In the glass
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.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- 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.
- 1997 — First Ambrosan single-parcel Amarone Classico release from old Villa Girardi vines
Facts
- Producer
- Nicolis Angelo e Figli
- 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.