“Roari” means oak tree in local Veronese dialect, and the name of this select Amarone derives from the many oak trees that line the various vineyard plots.
This area, in the heart of the Valpolicella Classico region north-west of Verona, is unique for its hills, sun exposure, soil and climate. All of these factors allow the grapes to ripen very slowly.
October is when the grapes are ready to be hand-harvested, and only the sweetest grapes are used for this Amarone. The small bunches are left to dry for 3 to 4 months to further concentrate their flavours and sugars. After fermentation, the Capitel Del Roari Amarone matures in oak casks and barriques for at least 3 years.
“Blackberry pâte de fruit, sun-dried cherry, liquorice and ganache flavours herald this medium to full-bodied red, but rich notes of wood smoke, grilled herb and spice box build midpalate through to the muscular finish.
The aromas will develop in the glass so it’s a good idea to decant a bottle a few hours before serving.
Food Match: Roast duck
Drink now through to 2016