A full bodied and flavoursome wine. Everything you want from an Amarone.
A complete bomb! Big, powerful and intense flavour, with an alcohol content comparable to port. Black cherries and spice really come through, creating an immense and warming red wine. Amazing!
Amarone is the symbolic wine of Valpolicella and represents an exciting challenge for the Pieropan company. This wine was born from the family's desire to measure themselves against the unique territory of Valpolicella, in Cellore di Illasi. Amarone fulfills the dream of an important wine, rich and structured, but also elegant and fine, a distinctive element of the wines of the Pieropan winery
The Pieropan family has produced wines in Soave since the 1890s and today, their estate comprises 58 hectares of vineyards planted on the stony hills of Soave Classico. In the early 1930s, they were the first producer to bottle a wine with the name Soave on the label. Nino Pieropan took over from his father in 1970 and became the first producer to make a single-vineyard Soave, ‘Calvarino’ in 1971. When Nino sadly passed away in 2018, his two sons, Andrea and Dario, began running the estate, continuing their family’s traditions and passion for making outstanding wine. From the 2015 vintage onwards, all Pieropan’s wines are certified organic.
While renowned for their white wines, the Pieropan family also produce exceptional Valpolicella and Amarone from their 16-hectare property in the Val d‘Illasi (to the west of Soave Classico), which they bought in 1999. Thanks to the vineyards’ elevation of 40 metres above sea level, the wines produced here have a particularly ethereal character. Their ‘Ruberpan’ Valpolicella Superiore is fresh, scented and attractive, while their ‘Vigna Garzon’ Amarone is similarly elegant and perfumed. Both continue to get better from vintage to vintage as the vines mature and the hand in the cellar acquires greater certainty.
Widely planted in the Vento region of Italy's north-eastern corner, Corvina is the most important grape variety of Valpolicella. On its own, it produces wines that are low to medium in tannins with high acidity and bright sour cherry flavours, however it is most commonly blended with other native Italian varieties.
Corvina is known to ripen very late, which can be an issue for growers, but thick skins means that it lends itself well to air-drying - the apassimento process. Grapes are picked and dried indoors to concentrate their sugars, acids, tannins and flavours. The result is a full-bodied wine with high alcohol, high tannins and pronounced fruit flavours (both fresh and dried). This is the method employed in the production of Amarone and Recioto della Valpolicella wines, and to a lesser extent the region's Ripasso wines.
