Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 8 to 30 years from vintage.
vintage8 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: raisin, blackberry, blueberry, plum, tobacco, black pepper, liquorice, coffee

Palate: good minerality, balsamic notes, cherry chocolate, spiced finish

Intense ruby with garnet reflections, complex in raisin, blackberry, blueberry and plum with tobacco, black pepper, liquorice and coffee, then dry, warm and soft with evident but pleasant tannins, a well-turned robust mouth and balsamic and cherry-chocolate notes on a spiced finish. Austere, rigid and deep.

What it pairs with

  • Aged Parmigiano Reggiano
    The estate names mature Parmigiano specifically for this wine.
  • Game in salmi
    Antolini lists cacciagione and salmi-cooked red meats.
  • Braised beef
    The producer recommends stewed and braised red meats.

History

Ca' Coato is a parcel the Antolini brothers bought in 2000 in the Negrar valley, on the hillside band between San Vito and Roselle, planted to local varieties on Guyot. Five to six thousand bottles are made a year from vines at 170 to 220 metres.

  1. 2000: Antolini buys the Ca' Coato parcel in the Negrar valley and plants local varieties

Facts

Producer
Antolini · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Amarone della Valpolicella Classico DOCG
Oak
Cask-aged after appassimento, a wine the estate says needs long time to express itself
Price
€65-100 at retail
Drinking window
8-30 from vintage

Frequently asked about Antolini Ca' Coato Amarone della Valpolicella Classico

How is Ca' Coato different from Moròpio?

Antolini calls Ca' Coato the brother of Moròpio. Moròpio comes from the Marano valley at 350 metres and shows piercing acidity and finesse, while Ca' Coato comes from Negrar at 170 to 220 metres and the estate describes it as austere, rigid and deep, needing long time to express itself fully.

What does Ca' Coato taste like?

An intense ruby red with garnet reflections and an intense, complex nose of raisin, blackberry, blueberry and plum with tobacco, black pepper, liquorice and coffee. The estate reports a dry, warm and soft palate with evident but pleasant tannins, good minerality, balsamic and cherry-chocolate notes and a spiced finish.

How many bottles of Ca' Coato are made?

Five to six thousand a year, from a parcel of about two hectares planted from 2000.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body medium acid mood bold mood contemplative occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with game pairs with red meat price premium rondinella single vineyard

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