Amarone della Valpolicella DOCG 2022 Dal Moro

What kind of wine is it

Dal Moro’s Amarone della Valpolicella is made from a blend of Corvina Veronese, Corvinone, and Rondinella grapes. It stands out for its full structure and complex aromatic profile, supported by extended aging in barrels. The profile reveals intense notes of ripe red fruit, sweet spices, and light toasted hints, offering an elegant and persistent tasting experience.

Where does it come from

Dal Moro’s Amarone della Valpolicella comes from the Valpolicella area, in the province of Verona. The vineyards are situated between 150 and 450 meters above sea level. The temperate climate and varied soils shape a solid structure and aromatic complexity that remain true to the local territory.

How is it made

Production begins with manual harvesting at the beginning of October. The selected grapes are dried for about 120 days, concentrating sugars and aromas. After gentle pressing, fermentation takes place in stainless steel tanks at controlled temperature. This is followed by aging for at least 24 months in wooden barrels. Additional bottle aging completes the process.

Tasting notes

On the eye, it shows an intense ruby red color with garnet hues. The bouquet is wide, with notes of ripe red fruit, dried plum, and small wild berries, combined with spicy and toasted hints. On the palate, it has a solid structure, with soft tannins and a balance between freshness and warmth. The finish is long, with echoes of spices and slightly toasted notes.

Food pairings

Dal Moro’s Amarone della Valpolicella pairs well with red meats, roasts, and braised dishes, enhancing its aromatic depth. It also goes well with aged cheese. Among regional recipes, it shines with dishes typical of the area, highlighting the wine’s structure.

When to serve it

This Amarone della Valpolicella by Dal Moro can be enjoyed young after proper bottle aging, or it can evolve over time. Serve at the appropriate temperature in large glasses to encourage aeration and fully appreciate the aromatic complexity. The ideal drinking window spans several years, as spicy notes and a better-integrated tannic structure emerge.