Amarone Della Valpolicella

Best with roast or braised red meats, game and mature cheeses. Its rich, concentrated style makes it especially well suited to slow-cooked dishes and deeper savoury flavours.

Grapes are sourced from the Tenuta Pule vineyard in San Pietro in Cariano. Vines are trained using pergola, cortina pendent and cordone speronato systems on clay, limestone and stony soils with south-west exposure.

Matured for 18 months in oak casks, with a portion aged for 12 months in French oak barriques. After blending and bottling, the wine rests for a further four months in bottle.

Around mid-October, the healthiest bunches, approximately 20% of the crop, are hand-selected into 7kg wooden boxes and dried naturally for about 100 days in dry, well-ventilated conditions. In January, the dried grapes are vinified by the red wine method with controlled fermentation temperatures and skin maceration. Wine yield is less than 40%.

Originating in 1964 at Lazise on the banks of Lake Garda the House of Lamberti was the first to propose a new modern identity for the wines of Veneto and in particular those of Verona. Typical examples are Bardolino and Valpolicella as well as Amarone. The white wines include Lugana Soave and Custoza.