Valpolicella: Amarone Chateau Guided Tour and Wine Tasting
Embark on an immersive experience in Valpolicella and discover the history, art, vineyards and excellent contemporary wines on a tour of Tenuta Santa Maria owned by Gi...
Profile
Structure
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 above is our own.
In the glass
Aroma: dried fruit, conserve, undergrowth, walnut husk, leather
Palate: rich delicate weight, austere persistence
Deep ruby red, complex, harmonious and elegant with dried fruit, conserve, undergrowth, walnut husk and leather, then balanced, rich, delicate, austere and persistent on the palate.
What it pairs with
- Braised beef The wine's austere persistence is a match for slow-cooked meat.More wines for beef and red meat →
- Roast game Undergrowth and leather notes meet gamey flavour directly.More wines for game →
- Aged Parmigiano Walnut husk in the wine picks up the cheese's nuttiness.More wines for aged hard cheese →
With cheese
History
Nicolis selects grapes for Amarone into plateaux and dries them in well-ventilated rooms for at least three months, pressing and fermenting in winter and then giving the wine thirty months in cask.
Facts
- Producer
- Nicolis · visiting guide
- Grapes
- Corvina, Corvinone, Rondinella
- Classification
- Amarone della Valpolicella Classico DOCG
- Oak
- Thirty months in cask after a winter fermentation of grapes dried at least three months
- Price
- €50-80 at retail
- Drinking window
- 6-25 from vintage
Frequently asked about Nicolis Amarone della Valpolicella Classico
What does Nicolis Amarone Classico taste like?
The estate reports a deep ruby red colour, a complex, harmonious and elegant nose with notes of dried fruit, conserve, undergrowth, walnut husk and leather, and a balanced, rich, delicate, austere and persistent taste.
How long is Nicolis Amarone aged?
Thirty months in cask, after the dried grapes are pressed and fermented in winter.
How long are the grapes dried?
At least three months in well-ventilated, dry rooms, which the estate says produces an extraordinary concentration of sugars, extract, glycerine and aromas.
Tags
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