Winery Corte Volponi - Amarone della Valpolicella Classico

Winery Corte VolponiAmarone della Valpolicella Classico

4.4
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Amarone della Valpolicella Classico of Winery Corte Volponi is a red wine from the region of Amarone della Valpolicella Classico of Vénétie.
This wine is a blend of 4 varietals which are the Corvina, the Corvinone, the Oseleta and the Rondinella.
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese, beef or game (deer, venison).
The Amarone della Valpolicella Classico of the Winery Corte Volponi is in the top 5 of wines of Amarone della Valpolicella Classico.

Taste structure of the Amarone della Valpolicella Classico from the Winery Corte Volponi

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Amarone della Valpolicella Classico of Winery Corte Volponi in the region of Vénétie is a powerful mainly marked by the residual sugar.

Details and technical informations about Winery Corte Volponi's Amarone della Valpolicella Classico.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Corvina

Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.

Last vintages of this wine

Amarone della Valpolicella Classico - 2013
In the top 5 of of Amarone della Valpolicella Classico wines
Average rating: 4.611110.5
Amarone della Valpolicella Classico - 2012
In the top 5 of of Amarone della Valpolicella Classico wines
Average rating: 4.511110.5
Amarone della Valpolicella Classico - 2011
In the top 5 of of Amarone della Valpolicella Classico wines
Average rating: 4.211110

The best vintages of Amarone della Valpolicella Classico from Winery Corte Volponi are 2013, 2012, 2011

Informations about the Winery Corte Volponi

The winery offers 9 different wines.
Its wines get an average rating of 4.
This winery is part of the Le Morette.
It is in the top 3 of the best estates in the region
It is located in Amarone della Valpolicella Classico in the region of Vénétie

The Winery Corte Volponi is one of of the world's greatest estates. It offers 9 wines for sale in the of Amarone della Valpolicella Classico to come and discover on site or to buy online.

Top wine Vénétie
In the top 15000 of of Italy wines
In the top 5 of of Amarone della Valpolicella Classico wines
In the top 35000 of red wines
In the top 55000 wines of the world

The wine region of Amarone della Valpolicella Classico

The wine region of Amarone della Valpolicella Classico is located in the region of Amarone della Valpolicella of Vénétie of Italy. Wineries and vineyards like the Domaine Quintarelli Giuseppe or the Domaine Zýmē produce mainly wines red. The most planted grape varieties in the region of Amarone della Valpolicella Classico are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Amarone della Valpolicella Classico often reveals types of flavors of cherry, celery or baking spice and sometimes also flavors of espresso, black licorice or molasses.


The wine region of Vénétie

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

News related to this wine

The Saint-Véran appellation seen by Kevin Tessieux

Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne​​​ Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...

At the heart of the terroirs of Mâcon-Serrières

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Serrières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneW ...

At the heart of the terroirs of Mâcon-Solutré-Pouilly

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/Bour ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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