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Lamberti Amarone della Valpolicella DOCG 2017

The ultimate in indulgence: Rich, opulent and rewarding with delicious, raisiny flavours and intense aromas. A Lekker Wines favourite!
Rich & Savoury, Full-Bodied Red
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More Information
Producer Lamberti
Country Italy
Region Veneto
Wine Type Red Wine
Body / Style Rich & Savoury, Full-Bodied Red
Grape Blend 65% Corvina & 35% Rondinella
Bottle Size (ml) 750
% Abv 15.5
Vintage 2017
Extra Info Rewarding, rich, opulent
Food Pairing Guide Roasted or braised meats, game, strong blue cheeses, porcini mushrooms

Amarone della Valpolicella has got to be the ultimate in indulgent wine. Made with grapes that are dried for 90 days, it's unbelievably rich, concentrated and opulent. This lovely example from Lamberti has a deep colour and inviting aromas of damson preserve, dried fruits and fragrant herbs. The palate is equally rewarding - brimming with raisiny, plummy flavours, dark chocolate, a lick of spice and a lingering aftertaste of toasted almonds. Savour and enjoy with a really good cheeseboard, or some fresh game.

18 months in oak casks; at the same time part of the wine develops for a year in French oak barriques. There follows a stay of 4 months in bottle to further raise the level of quality.

the most acclaimed parcels in the communes of San Pietro in Cariano, Negrar, Fumane and Marano. The vines are trained by Guyot system on clay, limestone, stony ground, well exposed to the south-west. Vinification: towards the beginning of October, before the normal vintage, the healthiest bunches (about 20% of the total of the grapes) are selected in the vineyard. These are picked by hand into 7kg wooden boxes and remain for about 100 days in dry and well ventilated places to dry naturally. In January the dried grapes, with the sugar very concentrated by the dehydration, are vinified by the red wine method. Fermentation temperatures and the period of maceration of the skins are carefully controlled and managed to produce an immediately pleasing fruity bouquet and soft and velvety tannins. The yield in wine is less than 40%. 5.40 g/l total acidity; 3.50 Ph; 8.5 g/l residual sugar; 31 g/l dry extract.
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