Lenotti Di Carlo Amarone Della Valpolicella Classico 2016

Lenotti Di Carlo Amarone della Valpolicella Classico is produced in the Valpolicella Classico zone, located north of Verona in the Veneto region of Italy. This area is renowned for its rich, powerful red wines, particularly Amarone, which is made using the traditional appassimento method. The vineyards are situated in the hills of Negrar, Valgatara, and Fumane, where the combination of glacial and alluvial soils enhances the structure and complexity of the wines.

This Amarone is crafted from 70% Corvina, 25% Rondinella, and 5% Oseleta, a blend that is typical of Valpolicella wines. Corvina provides rich cherry and spice notes, Rondinella adds floral and herbal nuances, while the rare Oseleta contributes deep colour and firm tannins. The 2016 vintage is a full-bodied, velvety Amarone with exceptional depth and ageing potential, meant to be enjoyed on special occasions.

The wine is made using the appassimento method, where the grapes are carefully selected and dried in cases until late winter, concentrating their sugars and flavours. Fermentation is slow and can last for months, occurring at a low temperature to extract maximum complexity. The wine is then aged in oak barrels for several years, with individual barrel selection personally overseen by Carlo Lenotti to ensure only the finest expressions make it into the final blend. Bottling is done cold and under sterile conditions, preserving the wine's purity and longevity.

This deep brick-ruby red Amarone has an intense, ethereal bouquet, displaying aromas of dried cherries, blackberries, and plums, intertwined with hints of dark chocolate, tobacco, and sweet spices. The palate is powerful and structured, offering layers of dark fruit, liquorice, and oak, with a silky, velvety texture that lingers on the finish. The wine's long ageing process enhances its complexity, making it a wine meant to be savoured slowly.

This red wine is best paired with grilled or roasted red meats, venison, and wild boar. It also pairs beautifully with aged cheeses such as Parmigiano Reggiano or Pecorino. For a unique pairing, enjoy it at the end of a meal with dark chocolate or dried fruit-based desserts. Serve at 18–19°C, decanting for at least one hour before drinking.