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Antolini Amarone della Valpolicella Moropio.

Corvina, Corvinone, Rondinella

Valpolicella, Italy

€44.25
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Antolini Amarone della Valpolicella Moropio.

The thinking person's wine. Powerful, intense and noble Amarone from the hands of a maverick. Great structure with raisin ripeness telling in the sumptuos mid-palate. A classic Italian  red.

 

 

Country
Italy
Region
Valpolicella
Grapes
Corvina, Corvinone, Rondinella
Vintage
2014
ABV
16
Code
10965
Style
Red
Certificate
Intensity Light bodied Full bodied
Acidity Low High
Style Dry Sweet
Pier Paolo Antolini

We came across Pier Paolo Antolini and his brother Stephano while on a quest for new Italian wines. We heard rave reviews about an up and coming winemaker, known by locals as Amarone Boy. So we made a trip to Marano di Valpolicella, 25km north of Verona to Pier Paolo Antolini’s vineyard to see what Amarone Boy was all about.

As soon as we arrived, we realised Pier Paolo was our type of producer. He’s energetic, enthusiastic and animated even by Italian standards.  Pier Paolo and his brother Stephano care deeply about their land and the wine it produces, and their passion is infectious. Their vineyard is small, just 7.5 hectares, and located on very stony ground. In fact, the ground around Marano di Valpolicella is so stony that it had to be completely cleared before it could be cultivated. Stephano and Pier Paolo did most of this work by hand, so every square meter of the vineyard is precious. 

Pier Paolo really does raise his vines like children; each bunch of grapes receives personal care and attention. This comes through in the wines. All Antolini wines possess intense aromas and a sumptuous smoothness, due in part to the temperature variation Marano di Valpolicella experiences between day and night. This variation is just another part of what Pier Paolo calls the Vital Flow in his vineyard, the synergy between the land, the grapes and the winemakers. It’s this Vital Flow that’s ultimately responsible the fantastic wines that exemplify the best of Valpolicella.

Antolini

In Valpolicella it is not enough to cultivate the land. The land has to be shaped and sculptured, creating terraces and slopes; it has to be retained by dry walls, which are designed to follow the general slope and the exposition to the sun. The dry walls (marogne) were developed in ancient time, as a natural process, from the mounds of stones collected from the clearing of the fields, day after day.

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