Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 10 to 30 years from vintage.
vintage10 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 tanninHigh acidityDryLong finish

Aroma: dried cherry concentrate, tobacco, cedar, dark chocolate, iron, dried plum

Palate: dried black cherry, espresso, tobacco leaf, cedar, iron mineral, dried herbs

Ambrosan is the single-parcel selection from Nicolis's oldest vines on the Villa Girardi estate, given an extra year in large Slavonian casks compared to the estate Amarone; a more concentrated and austere expression of tobacco-cedar style with excellent ageing potential.

What it pairs with

  • Braised oxtail with root vegetables
    The iron mineral and cedar intensity of Ambrosan demands the collagen richness of oxtail braise.
  • Aged Parmigiano Reggiano 48 months
    The most intense Parmigiano provides sufficient salt and umami to match this concentrated wine.

How to serve Nicolis Ambrosan Amarone della Valpolicella Classico

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
  4. Pair with. Braised oxtail with root vegetables, Aged Parmigiano Reggiano 48 months. Match the wine's structure to the dish's fat and salt.

History

Ambrosan was developed as Nicolis's prestige selection from the oldest Villa Girardi vines, given longer wood ageing to produce a more austere, age-worthy Amarone for collectors.

  1. 1997: First Ambrosan single-parcel Amarone Classico release from old Villa Girardi vines

Facts

Producer
Nicolis Angelo e Figli · visiting guide
Grapes
Corvina (65%), Corvinone (25%), Rondinella (5%), Molinara (5%)
Classification
Amarone della Valpolicella Classico DOCG
Oak
Aged 4 years in large Slavonian oak casks; selection from oldest estate vines
ABV
16.0%
Price
€100-160 at retail
Drinking window
10-30 from vintage
First vintage
1997

Frequently asked about Nicolis Ambrosan Amarone della Valpolicella Classico

What does Nicolis Ambrosan Amarone della Valpolicella Classico taste like?

On the nose, dried cherry concentrate, tobacco, cedar, dark chocolate, iron. On the palate, dried black cherry, espresso, tobacco leaf, cedar, iron mineral. Structurally full-bodied, firm tannins, high acidity with a long finish. Ambrosan is the single-parcel selection from Nicolis's oldest vines on the Villa Girardi estate, given an extra year in large Slavonian casks compared to the estate Amarone; a more concentrated and austere expression of tobacco-cedar style with excellent ageing potential.

When should I drink Nicolis Ambrosan Amarone della Valpolicella Classico?

Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Nicolis Ambrosan Amarone della Valpolicella Classico?

Braised oxtail with root vegetables is the canonical pairing; Aged Parmigiano Reggiano 48 months is the other strong match. The iron mineral and cedar intensity of Ambrosan demands the collagen richness of oxtail braise.

What grapes are in Nicolis Ambrosan Amarone della Valpolicella Classico?

The blend is Corvina (65%), Corvinone (25%), Rondinella (5%), Molinara (5%). The wine is classified as Amarone della Valpolicella Classico DOCG.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body hidden gem high acid molinara mood bold mood contemplative occasion cellar occasion gift occasion special old vines old world pairs with aged cheese pairs with game pairs with red meat price fine rondinella single vineyard

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