"Dieci Anni" Amarone della Valpolicella DOCG Riserva

'Dieci Anni' Amarone della Valpolicella DOCG Riserva 2009 comes from Villa Canestrari in the Illasi Valley, Veneto. Corvina, Corvinone, Rondinella, Oseleta and Croatina are hand-picked, and only the best 5 to 10% are dried in the fruit loft. A 40-day maceration is followed by years in oak, a tasting that decides if the wine qualifies, and at least a year in bottle. Each bottle is numbered. Expect dark fruit, spice and cocoa. Delivered across Ontario.

The producer

Villa Canestrari has made wine since 1888 at Colognola ai Colli, near Verona. Its vineyards lie in the hills of the Illasi Valley.

The vineyards

South-west facing hills of the Illasi Valley at about 250 m, on tuffaceous and alluvial soils over layered marine limestone. Pergola (3,600 vines per hectare) and Guyot (4,500 per hectare) vines give about 7,000 kg of grapes and 2,000 litres of wine per hectare. Only 5 to 10% of the hand-picked grapes, the loosest bunches, are dried in small crates in the fruit loft.

How it's made

The dried grapes are crushed between late December and late February and fermented in two 1,000-litre vats, starting at 10°C and rising to about 15°C, with a 40-day maceration. The wine moves to 225-litre oak barrels, then 500-litre casks, and after three years a tasting decides whether it becomes Dieci Anni. More years in barrel, six months in steel and at least one year in bottle follow.

How it tastes

A big, deep red. The nose opens on cooked red and dark fruit, spice, cocoa and a hint of Havana cigar. The palate is broad and warm, carrying 16.75% alcohol with 9 g/l of sugars.

How to serve it

Serve in large glasses with robust meat dishes, game and very mature, sharp cheeses, with mostarda if you like. It is also good on its own after dinner.