Sourced from the Cantina di Valpantena, the sort of place that could give Italian co-operatives a good name, this is a superb, well-balanced cuvée of Corvina and 30% Rondinella. Made from dried grapes in the classic Amarone fashion, it has plenty of power and depth, just a touch of sweetness, plum, fig, Christmas cake and liquorice flavours and lovely supporting acidity.
The Allegrinis make some of the best Valpolicellas in the Veneto, so it’s no surprise that this blend of the local grapes Corvina, Corvinone and Rondinella with 10% each of Merlot and Cabernet Sauvignon is so impressive. Made with 15% of dried grapes – a technique used to increase concentration and flavour – this is plummy and refreshing with notes of green herbs and black cherry, impressive underlying structure and a classic combination of acidity and fine-grained tannins.
Less sweet than many commercial Ripasso bottlings – and none the worse for that – this is also showing a bit of bottle-aged complexity, combining notes of plum, strawberry and fig, a nip of tannin and no obvious oak. The combination of fruit, acidity and residual sugar is very well handled here.
This is one of the best vintages yet of this modern Veneto blend of Corvina, Rondinella and Sangiovese, partly made using the Ripasso technique. The chalky soils of this excellent vineyard are apparent in the freshness and minerality of the wine. It’s compact, yet still bright and nuanced, showing subtle oak, good structure and flavours of bramble and blackberry, with a savoury, earthy twist.
Amarone can be something of a one glass wine if it’s too rich and raisiny (at least for me), but this one from the Cantina di Negrar gets the balance spot on. It’s a blend of mostly Corvina, with 15% each of Corvinone and Rondinella, aged in traditional Slavonian casks, rather thas smothered with new oak. Aromatic and spicy, this boasts flavours of plum, raspberry and dark chocolate, with refreshing acidity and the concentration to age further in bottle.