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Villalta I Comunali Amarone Della Valpolicella DOCG Classico 2018

I'm salivating as I write this, need I say more?
Corvina, Rondinella, and Molinara
  • $83.00

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Black Fruit and Preserved Fruit,

BODY: Full
Medium +

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:
Corvina, Rondinella, and Molinara


Grape Drying



Steak, mature cheese

lamb krapow, braised intestines, Peking duck


Villalta I Comunali Amarone Della Valpolicella DOCG Classico 2018

Villalta Comunali Amarone Della Valpolicella is primarily a blend of Veneto's three traditional grape varieties. Deep ruby red colour with an intense, full and rich bouquet of black cherries. Voluptuously smooth and round palate with silky integrated tannins and concentrated flavours of black cherry, raisins and dark chocolate. Closes in a long complex finish.

Top Tip: The wine was minimally treated so may form a harmless sediment. Careful decanting will enhance enjoyment of the wine and avoid this sediment in the glass.

Fun FactIn ancient times, on the hills of the Valpolicella Classico area, it was the custom for the poor people of the town to be gathered together and given food, especially during the winter when supplies ran low. The small areas of land where these gatherings took place became known as ‘I Comunali’. Today the grapes of the prestigious Amarone are cultivated here with great care.

60% Corvina, 30% Rondinella, 5% Molinara and 5% local grape varieties. The fruit comes from the 9.64 hectare single vineyard 'I Comunali' on a steep south-facing slope in the Fumane Valley. The vines are pergola trellises trained and enjoy a warm microclimate.

Careful handpicking of only the smallest, driest and most mature grapes in October. Drying of the bunches on traditional "arele" (tiered mats) for 3 months in well-ventilated "fruttai" (grape drying rooms) under controlled humidity conditions until they loose at least 30% of their original weight. Gentle pressing and cold maceration of the dried grapes in January. Long, slow fermentation for 45 days in stainless steel tanks at 25°C. Ageing for 2 years in Slavonian oak barrels (25–50HL) and 3 months in bottle before release.