Amarone della Valpolicella Classico
70% Corvina, 20% Rondinella, 5% Croatina, 5% Molinara.
Yield per hectare: 27 hl/ha.
The grapes from the “brolo” are carefully selected and hand harvested, then placed to dry in big, well-aired rooms for 4 months. They wither naturally, producing extraordinary concentration of body, sugar, dry residues and aromas. The must is obtained from a soft pressing and undergoes long-term fermentation. The maceration on the skins lasts one month. The wine is then matured in small oak barrels for 30 months.
An intense nose, complex and rich, elegant and refined, with hints of red berries, candied fruit, leather, spices, tobacco, chocolate and licorice. On the palate, rounded tannins, balanced and structured wine. Lingering aromas of spices and licorice, persistent finish. Amarone is considered as a typical “vino da meditazione” (“meditation wine”). 16.5% alcohol. 7 gr. RS.
About the Producer
Valpolicella is the hilly area to the west of Verona, between the left side of the river Adige and the Monti Lessini. Historically it includes the villages of Negrar, San Pietro in Cariano, Marano, Fumane, and Sant’Ambrogio."Palazzo Montanari" is a 14th century private estate turned into a "Villa Padronale" during the 16th century. It is located on the hill of Bure, in the heart of “Valpolicella Classica”. Since the beginning of the 19th century, the whole building has remained more or less the same, preserving its old charm of both a fortified tower house and a typical 18th century country villa.
Today, Palazzo Montanari maintains its original function, while producing olive oil and prestigious Valpolicella wines. The southeast exposure maximizes the amount of sunlight, and the benefits from the breeze that gently blows down the Fumane valley. The soil is dry, clayey and rich in fossils, which guarantees the very high quality of the grapes.
The Nicolis family has been working in the vineyards around the Villa since 1951. They bought the house and surrounding vineyards (3 hectares) in 2000, when the owners were looking to sell it. Massimo Nicolis takes great care of the land, together with his brothers Giancarlo, an agronomist, and Giuseppe, a wine maker. All of them have more than thirty years of experience. They bring passion to every step of the process, from the care brought to the tending of the vineyards, to the winemaking and aging of the wine - in small oak barrels, then in bottle. Palazzo Montanari made its first vintage in 2001, and was introduced in the States in 2008.