Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 6 to 25 years from vintage.
vintage6 yrs25 yrs27 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 tanninHigh acidityDryLong finish

Aroma: dried flowers, sour cherry conserve, wild cherry, sweet spice, cherry chocolate, china bark, forest-flower honey

Palate: piercing acidity, velvety tannin, warm dry finesse

Deep ruby with garnet reflections, intense and complex in dried flowers, sour cherry and wild cherry conserve, sweet spice, cherry chocolate, china bark and forest-flower honey with faint vine bark and green olive, and typically Marano on the palate for its piercing acidity and finesse: dry, at the edge of off-dry, warm and soft with velvety tannins.

What it pairs with

  • Game and braised red meats
    The estate names cacciagione and braised, stewed or salmi-cooked red meats.
  • Stracotto d'asino
    Antolini suggests trying it with the Veronese donkey stew.
  • Aged and slightly piquant cheese
    The producer recommends formaggi stagionati e leggermente piccanti.

History

Moròpio is a vineyard at 350 metres in the hills of the Marano valley, and the estate produces eight to nine thousand bottles a year from it. Antolini attributes the wine's piercing acidity and finesse directly to the Marano site.

Facts

Producer
Antolini · visiting guide
Grapes
Corvina, Corvinone, Rondinella, Molinara
Classification
Amarone della Valpolicella Classico DOCG
Oak
Cask-aged after appassimento of hand-selected bunches picked between late September and mid October
Price
€60-95 at retail
Drinking window
6-25 from vintage

Frequently asked about Antolini Moròpio Amarone della Valpolicella Classico

What does Antolini Moròpio taste like?

The estate reports a deep ruby red with garnet reflections and an intense, complex nose of dried flowers, sour cherry and wild cherry conserve, sweet spices, cherry chocolate, china bark and forest-flower honey with very light fragrances of vine bark and green olive. It calls the taste typically Marano for its piercing acidity and finesse, dry to the edge of off-dry, warm and soft with good freshness and velvety tannins.

Where is Moròpio made?

In the Moròpio vineyard at 350 metres in the hills of the Marano valley, inside the Valpolicella Classica zone.

How many bottles of Moròpio are made?

Eight to nine thousand a year, in a 750ml Burgundy bottle with a natural cork.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body high acid iconic molinara mood contemplative mood elegant occasion cellar occasion special occasion winter old world pairs with aged cheese pairs with game pairs with red meat price premium rondinella single vineyard

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