Veneto

This comes from a beautiful seven-hectare vineyard near the southern end of Lake Garda. Part of the vineyard is given over to historical pergola-trained vines and rare local varieties, although Garganega and Trebbiano are also used. The resulting wine has really intense stone fruit and almond aromas and flavours.
Aromatic & lively.
40% Garganega, 20% Trebbiano Toscano, 5% Tocai Friulano, 10% Cortese, 10% Chardonnay-Riesling Italico-Malvasia and 15% Incrocio Manzoni.

Bele Casel is an artisan Prosecco producer; family-run, their small 10-hectare estate lies in a fiercely protected subzone called Asolo, where a key limestone element gives the wines a fragrant white-peach character.
Prosecco is the perfect summer fizz, and this is an excellent example, with beautifully defined white peach and pear fruit, and a caressing rather than aggressive mousse. The Ferraro family make this wine in the classic “spumante” style, adding just enough cane sugar at the second fermentation stage to provide the bubbles and leave a well-judged 16g per litre of sugar (hence the “Extra Dry” rather than more austere “Brut” designation) that accentuates the fruit and acts as a foil to the natural acidity of the wine. Making a Bellini with this wine, whilst undoubtedly delicious, is almost a crime when it is so good “naked”.
A deliciously soft and spritely white flower and greengage-fruited Prosecco with perfectly interwoven 16g residual sugar, so finishing off-dry.
Edwin Dublin, London Shop

Despite the wine's lowly status, the Valdobbiadene region is regarded as one of the best sources of Prosecco grapes, coming from vineyards 300 metres above sea-level; here the grape is blended with 15 percent Chardonnay by father/son team, Eduardo and Paolo Trevisiol. The family tradition is set to continue with Paolo's son Dario (aged 12) already eyeing up his grandfather's shoes as winemaker.

Family-owned, small Prosecco producing estates are not commonplace in the Veneto, but Berry Bros. & Rudd has been lucky enough to have worked with Trevisiol for well over 15 years. Lemon and lime citrus notes entwine with pear and a white flower perfume on the nose. There is a freshness and vibrancy on the palate that makes this wine a perfect choice as an aperitif or a wonderful accompaniment with sushi or prosciutto.
Despite the wine's lowly status, the Valdobbiadene region is regarded as one of the best sources of Prosecco grapes, coming from vineyards 300 metres above sea level; here the grape is blended with 15% Chardonnay by father/son team, Eduardo and Paolo Trevisiol. The family tradition is set to continue with Paolo's son Dario already eyeing up his grandfather's shoes as winemaker. Dario is 12 years old. White peachy fruit and stony minerality combine to make this a delightful apéritif which goes perfectly with bruschettini and harissa almonds.  

Weighing in at 15.5% alcohol, 41 grams of dry extract (a lot) and with 7.6 grams/litre of residual sugar (offsetting the impact of the alcohol percentage), refreshed by the chalky white stony soils of the Marcellise valley, to the north-east of Verona, this benchmark Amarone blend of Corvinone (45%), Corvina Veronese (25%), Rondinella (20%) and Croatina/Bonarda (10%) captures the nature of this classic, well-structured vintage.

Aromas of sour cherry ('amarena'), balsam oil, dates and bramble pepper the nose, while rich, super suave, black pepper, cinnamon, spice and liquorice flavours dominant the opulent mouth feel. A big wine that's beginning to 'spread its wings', so no hurry even if it is seductive now; pair with stinky cheese, as a port alternative perhaps.
David Berry Green

The 2008 vintage sticks in Marinella’s memory more because her daughter Alda graduated, than for the fresher damper summer. It was also a year in which Marinella chose not to make her flagship wine ‘Mithas’, so giving the estate Amarone wine even more substance.

A blend of small berried Corvina (Veronese), plumper Corvinone & Rondinella, vinified in wood & aged for 48 months in 5-25 hl french oak, Marinella makes approximately 1000 cases of this wine. It’s a dark, densely coloured, the elegant yet full nose has a sapid black fruit & rocky moss feel to it, which leads onto a generous dry palate rich with soft, fleshy, succulent, liquorice, grilled meat & brambly flavours. Still in its youth, there’s a gentle openness that makes this enticing even now.
(David Berry Green)

Just to clarify: it’s a Superiore as opposed to a ‘Ripasso’ on account of it not being passed over the lees of Amarone. A blend of autochthonous varieties Corvina, Corvinone, Rondinella, Molinara, Oseleta, Croatina, Sangioveto, the fruit was picked fresh from Zeno’s pergola trained vineyards & dried on wooden cassette/baskets for two weeks in an open barn (above a growing collection of vintage tractors!)

This natural (not forced) process leads to an evaporation of approx 10%of the water; the fruit being pressed once the stalks have turned brown (or else the green chlorophyll stains the wine & the taste). Fermented in open french tonneau (500 litre) before being aged for approx 3 years in the very same (used) tonneaux. What strikes you about this wine is its sublime gentleness, purity & drinkability.

Tasted blind you’d be forgiven for thinking it was a very ripe Pinot Noir! 2007 was dry & hot; some parts of the Valpolicella zone were hit by hail, but not in Zeno’s town of Fumane. Both the colour & nose of this wine echo the warmth of the vintage, being a sunny bright red colour with distinct ‘rosa canina’ (wild rose) floral & red berry notes, along with those of dried grass & spice.

The dry medium/full palate’s so textural with crushed strawberry flavours kept fresh & sapid by the salty, tangy that Zeno attributes to the (now outlawed?!) Molinara grape (pale in colour & richly structured). A brilliant companion at any meal, especially where there’s salami served. Drinking now till 2017 at least.
(David Berry Green)

Made using mostly guyot-trellised fruit that’s been partially dried until the first week of December 2010, Marion’s Amarone is comprised of fresh dark brambly fruit, plus plenty of oak and coffee notes. Slender, fleshy, sapid and yet at the same time round red fruit (residual sugar level: 7), this dry wine is very one for main dishes.
David Berry Green

This is a deep-seated and mesmerising wine whose silky balsamic flavours are harmoniously entwined. Zenos hands on approach both in the vineyard and cellar provide a wonderful freshness too, without being overbearing in alcohol.
David Berry Green, August 2011

2008 hails a return to a more classically shaped Ragni Valpolicella wine. The nose is fresh with violet scents, creamy chocolate and kirsch griottines, while the palate remains totally focused and ‘cool’, just like its creator. It is an intense, generously fleshy, yet medium to full bodied wine, with cherry polpa (pulp) notes that are balanced by an almost salty quality, which I sense may derive from the Molinara fruit in the blend.
(David Berry Green)

The 2006 Amarone della Valpolicella, Corte Sant'Alda is a monumental wine; sweet dark fruits wrapped up in a full velvety structure. This could partner full-flavoured game stews, but is probably at its best gently sipped with chunks of Parmesan after a good meal.
David Berry Green, August 2011

Always among our favourite Amarone, Marion’s fabulous example has hugely broad appeal. Complex aromas of mint and mocha compete for attention on the wonderfully-concentrated nose of this wine. Big and full-bodied on the palate, with notes of red and black berry-fruit alongside the mocha, this is a meal in itself, yet retains elegance and balance.

Marion is one of the most beautiful estates, just north of Verona on the site of a splendid 15th-century villa in the valley of Marcellise, once owned by the Conte Marioni, subsequently bought by the Campedelli family in 1986. Together with his wife, Nicoletta Fornasa, and brother Marco, Stefano started bottling in 1995; now the property has 22 hectares. Since 2006 they’ve been assisted by the talented Damiano Peroni. The estate lies just outside the Classico zone on predominantly chalk soils.

Fantastic Amarone styled wine from the tiny La Poja vineyard. Simply very special.

The Allegrini family have been in the Valpolicella Classico region since the 16th century, and to this day make some of the best examples, producing wines of richness, charm and great personality.  The late Giovanni Allegrini became the driving force of the company, the estate is now in the very capable and safe hands of his daughter Marilisa and son, Franco.

Monica Larner of the Wine Advocate says: “The Allegrini renaissance continues with this strong set of new releases from one of my favorite producers in Valpolicella.”

Allegrini's winemaking philosophy is largely based on the concept of ‘cru’ production: single vineyards dedicated to the production of local varieties which produce a single wine. The wines from this cru method have been a success worldwide. Palazzo della Torre and La Poja have set some of the highest benchmarks for Valpolicella's wines. 

The style of wine produced at the estate is, as you would expect from an Amarone producer, rich, opulent and expertly showing the soft and supple side of the wines of Veneto.

In my view a perfect ‘house quaffer’ for those midweek pizza & pasta suppers. A blend of Valpolicella varieties along with 30% of the fruit air dried and added to rest of the juice to add more body and weight.

The “Palazzo della Torre” is the historic combination of Corvina and Rondinella with the addition of a small quantity of Sangiovese.  A small percentage of the harvested grapes are left to dry out until December, then added to the previously vinified fresh grapes to produce one of the most quaffable Italian wines I have had in a long time.  The nose is ripe and juicy, full of cherry fruit with a hint of dried berry / espresso bean edge.  The palate is fluid, medium bodied with a juicy, mouthwatering finish.  Delicious. 2016 – 2018.
Stuart Rae, Private Account Manager

Stefano’s desire to produce an Amarone with more freshness is clear in this elegant, yet full-bodied wine. Aromas reminiscent of stewed, sweet plums and wild herbs are supported by chocolate and roasted coffee. The mouth-feel is silky in texture and the weight of fruit buffers the tannins. Excellent balance.
Drink from 2016-2035.

Built like a tank, the 2009 Valpolicella Superiore Monte Lodoletta is a masterful achievement. This wine shows so beautifully, especially in a warm but balanced vintage like 2009. The fruit is expressive and articulate with deep layers of blackberry preserves, dried cherry, dark chocolate, espresso bean, mesquite smoke and soy sauce. The mouthfeel is super rich and concentrated as the Dal Forno signature style would dictate. The tannic bite is still strong and this wine needs a few more years to stretch out its muscular build. I'd suggest drinking it after 2018. The wines of Romano Dal Forno prove to be, once again, impossible to duplicate. They show such a high degree of individual personality that they occupy their own school of stylistic expression. In fact, they share very little, if anything, with the rest of vino italiano.
Monica Larner - eRobertParker.com #216 - Dec 2014