Corte Sant’Alda presents an impressive Amarone in 2006 with loads of density and pure aromatic intensity. The wine opens with a dark, inky color and aromas of dark chocolate, cedar wood, toasted almond, black fruit and molasses.
— M.L.
(2/1/2011)
This hefty Amarone could use a few more years of cellar aging, but already it shows a dark, saturated color and inky density with smoked barbecue, prune, cola, leather and black pepper notes. The tannins are firm and show a touch of bitterness.
— M.L.
(12/1/2011)
This boats balanced structure, density and alcohol, with pretty aromatic renderings of cherry and spice. It’s not too thick and chewy, but rather polished. It would pair nicely with breaded Milanese veal chops.
— M.L.
(11/1/2012)
Marinella Camerani’s dedication to tradition (with organic and biodynamic farming principles) is legendary. Hers are delicate, sometimes difficult wines, yet they are always prized for authenticity. Distinctive aromas include crushed raspberry, raisins, almond cookie, molasses and cooked pears in reduction sauce. The wine ends with lively, refreshing acidity.
— M.L.
(10/1/2007)
This is an inky, black Amarone that is redolent of black fruit, plum, BBQ sauce, root beer and mesquite smoke. Pair this wine with thick beef ragout over oven-roasted pasta or game dishes. The wine is sticky and ripe in the mouth with firm tannins.
— M.L.
(12/1/2009)
This is an attractive ripasso with a plethora of interesting things going on in the glass. The aromas recall chocolate, spice, resin, dried figs and prunes. They are enduring, definitely on the ripe side, but pristine. The texture is compact but not too bulky, and the wine delivers a blast of sour cherry on the close. Imported by Domaine Select Wine Estates.
— M.L.
(10/1/2009)
There’s a perfumed, oaky quality to this wine that translates into mesquite, barbecue, sandalwood and fragrant church incense. Loads of black fruit appears at the back and Mithas shows firm texture with polished tannins.
— M.L.
(2/1/2011)
Campo Magri is a bright and lively Valpolicella Superiore with crisp tones of cherry and wild berry backed by slight smoke and spice. The natural acidity will cut through the density or ossobuco or beef stew.
— M.L.
(2/1/2011)