| Type | Red |
|---|---|
| Appellation | Amarone della Valpolicella DOCG |
| Grapes | Classic Valpolicella varieties — dried |
| Soil | Basalt rocks, Lessinia white rocks, flint (unique geological combination in Valpolicella) |
| Serving temp. | 16-18°C |
| Ageing | 18 months oak barrels |
| Style | Mineral, complex, organically distinctive Amarone DOCG |
| Longevity | Very long |
| Food pairing | Game; aged cheeses; braised red meats; important occasions; meditation wine |
The Amarone DOCG of Angolo di Paradiso is the wine that most fully demonstrates what the estate's unique combination of fully organic farming, geologically exceptional terroir, and patient traditional production can achieve at its highest level. World-famous as a wine category, Amarone is one of Italy's most internationally recognised and most internationally respected red wine designations — and the Angolo di Paradiso expression has particular fragrances coming from the fully organic maintained vineyards and an equally strictly organic standard of production in the cellar.
The production begins in the vineyard, where grapes are harvested from the last decade of September to the very end of October, then bunches are selected and harvested by hand, placed in small five-kilogram crates and dried for about three months. This drying process — during which the grapes lose more than fifty percent of their initial weight — is the defining step of Amarone production, aimed not solely at sugar concentration but at developing the aromatic and polyphenolic potential that concentrated, partially dehydrated fruit delivers in ways that fresh-grape vinification cannot replicate.
Once the drying process is complete, the grapes are pressed and fermented in steel wine vats with controlled temperature for two to three weeks — a fermentation that must convert the concentrated sugars of the dried fruit into the high alcohol that characterises the style while developing the aromatic complexity that the drying process has begun. The ageing process then requires the wine to settle in oak barrels for eighteen months before bottling.
The flint soils of the Val Squaranto — the geological peculiarity that makes this estate's wines distinctive from all others in the Valpolicella denomination — contribute a mineral dimension to the Amarone that is specific to this terroir and that amplifies the organic farming's contribution to the wine's aromatic complexity and purity.
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