AMARONE DELLA VALPOLICELLA CLASSICO

AMARONE DELLA VALPOLICELLA CLASSICO DOCG PERGOLE VECE BY LE SALETTE 2016

Amarone Della Valpolicella Classico 2016 is quite literally a religious experience, coming from a winery founded next to a sanctuary built by farmers of the area. Here for over a century, the Scamperle family has crafted small batches of entrancing Amarone with intense power and depth.

This Amarone is their crown jewel. It is only made in the best years and is a grape by grape selection from their oldest vineyards. It’s intensely complex nose absorbs every perfumed aroma on the planet and then confounds those who try to decipher its haunting aromas in the glass. It is a class defining, memory creating wine that for far too long has been kept a secret from wine drinkers in Ontario.

We recommend pairing this with blockbuster red meat main courses or a fine cheese plate at the end of the meal, and while you can decant this and drink it young – we highly recommend this as a cellar selection.

This is a class defining, memory creating wine that for far too long has been kept a secret from wine drinkers in Ontario.

WHAT THE CRITICS SAY

“The 2016 doesn’t miss a beat, with a caking of fruit concentrate creating a sensation of tension under an air of sweet inner florals.”
Eric Guido, Vinous Media, January 2021

97 Points / Best Red
​Luca Maroni, 2021

95 Points
Falstaff Magazine, Nov 2020

95 Points / 3 Gold Stars
​Veronelli Guide, 2021

5 Grappoli
​Bibenda, 2021

4 Stars / Crown Award
​Vini Buoni d’Italia, 2021

AMARONE DELLA VALPOLICELLA CLASSICO 2016: CHARACTERISTICS

BODY /  STYLE / OAK / Full-bodied / complex & smoky, earthy, fruity / Oaked

SWEETNESS / Dry

CELLARING / Drink now or cellar

BEST PAIRINGS / Cured Meat, Red Meat, Veal roasted

TASTING NOTE / “The 2016 Amarone della Valpolicella Classico Pergole Vece is especially spry and lifted, offering smoky minerals, citrus-tinged blackberries and hints of confectioner’s spice. It keeps the energy high from start to finish, as silky textures gain momentum through juicy acids, giving way to medicinal cherries, minty herbs and a hint of bitter espresso bean.”

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