Wines
Amarone della Valpolicella docg 2017
Amarone is one of Italy's most prestigious red wines, and the Dal Cero family takes it very seriously. Made using the traditional drying method, Amarone Dal Cero is a wine of great depth, both in its aroma of ripe fruit and spices and on the palate. The alcohol finds its rightful companions in the acidity and refined tannins.
| VINIFICATION | The clusters, which are picked by hand and quality-inspected, are placed on wooden trays in drying lofts for 3-4 months, with space left between the clusters to encourage efficient drying. The dried clusters are then pressed and the must macerates on the skins for 15-20 days at 23-25°C. |
| MATURATION | Maturation of ca. 4 years in large oak casks and in 20hl French oak ovals, followed by bottle-ageing. |
| SENSORY PROFILE | A wine of stunning depth and concentration, both in its rich aromas of ripe fruit and spice as well as on the palate, where the alcohol finds in its acidity and elegant tannins perfect traveling companions. |
| SERVING SUGGESTIONS | Ideal with roasts, game, and aged cheeses, but also sipped meditatively by itself as a vino da meditazione. |
| ALCOHOL | 15,5 % vol. |
| SERVING TEMPERATURE | 18 °C |
Dal Cero
The Dal Cero family has consolidated the values set in 1934 by grandfather Augusto at the time of the foundation: respect for the values of the land, sustainability of the territory, personal assessment of the quality of the land and its potential.
This is why Davide, Nico and Francesca Dal Cero have put their signature on the labels. This emphasises how important this challenge is: to be a leading player in an area with a high vocation such as Valpolicella with a distinctive and important voice in terms of drinkability and flavour. Located on the borders of Soave and Roncà growing areas, Valpolicella region showcases an absolutely unique geological structure
Veneto
Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.
In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.
In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.
