificfinish is accompanied by noble tannins. SUPERIORE.DE

In the gentle hills of Mezzane di Sotto, where the Monti Garbi rise majestically over the eastern Valpolicella, lies the centrepiece of the Tenuta Sant'Antonio: Campo dei Gigli – the field of lilies. The oldest vines of the brothers Armando, Tiziano, Paolo and Massimo Castagnedi are rooted here, on calcareous white soils with sandy-loamy inclusions at an altitude of 300 metres. A single vineyard that produces a unique wine. Since 1989, the Castagnedi family has embodied the revolution that changed Valpolicella forever: quality instead of quantity, while everyone else was still focussing on quantity. Forty-year-old vines, trained on the traditional Pergola Veronese with only 3,300 vines per hectare, bear the cuvée of 70% Corvina and Corvinone, 20% Rondinella and 5% each of Croatina and the rare Oseleta. The appassimento – the mystical drying period of at least three months – transforms the hand-picked grapes into concentrated essence.

In 1886, Carlo Campagnola founded his winery in the Marano Valley, in the heart of Valpolicella Classico. In 1907, he won the first gold medal for the best Recioto at the Verona Wine Fair – since then, the family, now in its fifth generation, has continued what began as a small farm. The vineyards for this Amarone are located on calcareous slopes between 200 and 350 metres above sea level, where Corvina, Corvinone and Rondinella are harvested by hand at the end of September. The traditional appassimento drying process takes around 100 days until the grapes have lost 35–40% of their weight. Gentle pressing in December, 30 days of maceration, then ageing: 60% matures for 24 months in large Slavonian oak barrels, 40% for 18 months in new Allier oak barriques.

"My personal challenge is to bring Amarone back to the table. A wonderful food companion that combines power and complexity with a crisp, soft sip." Graziano Prà

Pietro dal Cero grows on the extensive and sunny Luxinum vineyard at the foot of the Monti Lessini. A magnificent, dark ruby-red Amarone. Its sumptuous aromas range from lovely floral nuances to fruity sour cherry and blackberry to balsamic notes such as star anise and merge into a multi-layered bouquet. On the palate, there are hints of dark chocolate, memories of tobacco, coffee and cardamom as well as a hint of mint. A full-bodied, complex wine, the pronounced tannin caresses the palate velvety, a fresh, lively acidity brings lightness and freshness to the long finish, which benefits from nutty accents. Good ageing potential. SUPERIORE.DE

The Allegrini family has been contributing to the history of Valpolicella since the 16th century. Giovanni Allegrini, the visionary, is considered the architect of its rebirth. A man they called "il ragno delle botti", the cellar master spider, because he wandered restlessly between his barrels, always in search of perfection. His son Franco carried on the legacy, revolutionising the Appassimento with the construction of the Terre di Fumane – a state-of-the-art drying facility that precisely controls temperature, humidity and air circulation. Since 2022, the winery has been in the hands of the third generation: Francesco, Giovanni, Matteo and Silvia. The Amarone comes from vines that have been rooted for over 30 years on the hills of Fumane, between 450 and 520 metres above sea level, on clay and limestone soils of volcanic origin. Corvina Veronese and Corvinone each make up 45 per cent of the cuvée, supplemented by Rondinella and Oseleta. After the manual harvest in September, the transformation begins: the grapes rest in the fruttaio for four months, losing 40 to 45 per cent of their weight and concentrating sugar and aromas. Gentle pressing in January, followed by 25 days of maceration at a controlled temperature. Ageing: 18 months in new barriques, a further seven months in large barrels and finally 14 months in the bottle – a total of over three years before the wine leaves the winery.

Capitel Monte Olmi 2018 takes things to another level. It coats the glass with a deep purple glow and exudes a dark and seductive bouquet of redcurrants, sultanas, black liquorice and a hint of spiced citrus. The brooding, velvety texture is complemented by juicy acids and tart red fruits that drench everything they touch, leaving a complex layer of savoury spices, minerals and fine tannins. This wine is structured, long and full of character, but with a balance that will carry it for many years in the cellar. SUPERIORE.DE

Basically, Calcarole is not a vineyard. It is a limestone rock. A terraced massif above the Villa di Rovereti in Negrar, exposed to the south-west, rising to 230 metres – the warmest single vineyard in Valpolicella Classica and at the same time the origin of the most elegant Amarone produced by Guerrieri Rizzardi. The secret lies in this contradiction. Six parcels, planted between 1986 and 2000, are predominantly planted with Corvina, supplemented by Barbera and Sangiovese – varieties that hardly thrive in Valpolicella, but on the hot limestone of Calcarole contribute precisely the freshness that counterbalances the solar concentration. It was this vineyard that produced the first Amarone ever to be honoured as Gambero Rosso's "Vino Rosso dell'Anno" in 2009. Since then, Calcarole has received the Tre Bicchieri in nine out of eleven vintages.

Brigaldara's Amarone Riserva is a wine born from the desire to interpret Valpolicella in its most original form. The strictly selected grapes that form its basis are chosen from the best vineyards in order to maximise the potential of the estate's own vineyards in Valpolicella.

A wine of remarkable aromatic complexity. Amarone aficionados know how many allusions these wines are capable of evoking, and it is not difficult to discern mushrooms, forest undergrowth, truffles, Havana leaves and even wild violets in this wine's aromatic profile, as well as the usual confit cherries and plums. In the mouth, the wine is remarkably concentrated yet elegant, carrying this bundle of allusions effortlessly and seamlessly through the palate. The fine pearly tannins give it support and the concentration of fruit is so great that the acidity almost fades into the background. A dense, polished and stately wine of the highest calibre. SUPERIORE.DE

Maternigo means "mother's land" and is also the name of one of the Tedeschi family's vineyards. The vineyards cover around 33 hectares in two municipalities, Tregnago and Mezzane di Sotto. The new Cru-Amarone Riserva Maternigo is only produced in the best years and its grapes come exclusively from the Barila vineyard. This single vineyard was selected after careful zoning and characterisation of the soil, which is characterised by very low vigour and consequently produces grapes rich in structure.

Strong ruby red. Opulent aromas of dark berries, mint, spices, forest floor and undergrowth. In the balanced, powerful drink very clear, juicy and tight. Spreads comfortably with notes of plum, raspberry compote and chocolate. This great Amarone captivates from the first sip - its long, silky finish leaves nothing to be desired. SUPERIORE.DE

The extremely popular and elegant Amarone classic from Zenato comes from Sant'Ambrogio, the heart of the Valpolicella Classico, where the family has had its home since 1960. Corvina dominates the cuvée with eighty per cent, complemented by Rondinella, Oseleta and Croatina – all from the slopes of the Costalunga parcel. After the hand harvest in October, the ritual of appassimento begins: the grapes rest for four months in shallow crates, losing water and concentrating sugar and flavours. Pressing does not take place until January, followed by slow fermentation with skin contact. The wine then matures for thirty-six months in large Slavonian oak barrels before being released after further maturation in the bottle.

Valpolicella Superiore Monte Lodoletta enchants the senses with a burst of spicy citrus fruits, cherries and incense that leaps from the glass. With each swirl, further depth unfolds with complementary notes of dried roses, cocoa and cloves. The wine is elegant and silky smooth with a harmonious blend of ripe red and blue fruits, a savoury core and gorgeous florals that build towards the finish. Hard red candy and a hint of violet pastille linger long while the mouth craves more. This wine is full of energy, it is already delicious now, but it needs a few more years to fully develop. SUPERIORE.DE

Romano Dal Forno started out in 1983 with a proposition that he has proven every vintage since: a Valpolicella can compete with the greatest wines in the world. He learnt this from Giuseppe Quintarelli. He internalised it in the Val d'Illasi, where his vines grow on alluvial gravel and clay, at up to 450 metres, with a planting density that makes every yield a rarity. Valpolicella Superiore does not begin fermentation – it begins with six weeks of appassimento. Corvina, Corvinone, Croatina, Oseleta and Rondinella dry slowly in the air of the lodoletta, losing water and gaining soul. Then: controlled fermentation in steel tanks, 36 months in new French and American oak barriques, years of ageing in the bottle.

"This is probably not ONE Valpolicella, but THE Valpolicella", wrote one critic about this wine – and hit the nail on the head. Giuseppe Quintarelli has created a monument from a DOC that was often dismissed as a light everyday wine. His method is radical: half of the grapes – corvina, Rondinella and Corvinone grapes from the vineyards in Negrar – in wooden crates for two months, as with Amarone. The other half is processed fresh. After the harvest, a three-day maceration with wild yeasts takes place, then the wine rests on the fine lees and undergoes a second fermentation. What follows is a patience that seems almost forgotten today: six years of ageing in large Slavonian oak barrels. Quintarelli only releases his wines when they are truly ready – never before.

Celestino Gaspari is regarded on the scene as the successor to Giuseppe Quintarelli, having worked there for many years as cellar master. His vintage Amarone has an intense ruby colour with a garnet sheen. The full bouquet has aromas of dark chocolate, prunes, black cherries and cloves. Complex and full-bodied on the palate, very juicy fruit, cherries, plums flanked by a gentle tannin. It offers an impressive multi-dimensionality and great richness, which is evenly distributed across all the senses - regardless of whether it is drunk young after a few hours of decanting or whether it reaches further maturity in the bottle over many years with good storage. SUPERIORE.DE

Amarone Sergio Zenato Riserva - seductive complexity. Deep bouquet of black berries and cocoa, violets and lavender. The taste with aromas of cherries, blackberries and wild berries, in the long finish the invigorating fresh impressions of medicinal herbs. A stately wine of the upper class. SUPERIORE.DE

The Allegrini family has been contributing to the history of Valpolicella since the 16th century. Giovanni Allegrini, the visionary, is considered the architect of its rebirth. A man they called "il ragno delle botti", the cellar master spider, because he wandered restlessly between his barrels, always in search of perfection. His son Franco carried on the legacy, revolutionising the Appassimento with the construction of the Terre di Fumane – a state-of-the-art drying facility that precisely controls temperature, humidity and air circulation. Since 2022, the winery has been in the hands of the third generation: Francesco, Giovanni, Matteo and Silvia. The Amarone comes from vines that have been rooted for over 30 years on the hills of Fumane, between 450 and 520 metres above sea level, on clay and limestone soils of volcanic origin. Corvina Veronese and Corvinone each make up 45 per cent of the cuvée, supplemented by Rondinella and Oseleta. After the manual harvest in September, the transformation begins: the grapes rest for four months in the fruttaio, losing 40 to 45 per cent of their weight and concentrating sugar and aromas. Gentle pressing in January, followed by 25 days of maceration at a controlled temperature. Ageing: 18 months in new barriques, a further seven months in large barrels and finally 14 months in the bottle – a total of over three years before the wine leaves the winery.

This exceptional Recioto was matured for 6 years in Slavonian oak. Deep, dark ruby red in colour. In the nose, a beguiling extract of black cherry, dried flowers and a fine spiciness, with hints of liquorice and mint. On the palate, the fruit is uniform, extremely harmonious and concentrated to the point. Notes of gingerbread, dark chocolate and black cherry glide into an almost endless finish with an unforgettable aftertaste. SUPERIORE.DE

The showpiece of the Zenato winery from the terrific year 2006 with a perfect balance between expressiveness, elegance and almost infinite length. SUPERIORE.DE

The grapes for this graceful Valpolicella Classico come from the Miniere vineyard on the Bertani Villa Novare estate, a south-west-facing site covering just 4 hectares and consisting of two terraces. Bright ruby red in colour, with a very clear nose of fresh fruit, cherry and wild berries, with elegant notes of white pepper. Spicy, juicy and flavoursome on the palate, with remarkable persistence, straightforwardness and great length! SUPERIORE.DE