Vantorosso, Valpolicella Classico Superiore 2023
Vantorosso operates from Valgatare, in the heart of the Valpolicella Classico zone. The vineyards are situated at an altitude of 350 to 400 meters. What makes this cuvée special: half of it ages in oak, the other half in terracotta amphorae.
What you smell
Ripe cherries and wild berries, with a subtle undertone of dried fruit. No oak on the nose, but a slight spiciness.
What you taste
Dry and firm enough to be taken seriously, but without the tannins stripping your mouth. The acidity keeps it fresh and ensures that the ripe fruit notes don't become cloying. A lightly spicy finish that lingers.
How it's made
Corvina, Corvinone, and Rondinella, hand-harvested. The grapes are dried until January for extra concentration, then pressed and aged for at least a year. The amphora aging preserves the direct fruit clarity, while the oak adds structure without vanilla notes.
Serving
16 to 18 degrees Celsius. Decanting is not necessary, but letting it breathe for half an hour helps. A standard red wine glass is sufficient.
Pairs well with
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Tagliatelle with ragù: the wine's firm structure stands up to the meat fat, while the acidity cuts through the richness.
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Platter with coppa and pecorino: the salty, fatty cured meats call for a wine with enough freshness and light tannins to balance.
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Grilled lamb chop: the wine's spicy finish complements the smokiness of the meat.
Technical details (PDF)
