The dream to create a "special" Amarone at Cà dei Ronchi, Valpolicella, has been realised

If it is true that the ‘Recioto’ that gave life to Amarone was born as a tough selection of the best bunches of grapes, the dream of Giorgio Campagnola and his family was precisely that of making an Amarone with very high quality standards .

We are at the end of the 1930s, when a winery who was about to vinify his Recioto (sweet wine) he forgot it in a barrel. Accustomed to forgetfulness, some time later when he tasted it, he realised it was bitter, very bitter, hence the name ‘Amarone’ that we all know today.

Amarone brings with it the same qualities as Recioto. Grapes from Corvina or Corvinone, Rondinella, Oseleta, Negrara and Molinara, but selected at origin. The bunches are selected from the highest and most exposed parts, parts that in dialect are called ‘recia’, ‘ear’, and from here it also takes its name.

The difference between the two wines is only the fermentation process. For Recioto, this is interrupted before the end. For Amarone, however, it is completed, transforming the sugar into alcohol.

And from this historical origin Giorgio Campagnala and his children find the governing principle to create their Amarone. Quoting his words: ‘

“the most severe critics of our wines are us and our closest friends. That is why we always seek the highest quality”. (Giorgio Campagnola)

You just have to taste a glass of Ca’dei Ronchi Amarone to find all the passion, attention and patient waiting from the early stages of cultivation to winemaking.

Made with 70% Corvina and Corvinone grapes, 20% Rondinella, 5% Molinara and 5% Oseleta, all cultivated with the espalier and Veronese pergola system. Matured for 50 months in oak barrels, Ca dei Ronchi Amarone opens on the palate with a long persistence thanks to silky tannins that make it extremely elegant at the end.

To go with the Amarone, we find two DOC wines, both strong and prestigious. The ‘Valpolicella Ripasso DOC’, with an intense ruby ​​red colour and notes of almond and blackberries.

The complexity of the structure comes from the second fermentation of the shriveled grapes still rich in amarone. This ‘Ripasso’ (Second pass) of the grapes, from which it also takes its name, also gives a long persistence on the palate, but with an intrinsic, enviable freshness.

The ‘Valpolicella Superiore DOC Spargola’, on the other hand, comes with a balanced structure. All scents are typical of Valpolicella: red berry and cherry fruit. The palate is soft, linear with a good balance between alcohol and texture while maintaining a remarkable persistence.

Three wines, from Ca’Dei Ronchi, perfectly harmonised with each other.

Fruit and expression of the extreme patience Giorgio Campagnola has in his cellar. And ‘knowing to wait’ respecting nature is a virtue reserved only for producers who make excellence their banner.

The talent of “knowing to wait” .

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