Amarone della Valpolicella DOCG - Antiche Terre

The Amarone della Valpolicella from Antiche Terre in Veneto reveals a dense color in the glass. If you tilt the glass slightly, you can see a transition of color towards garnet red at the edges of this barrel-aged wine. When the glass is swirled, this red wine reveals a high viscosity, which can be seen in church windows at the edge of the glass. The first nose of the Amarone della Valpolicella presents nuances of blueberries, mulberries and raisins. The fruity notes of the bouquet are joined by notes of barrel ageing such as black tea, vanilla and cinnamon.

This red from Antiche Terre is perfect for all wine connoisseurs who like as little residual sugar in their wine as possible. However, it is never sparse or brittle, as you would expect from a top-quality wine. On the palate, the texture of this powerful red wine is wonderfully dense and full-bodied. Thanks to the balanced fruit acidity, the Amarone della Valpolicella has a velvety mouthfeel without lacking freshness. The finish of this well-matured red wine from the Veneto wine-growing region delights with a remarkable aftertaste.

Vinification of the Amarone della Valpolicella from Antiche Terre

The basis for the powerful Amarone della Valpolicella from Veneto are grapes from the Corvina, Corvinone and Rondinella grape varieties. The Amarone della Valpolicella is obviously also influenced by the climate and viticultural style of Valpolicella. This Italian wine can be described as an Old World wine in the best sense of the word and is exceptionally impressive. After the grape harvest, the grapes are quickly taken to the press house. Here they are selected and carefully crushed. Fermentation then takes place at controlled temperatures. The fermentation is followed by maturation for 12 months in oak barrels.

Recommended pairing for the Antiche Terre Amarone della Valpolicella

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to Thai cucumber salad, vegetable couscous with beef rissoles or veal steak with beans and tomatoes.

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