A more structured and intense version of our Valpolicella Classico. Thanks to the longer aging in oak barrels, it develops aromas of ripe cherries, sweet spices, and light toasted notes. On the palate it’s round, balanced, with a smooth mouthfeel and an elegant persistence. Ideal for pairing with rich and structured dishes.

Crafted from hand-cultivated and harvested Grignano, Favarol, Frantoio, and Leccino olives grown in the Castelrotto hills of Verona. This golden yellow oil with green hues offers a light fruitiness and balanced flavor. Perfect for enhancing both raw and cooked dishes.

Amarone Classico della Valpolicella DOCG 2017 – Corte Odorico

This great red represents the noblest of the Veronese wines; is the wine born “by chance”, from a forgotten Recioto barrel, in which the residual sugars have all been converted into alcohol and have given life to an extraordinary red, which for body and complexity is today one of the best Italian red wines and not only. This Amarone della Valpolicella is born in its classic area, that of San Pietro in Cariano; the winery has found the right formula in the blend of native Corvina, Corvinone, Rondinella and Molinara grapes, and this dosage represents the real distinctive signature, so much so that we also find it in their Valpolicella Ripasso.

Amarone comes from a hand harvest between September and October, a manual harvest that guarantees the selection of the most sparse bunches. In the cellar the selected grapes are left to dry for at least 3 months; at the end, the grapes are pressed and fermented in steel tanks at a controlled temperature (20 degrees) for two weeks, and then passed into oak barrels, where it ages for over 24 months, and another six months in the bottle, before being put on the market.

This wine is inspired by the most ancient and historic art of appassimento to concentrate grapes’ sweetness of our territory. Daniele, father, farmer and builder in Corte Odorico, first handpicks the grapes, selecting the smallest and thus sweetest bunches, as in reciele. These will dry for about 3-4 months before getting vinified. During the vinification, fermentation is slow and gentle and stops when the wine reaches 13% alcohol, thus leaving about 140 g/L of grape sugar in it. Ageing happens in steel for at least one year, and then one year in bottle.

Vinified from fresh grapes handly picked, followed by a second fermentation with 15% of dried grapes and maceration on the skins for 25 days. Ageing happens in big oak barrels for 6 months, and then refined in bottle formore than 3 months.