Excellent result of our Amarone tasting Amarone Falstaff! Here is the translation: Brilliant ruby ​​red In the nose you can distinguish many notes of caramel, malt, brought from woody flavors, very dark and ripe. Balanced on the palate with a certain creaminess, firm acidity and good traction, dense tannins, slightly persistent in the reverberation due to the use of wood. Here the Amarone tasting on the Falstaff site.

We bottled Amarone 2015, here a short summary for the vintage 2015!

Harvest 2015

The 2015 vintage was reached by extreme temperatures and with little safety during the season.
The acidity has been in sharp decline with wines that are less fresh but softer and rounder. For each of the symbols of Valpolicella they have in the softness and roundness of their most characteristic aspects.

AMARONE 2015

Amarone 2015 has a ruby ​​red color of great intensity, immediately recognizable aromas in the great Amarone della Valpolicella aromas: intense and clean hints of very ripe cherry, black cherry, wild berries followed by fresh and slightly spicy tones. In the mouth it is dry and soft at the same time, enveloping and of great balance thanks to the excellent balance between acidity and tannins. All the taste is embellished by a tannic texture of great pleasure, which fades to a finish of excellent persistence, with slight hints of red fruit.

Food Pairings

Amarone 2015 can be easily combined with braised meat, game, roasts, wild boar, aged cheeses or pasta with a tasty ragù (in Verona, bigoli with Asino ragù are typical). Risotto all’Amarone very good!

There are many different olive varietals, different production areas in Italy and few quality certifications that is useful to know when reading the label of an olive oil bottle.
The regulation concerning olive oil labelling is very strict and detailed, you can have written on the label “extra virgin olive oil” (olio extra vergine d’oliva), “virgin olive oil” (olio vergine d’oliva), “olive oil” (olio d’oliva). And even if they are all made with the same fruit, these oils are very different in quality, acidity, taste and of course price.

Italian extra virgin olive oil: Veneto oil

Verona Oil

The province of Verona is the highest area of ​​the world where it is possible to grow the olive tree for the production of olive oil. There are two production areas certified with the D.O.P .: Garda-Orientale and Veneto-Valpolicella.

Let’s see the differences between the two areas!

Garda oil

This ares is close to the Lake Garda,  a ground rich in sand and pebbles that favors an optimal drainage. It is the area closest to Lake Garda and must have at least 50% of Casaliva or Drizzar variety olives. Instead Lezzo, Favarol, Rossanel, Breed, Fort, Morcai, Trepp, Pendolino can be used for a quantity not exceeding 50%. Garda-Orientale extra-virgin olive oil is an intense green color with slight shades of yellow. Fruity and flavor with hints of sweet almond.

Valpolicella oil

The territory of the Dop Valpolicella coincides with the area where there is the  production of ​​the famous red wines D.O.C. and D.O.C.G. (Amarone in the first place). Valpolicella extra virgin olive oil must be produced at least for 50% with Grignano and Favarol fruit olives. It has a yellow color with light green shades for young oils. The scent is complex and fine, with floral, herbaceous and fruity notes with hints of apple. On the palate it is decisive, harmonious and spicy. Veneto-Valpolicella extra virgin olive oil is ideal to be used raw on carpaccio of meat or fish, boiled legumes, grilled meat and grilled fish.

Manual olive harvesting takes place between October and November! Here are the characteristics of our oil.

We are finally finishing the 2018 harvest: firstable we have manual collected in boxes the best bunches of Corvina, Corvinone, Rondinella, Oseleta and Negrara for the Amarone and now we are picking the grapes to be pressed in the same day for the Valpolicella Classico. The grapes are in perfect sanitary conditions, with a high degree of sugar and if everything goes as it should be, this vintage will be an Amarone Forlago vintage. Amarone Forlago is our best wine produced only when we have really nice summer. An Amarone della Valpolicella DOCG produced from grapes selected in the vineyard in Forlago, one hectare cultivated with Veronese pergola. We were able to produce only the 2004, 2008, 2011 and 2013 vintages. The 2018 vintage looks very similar to 2016. The plant health status is excellent, the clusters are seen with a weight higher than the average of the other years and with slightly thinner peels.

The word Amarone does not identify the place where this wine is produced nor the grapes used for its production. In fact, the Amarone grapes are more than one, it is a blend of dark berry grapes typical of Valpolicella. The last modification of 2011 to the specification provides for the use of corvina Veronese grapes from 45 to 95% (it is possible to substitute it with corvinone in the maximum percentage of 50%), rondinella from 5 to 30% and a small percentage of other grape varieties dark non-aromatic plants suitable for cultivation in the area.

In our vineyards we have five different grapes for Amarone: Corvina, Corvinone, Rondinella, Oseleta and Negrara. From these five grapes we produce red wines: Valpolicella, Ripasso, Amarone, Forlago, Raffaello and Recioto. We have only one red wine produced with only Corvina grapes dried for a month.