This wine has immense spice and power. A wine of epic proportions.
Stem code: 10NIC2B
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This is a big rich wine with deep, concentrated dried fruit, chocolate, spice and plum flavours. Ripe tannins and fresh acidity balance the intensity of flavour.
The raisined grapes are pressed in January. Due to the low temperature, the process of fermentation is lengthy and slow.
The wine is then aged in large Slovenian oak barrels for 24 months.
Amar-oh-nee della Valpolee-chelah Classic-oh Nickolis
Amarone is made in a slightly unusual way in that the grapes are traditionally harvested and then dried on straw mats before being made into wine. This concentrates their flavour and the result is a rich, complex, raisiny wine.
A big, rich wine with concentrated dried fruit, chocolate, spice and plum flavours. Ripe tannins and fresh acidity balance the intensity of flavour.
Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The scale runs from 3 (luscious, sweet wines) up to 15 (full-bodied, intense dry reds).
Intense
For people who enjoy big, bold wines that really pack a punch. For many who enjoy similar wines it’s a case of the bigger the better!
With 39ha of vineyards, including 15ha of the oldest and most prestigious land in the region, the Nicolis family is well placed to produce excellent wines.
The wines run the whole range of the Valpolicella spectrum, from the anything but basic Classico and Classico Superiore, which establish a house style of vibrant, bright cherry fruit and ripe, elegant tannins, up to the epic dry Amarone and sweet Recioto. These latter two are made from grapes that are dried out almost to raisins in aerated lofts, concentrating the intensity of flavour.
The Italian phrase "vino da meditazione" is very apt indeed. In between these two extremes, is the Seccal Ripasso which combines the juiciness of the Valpolicella with some of the Amarone's spice and power.
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