Amarone della Valpolicella

Producer: Cantina Montenigo

Cantina Montenigo is a young, family-run winery, founded in 2015 by Rudi Roncari, together with his wife Laura and their children Giovanni, Pietro, and Elisa. The winery is located in Montorio, in the beautiful Val Squaranto, just a few kilometers from Verona, in the heart of Valpolicella. The estate covers about 30 hectares, of which 9 hectares are vineyards, 4 hectares olive groves, and the rest wooded nature.

Montenigo’s philosophy revolves around respect for nature, the land, and traditional winemaking. The vineyards are certified organic and managed according to biodynamic principles. This means no synthetic pesticides or fertilizers are used, and the grapes are handpicked. In the cellar, spontaneous fermentation, minimal intervention, and low sulfite levels are employed, resulting in pure, natural wines.

Montenigo is known for their attention to detail: from manual harvest to long aging in oak barrels. Their Amarone della Valpolicella is an excellent example of this philosophy, where quality and respect for the terroir are central.

 Year: 2019

Origin: Montorio (Val Squaranto), a few kilometers from Verona, Veneto

Altitude: 180 m

Farming: Certified organic

Grape varieties: Corvina, Rondinella, Corvinone, Molinara, Oseleta

Soil: Calcareous and clayey

Harvest: The grapes are handpicked, carefully selected, and then placed in 5 kg crates. They then rest for more than 80 days in the fruit warehouse for natural drying (passerillage).

Vinification: The appassimento process ensures a natural concentration of sugars. Spontaneous fermentation with daily pigeage and remontage. Natural malolactic fermentation. Aging in oak barrels for 36 months. Bottled without filtration.

Sensory Profile:

🔴 Color: Ruby red with orange reflections

👃 Nose: Ripe red fruits

👄 Taste: Powerful, warm, present tannins that balance the sweetness of the drying process

Classic pairings

1. Red meat and game

• Venison, wild boar, roe deer, pheasant, duck: Especially in stews, roasted or with a rich sauce (for example with cherries, plums, or chocolate).
• Beef: Think of slow-cooked dishes like ossobuco, stewed meat, or a grilled bavette with a port or cranberry sauce.

2. Roasted or grilled meat

• Leg of lamb with rosemary and garlic: The spiciness of the meat matches nicely with the spicy notes of the wine.
• Roasted calf’s liver with red onion jam and stewed pears: The sweeter components in the dish enhance the fruity and warm notes of the Amarone.

 3. Stewed dishes

• Game stew, boeuf bourguignon, brasato all’Amarone: The deep flavors of stewed meat are beautifully supported by the strength and warm character of the wine.

Italian classics from the region

• Risotto all’Amarone: A risotto prepared with Amarone itself, optionally with mushrooms or truffle.
• Pasta with rich sauces: Fresh tagliatelle with mushrooms, lasagna, or pasta with a spicy tomato or truffle sauce.

Cheeses

• Aged hard cheeses: Parmigiano Reggiano (preferably 36 months+), aged Gouda, Pecorino, Monte Veronese, Taleggio.
• Blue-veined cheeses: Gorgonzola, Stilton, Roquefort – the salty, spicy flavors pair surprisingly well with the sweeter, powerful Amarone.

 Serving: Ideal temperature: 18°C  - Cellaring until 2030

The aging in large Slovak barrels results in an Amarone that shows great finesse and elegance combined with the fruit intensity so characteristic of Amarone wines!

Not to be missed!