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Fieramonte, Amarone della Valpolicella Classico RISERVA

Fieramonte, Amarone della Valpolicella Classico RISERVA

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Fieramonte exemplifies the story of Valpolicella and its most valued traditions, with an identity firmly based on its steep south-facing slopes, and on the stubbornness of man who has always harnessed the best from these lands. 
Giovanni Allegrini, the Company’s founder and father of Walter, Marilisa and Franco, was proud of the vineyard’s upper hillside location and its fortunate exposure to the east, where the ripening of the grapes is very balanced because – as he often repeated – having chased away the shadows of the night, the morning sun re-awakens nature and gently caresses the grape clusters. 

The grapes are manually harvested and carefully selected. After undergoing appassimento in the drying facility, the grapes are destemmed and lightly pressed. The wine ages for 48 months in 225-litre French oak barriques, is blended for 6 months in large Slavonian oak casks and then aged for about 1 year in the bottle. 

This Amarone, with its intense and compact ruby red colour, opens boldly, with broad aromas of toasted coffee and tobacco. The palate is striking for its imposing structure. The tannins are well-defined but not aggressive, accompanied by fresh, vivacious acidity that lengthens and streamlines the mouthfeel. 

Fieramonte Amarone pairs perfectly with rich, flavoursome dishes across a wide range of cuisines. In Italy, it goes well with braised meat and game, especially quail and partridge, stewed venison, roast lamb, suckling pig with wild herbs, pigeon, and matured cheeses. In Asian and Middle Eastern cuisine, it is the perfect accompaniment to spicy and sweet-sour dishes due to its distinctive notes of raisined grapes, above all Peking duck. In Valpolicella, the cradle of Amarone, where it continues to rekindle the area’s history and traditions, it is served with boiled meats, including calf’s head and cotechino (a special braised pork sausage), as well as the festive season’s roasted, stuffed guineafowl. Serve at 18°C and open one hour before serving. 

45% Corvina Veronese  45% Corvinone  5% Rondinella  5% Oseleta