It is a big Amarone made in the traditional style. Exuberantly massive both on the nose and palate, it has great structure and power. The characteristics of the grapes themselves and the particular microclimatic conditions in the drying areas favour a greater attack of botrytis which gives this Amarone fullness, roundness and an illusion of sweetness in the perfume ("reciotato”).
Wine Maker Notes
From the Vaio Armaron vineyard, at Gargagnago in the commune of Sant'Ambrogio di Valpolicella. (The name "vaio” means little valley). Altitude 180-265 metres above sea level, exposure south-west.
The vineyard belongs to the Serègo Alighieri family, direct descendants of the poet Dante. Since 1353, when Dante’s son, Pietro, purchased the property in Gargagnago, the family has farmed the same vineyards over an uninterrupted span of twenty generations, thus making its mark on Verona’s vinicultural history.
The vitivinicultural and commercial revival of this estate is the result of the collaboration between Count Pieralvise di Serègo Alighieri and the Masi Technical Group. Vaio Armaron is unanimously recognised as the original vineyard for the production of Amarone. One accredited theory suggests that through linguistic corruption, today’s word Amarone, commonly used in Veronese enology, owes its derivation to the name of this vineyard.
Since 1353, the noble family of Serego Alighieri, descendants of the poet Dante, have been Valpolicella wine growers with passion and focus. The term Amarone probably comes from this old, venerated vineyard named Vaio Armaron. Located in Gargagnago, within the commune of Sant'Ambrogio di Valpolicella, this is part of the property owned by the family of Conti Serego Alighieri. At an elevation of 230-265 metres, the vineyards face southwest, whose red soil is rich in humus, on eocenic limestone and clay, and has good drainage. Terraces are supported by dry stone walls call ‘marogne.’ This terrain and climatic conditions permit limited production, but very high quality grapes.
Amarone is made with the ancient method of "appassimento" (drying of the grapes). The best bunches are dried on bamboo racks in farmhouse lofts with natural ventilation. By mid-February, the grapes weigh 35-40% less; only Corvina is affected by botrytis. After delicate pressing, the dried grapes are partially destalked, fermented in large Slavonian oak botti, at very cold, natural temperatures until the sugar has completely transformed to alcohol, and malolactic occurs. The wine is aged a number years in Slavonian oak botti of 6-20 hl, and a short period in cherry wood casks, before a period in bottle.
Ideal with red meats, game, quail, roasts, and other richly-flavoured dishes. Excellent paired with aged and piquant cheeses (like parmesan, pecorino etc.). A noble after-dinner wine.