91 Pts Wine Enthusiast

"This classy Amarone spends 36 months in French oak to shape its compelling aromas of barbecue spice and soy sauce. There are background tones of cured meat, ripe berry and Indian spice that help color a long-lasting, soft and velvety mouthfeel." 91 Points - Wine Enthusiast

VITICULTURE & VINIFICATION:
"Grape varieties: Corvina, Corvinone and Rondinella. Vineyards in Valpolicella Classico, on hillside sites (alt. 220 m) with south-facing exposures. Average age of the vines: 20 years old. Yield per hectare: 30 hl."

"Grapes are picked by hand at the end of September. Natural drying of grapes in wooden crates for approx. 120 days (the clusters lose roughly 50% of their weight) Fermentation and maceration on the grape skins at controlled temperatures for around 20 days in wooden vats Occasional pumping over of the must and délestages during the first phase of fermentation, and manual punching down of the cap towards the end of the process. In wood: 36 months. -Winemaker

ESTATE:
"A few kilometres from Verona, in the heart of the Valpolicella Classico region, you'll find Gargagnago, the home of Amarone (Borgo dell'Amarone). Alongside its wine heritage, the village is also famous for being the home of Dante Alighieri, Italy's most famous poet and playwright. Anthony and Lucia Raimondi came to Gargagnago over fifteen years ago with the intention of producing authentic Valpolicella Classico wines."

"They based themselves at Villa Monteleone, a 17 th century villa, surrounded by vineyards and a beautiful park that has been designated a national monument. The 1989 vintage was their first. Since then, Anthony and Lucia have visited many cellars in the region, getting to know the different producers and gaining a vast knowledge of the traditional wines, while making close friends in the Valpolicella. This passion and dedication are the basis of their true understanding of the spirit of the land and its people."

"This personal commitment, allied to continuous updating of the infrastructure, viticulture and equipment, has transformed what was once a private cellar, into a winery focused on producing high-quality wines. Villa Monteleone's grapes, which are always picked by hand, are of such quality that they can endure a raisining period lasting several months. Depending on the conditions of the vintage and the weather, pressing takes place between January and March."

"Following an initial slow fermentation under controlled temperatures, the wine is left to continue its natural evolution in small wooden barrels over many months, until the right level of maturity is reached. It is these vinification techniques and our respect for the age-old traditions of the Valpolicella that ensure the exceptional elegance of the Villa Monteleone wines." -Winery