Ca`Erto Amarone Della Valpolicella 2014
OHHHH ho ho. The Force is strong with this one. AMARONE!!!
We NEVER get NEARLY enough Amarone (maybe once a year if the stars align correctly). So PLEASE, please, if you love luscious, sexy, hedonistic Italian Amarone and/or the fantastic wines of Ca’Erto (their “regular” Valpolicella and Ripasso are outrageous values and insane over-deliverers), go, go , go and grab this sexy beast ASAP. Sound advice from your trusty wine merchant --- if you bought the 2012 from us, you KNOW the deal!
Amarone! The way Amarone is made is fascinating (and beautiful) -- check out this video. It’s time-consuming, yields are very small, but the final product is so unique and lavishly delish.
This is the top cuvee of the winery and we often think of Amarone as we do a killer Sonoma Zinfandel with all of its lush, sweet, hedonistic, raisiny ripe fruit, but it's really much more complex and refined, while still packing in all the juicy, curranty blueberry flavor. Warm, generous, round and belly-warming, there's also layers of mocha, fig jam, incense and rich cedary spices, and it's super long and luxurious. This 2014 is hot-off-the-press from the winery (just hit our warehouse) so do not miss it! It’ll likely be another revolution around the sun before we see it again! While it lasts…!
Technical DetailsCountry: Italy
Region: Amarone della Valpolicella
Blend: 70% Corvina, 30% Rondinella
Vineyard: Best grapes of the vineyards in the DOCG area in the locality of Campiano, municipality of Cazzano di Tramigna
Winemaker: Gino Magnabosco
Aging/Cooperage: The grapes are harvested by hand and placed in a plateau and left to dry in the fruit cellar, where the temperature and humidity are constantly monitored. Vinification is carried out towards the beginning of January, when the decline in drying is around 45% and in any case it is always based on the vintage. The fermentation temperature ranges between 23 and 28 ° C and the duration of the maceration is about 20 days, depending on the characteristics of the grapes. The wine is then aged in barrique for at least 30 months. After bottling it remains aged for at least 10 months before being released for consumption.
About The Producer
Along side his family, winemaker Gino Magnabosco is part of the third generation to run the estate. They believe that hard work, drive and determination are key to obtaining the best results from their land. Maintaining, nourishing and cherishing the land of their ancestors is of up most importance. And although not certified, they farm using organic practices and an environmentally friendly approach to both viticulture and vinification.
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