Producer Background: Le Ragose is an estate at the highest point (1,148 feet) in the Valpolicella zone. The terraced vines face southwest on steep slopes, well above the frequent nebbia (fog) below

Wine Type: Dry Red

Grape Type: 60% Corvina, 20% Rondinella, 20% other local grapes.

Country: Italy

Region: Valpolicella

Vinification: For Amarone, only the ripest recie ("ears") of the grape bunches are picked in late October, then dried under shelter in the open air in flat wood crates holding 7 kilos until January/February (appassimento method). Fermentation of the raisined, non-botrytis affected grapes is done in temperature-controlled, stainless steel tanks with indigenous yeasts and can last 20-30 days. Aged 1 year in stainless, 4-5 years in Slovenian oak botte (casks). Average production: 3000-3500 cases per vintage.

Tasting Notes: Extraordinarily powerful, intense wine of 14-16% alcohol with a concentrated black cherry confettura (jam) fruit. Dense and super ripe, yet still well-mannered and harmonious, the Amarone finishes rich and dry with firm tannins allowing lengthy bottle development. Le Ragose is a benchmark of the type.

Food Match: roasts, red meat, duck, chocolate, cheese(soft).

Alcool: 15 - 16°

Acidity: 6-6,50 per thousand