This is a wine to relish with your nearest and dearest. Ripe cherry fruit, exotic oriental spices, cocoa, liquorice and floral aromas. Powerful yet graceful and elegant on the palate, showing lovely harmony between its rich fruit, its tannic and acidic structure, its alcohol and its slightly viscous mouth feel. The word Amarone is derived from the word amaro - "bitter" - and the long, dry finish reveals the traditional notes of bitter cherry that gave rise to the name.
Amarone is referred to by the Italians as a “vino di meditazione” - a meditation wine. That being said, this wine is rather food friendly and can be served alongside a meal and not just afterwards.
The robust, sometimes oxidized character of traditional Amarone make it especially well-suited for pairing with steaks, stews and ribs, but, if you want to try something special take a bite-sized fragment of parmesan cheese and a teaspoon of acacia honey, pop them both in your mouth, and chew them to savour the taste then take a sip of amarone and enjoy the resulting harmonies. Trust me, you'll be amazed.
From 45 year old vines, grown on the Adami family’s Mezzomonte estate in Ferrazze, comes this modern Amarone blend of Corvina, Corvinone and Rondinella. The grapes are dried for 4 months before fermentation begins, giving the wine exceptional concentration and depth.
90 POINTS Wine Enthusiast: "Aromas of French oak, coconut, blackcurrant, exotic spice and a whiff of grilled bell pepper lead the nose. The firm palate offers cassis, licorice, espresso and chewing tobacco alongside fine-grained tannins."
RECOMMENDED PAIRINGS: This is a meditation wine, a wine to converse over.
That said, it can be paired successfully with strongly flavoured meat base dishes: duck cooked in balsamic vinegar (balsamic chimes in well with amarone), wagyu beef, wild boar, venison, strongly flavoured lamb (especially slow-cooked), robust pasta dishes, e.g. with hare sauce (pappardelle alla lepre), aged cheese as grana padano.
Fish is not normally suggested as a pairing for amarone but, according to sommelier Kazuo Naito it pairs amazingly with anago con nitsume, stewed eel cooked in a sweet soy sauce with some wasabi to refresh the palate. In fact it seems to be the soy sauce that’s the key. Naito also recommends it with chicken teriyaki and spiced chicken livers in soy sauce.
SERVING TEMPERATURE: 16-18 °C
ALCOHOL CONTENT: 15.5%
WINE STORAGE: Between 12 and 16 °C, away from direct sources of light, avoiding excessively dry conditions.