Amarone della Valpolicella DOCG 2022 Dal Moro

What kind of wine it is

Amarone della Valpolicella by Dal Moro is crafted from a blend of Corvina Veronese, Corvinone and Rondinella. It is distinguished by a full structure and complex aromatic profile, supported by prolonged aging in barrels. The bouquet displays intense notes of ripe red fruit, sweet spices and subtle toasted nuances, offering an elegant and persistent tasting experience.

Where it comes from

Amarone della Valpolicella by Dal Moro 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 remains tied to the territory.

How it is produced

Production begins with manual harvesting at the start of October. The selected bunches are dried in fruit rooms for about 120 days, allowing sugars and aromas to concentrate. After gentle pressing, fermentation takes place in stainless steel vats at a controlled temperature. Aging follows for at least 24 months in wooden barrels. Further bottle aging completes the process.

Tasting notes

On the eye, it shows an intense ruby red color with garnet highlights. The bouquet is broad with notes of ripe red fruit, dried plum and wild berries, together with spicy and toasted hints. On the palate, the structure appears solid, with soft tannins and a balance between freshness and warmth. The finish lingers with spicy echoes and slightly toasted notes.

Food pairings

Amarone della Valpolicella by Dal Moro pairs with red meats, roasts and braised dishes, enhancing its aromatic depth. It goes well with aged cheeses. Among regional dishes, it shines with local preparations, 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 can evolve over time. It is recommended to serve at the right temperature in large glasses to encourage aeration and allow the complexity of aromas to show. The ideal drinking window spans several years, as spicy notes and more integrated tannic structure emerge.