2015 Rubunelli Vajol Amarone della Valpolicella Classico DOCG, Veneto, Italy

$68.99 USD

WINE PROFILE / TASTING NOTES
On the nose an immediate explosion of cherry, sour cherry, ripe red fruits, blueberry, underbrush, orange rind and flowers blending with elegant spicy hints, aromatic herbs, tobacco, dark chocolate, coffee, licorice and pepper. Warm evolutions toward oriental spices inebriate for a long time. The taste is Rotund, perfectly balanced rewarding the palate with velvety warmth. Full-bodied, the sip is solid, supported by freshness and fine tannins. The finish well balanced with intriguing mineral notes. Its tannic texture and fresh ending are gifting fine and measured sensations, caressing the senses with constant balance between tension and lightness.

VINEYARD NOTES
Rich in Limestone, tufa and clay

PRODUCTION NOTES
Select grapes are hand picked and laid out on racks to rest for four months in a drying loft. During this time the natural drying of the grapes takes place. Between January and February the dried grapes are pressed and the thick juice fermented and macerated for 30-40 days in stainless steel tanks. After racking comes a long ageing in 30-50hl oak barrels before bottling.

WINEMAKER NOTES
We only produce numbered bottles of the five Valpolicella classical wines: amarone, ripasso, valpolicella classico superiore, valpolicella classico, recioto. All of our five wines feature the five native grapes of Valpolicella classical: Corvina, Corvinone, Rondinella, Molinara and Oseleta. The polyphony of flavours and aromas of the five local vine varieties are safeguarded exclusively in large oak barrels from France and Slavonia. During the long period of refinement these barrels lend just the right balance of wood, preserving and exalting the intense full-bodied aromas of these fruits of the land. We only use 30 or 50 hl barrels to obtain uniquely elegant wines.

FOOD & WINE PAIRING
The long drying and the long refinement time require dishes cooked for long time, high intensity and aromatic aftertaste. The favorite dish remains the roasted veal shank with scents of bay leaf, thyme, sage, rosemary cooked for at least 6 hours at low heat (120 °). Perfect with well aged cheeses. A meditation wine for the flesh as well as the spirit. We suggest to uncork at least one hour before serving.