Remo Farina Amarone della Valpolicella Classico 2015  Front Label
Remo Farina Amarone della Valpolicella Classico 2015  Front LabelRemo Farina Amarone della Valpolicella Classico 2015 Front Bottle Shot

Remo Farina Amarone della Valpolicella Classico 2015

  • JS93
750ML / 0% ABV
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3.9 7 Ratings
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3.9 7 Ratings
750ML / 0% ABV

Winemaker Notes

Red-garnet in color, this wine offers an ethereal and spicy fragrance. In the mouth, it is warm, robust, full-bodied, velvety, pleasantly bitter and harmonious.

An excellent wine for game dishes and seasoned cheeses.

Critical Acclaim

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JS 93
James Suckling

Dried red cherries, cinnamon, tea leaves and dried rose petals. Tightly wound on the palate, where confident acidity and firm tannins encase loads of attractive, bright fruit. Drink now or hold.

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Remo Farina

Remo Farina

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Remo Farina, Italy
The Farina family has roots in agriculture and winemaking tracing back to the beginning of the 16th century. Remo Farina was able to combine the most modern concepts in winemaking technology with ancient, time-tested methods to produce rich, elegant wines. Today the winery, which has opened its doors to the new generation, continues to produce lovely fresh white wines and exquisite red wines that have great body and balance with a wonderful combination of sweet fruit and traditional dried fruit blended with earthy undertones and a dry complex pleasant finish. These Valpolicella and Amarone wines from Farina are among the best priced quality wines from this region.
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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SOU904813_2015 Item# 354326

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