2010 Amarone della Valpolicella Monte La Parte from Piccoli

£35.00

An elegant, enjoyable and surprisingly affordable Amarone. Drink this and be transported to Italy: great food, great conversation and great wine.

In stock

Description

About Piccoli

We love Valpolicella. The wine region in the hills north of Verona is home to some of the best wines in Italy. Piccoli stands out. First and most importantly, because of their amazing wines, made ‘without compromises or shortcuts’, as the founder Daniela Piccoli says. Second, there is the glorious location on Monte La Parte with a modern winery cut into the rock. Third, we love the fact that, in a largely male-dominated industry, Piccoli is run by three wonderful women.

Why we love this wine

We tasted this back in May 2016 when we visited the winery and fell instantly in love with this outstanding wine. The grapes spent four months in the drying room and the wine spent five years in oak botti and a year bottle before being released. You can drink it now but it has plenty of structure and richness if you want to let it mature for another few years.

Why you’ll love this wine

We loved the concentrated aromas of dried figs, cherry, kirsch, chocolate and liquorice. The alcohol is perfectly balanced by these concentrated flavours and ripe, medium tannins so that it is lush and elegant. Mirela thought it would go perfectly with glazed duck but you can also sip it after dinner like a Port. It’s a philosophical wine to be savoured.

Find out more

Read our reports about the Valpolicella region and our visit to Piccoli.

Additional information

Colour

Red

Grape

Corvina 40%, Corvinone 25%, Rondinella 30%, Oseleta, Molinara and Croatina 5%

Alcohol

15.5%

Region

Valpolicella, Italy

Producer

Piccoli Wines

Production

A rigorous selection identify the best bunches and are stored in fruttaio (Dryining room).
The drying process, all natural without the use of air conditioning system, lasts longer than 3 months with a weight loss of up to 35%. After a cold maceration of 15 days, the slow fermentation lasting at least a month takes place in stainless steel thanks with controlled temperatures never exceeding 20°C.
The soft remontage and delestage tecnique allows the maximum extracion of polyphenolic compounds.

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