For a general discussion of Amarone winemaking, terroir and some facts and figures I'd like to refer to the two posts linked above.
Just a quick update: the more recent figures show that Corvina, the main grape, uses up to 56% of the vines devoted to Amarone, Rondinella 19%,
Corvinone 17%. A bit is left for Molinara. Amarone has to be made with minimum 90% corvina. Training by the 2200 growers is mostly pergola. In 2024 some 50% of all production was recioto, 25% each for Valpolicella and amarone. Just as a quick reminder, amarone is the product of appassimento, dry on "arele", which are racks in a protected environment, and lose up to 50% of weight, while it is almost never botrytis. This increases glycerin, concentrates polyphenols, sugar.
Here are my tasting notes for this year.
1. Bottega docg 2021
Fruity, tannins need some rounding in the bottle, some sugar becomes evident in aftertaste.
Score 86
2. Contrada Palui docg 2020
Moderate intensity and structure, alcohol is felt over glycerin. Maybe help could come from decanting.
Score 87
3. Tenuta Santa Maria di Gaetano Bertani docg classico riserva 2019
Intense, balanced and moderately complex and long.
Score 90
4. Corte Saibante docg classico 2017
Very well balanced, smooth, mod complex and long.
Score 91
5. Gerardo Cesari Spa, docg classico riserva "Bosan" 2016
Mod intensity, perfect balance, long.
Score 90
6. Falezze di Luca Anselmi docg riserva 2016
Structure is strong and balanced, tannins still there, could use a few more years or some decanting.
Score 92
7. Clementi docg classico 2015
Intense, perfect balance, complex and long. A harmonious wine.
Score 96
8. Vigneti Villabella docg classico riserva "Fracastoro" 2013
Plump fruity full bodies, balance with a smooth ending and a hint of sugar.
Ready to drink now.
Score 95
