Pieropan : Amarone Della Valpolicella Riserva 2019

Characteristics and tasting tips for the 2019 Amarone Della Valpolicella Riserva from the Pieropan estate

Tasting

Color
The robe reveals an intense and deep ruby red.

Nose
The bouquet is complex and intense, unfolding aromas of ripe and black cherries, black figs, plums and blackberry jam. Spicy notes of black pepper, cinnamon, cloves and juniper mingle with hints of dark chocolate, leather and coffee. A refreshing touch of eucalyptus completes the aromatic ensemble.

Palate
On the palate, this wine expresses a beautiful complexity with a powerful and round structure. Freshness shows pleasantly in the finish, testifying to a remarkable aging potential.

Food and wine pairings

This Amarone Della Valpolicella Riserva 2019 pairs excellently with game dishes, grilled or braised meat as well as strong, aged cheese.

Service and storage

It is recommended to serve this wine at a temperature between 16 and 18°C.

Other characteristics

This wine has an alcohol content of 16% ABV, a total acidity of 6.69 g/l, a pH of 3.44 and a residual sugar content of 3.5 g/l.

An Amarone della Valpolicella Riserva from an exceptional terroir in Veneto

The estate

Located in the Soave Classico area in Veneto, the Pieropan estate has embodied Italian wine excellence for several generations. Situated on basaltic tuff hills east of Verona, the estate cultivates vines on various terroirs. After the death of Leonildo Pieropan in 2018, his sons Andrea and Dario, agronomists and oenologists, continue the family heritage. Historically specialized in Garganega and Trebbiano di Soave grape varieties, Pieropan has diversified since the late 1990s into Valpolicella and Amarone red wines.

The vineyard

The Amarone Della Valpolicella Riserva comes from Monte Garzon in Cellore d'Illasi. The vineyard lies on pink limestone soils rich in clay and chalk, at an average altitude of 350 to 500 meters, and benefits from a southern exposure. The certified organic vineyard has a planting density of 5,800 vines per hectare. The vines, averaging 25 years old, are trained in the Guyot system with 6 to 8 buds per vine. Yields are deliberately limited to 20 hl/ha, corresponding to about 0.5 kg per vine.

The vintage

Manual harvesting takes place in the last week of September in small crates. The grapes then undergo natural drying (passerillage) for 2 to 3 months, allowing for optimal concentration of aromas and sugars. This cuvée is produced only in favorable vintages.

Winemaking and aging

After manual selection, the grapes are destemmed and gently pressed. The free-run must ferments for about 30 days at 23-24°C with daily pumping over and punching down of the cap. The Amarone Della Valpolicella Riserva 2019 is then aged for 5 years in new 500-liter French tonneaux, with a small proportion (maximum 10%) in American barriques. The wine remains thereafter for 6 months in glass-lined cement tanks before aging for at least one year in the bottle.

Grape varieties

Corvina Veronese (60%), Corvinone (30%), Rondinella (5%), Croatina Veronese (5%)