The grapes are hand-picked and then re-sorted to find only the best bunches in late September. They then dry for about 100 120 days under ideal conditions in terms of temperature, humidity and ventilation. They lose about 41% of their initial weight, enhancing concentration and sugar levels. In mid-January, the grapes are soft-pressed and de-stemmed. This is followed by about thirty-six days of maceration on the skins with periodic pumping over and délestage. The wine completes fermentation in large oak barrels and then ages twenty-four months in oak, eighteen months in Slavonian oak barrels and twelve months in bottle. Very deep and intense bouquet with spicy, aromatic and jammy notes combining power and finesse; a prelude to a palate that is rich, sensuous, highly structured and complex, lingering on and on.
A deep color and a very intense bouquet with spicy, aromatic and jammy notes combining power and finesse; a prelude to a palate that is rich, sensuous, highly structured, complex and persistent. Especially cellar-worthy.
95 Points James Suckling – “Plenty of dried fruit with figs and sultanas, as well as mushrooms. Full-bodied, yet integrated and polished with fine tannins and a fruity finish. From organically grown grapes. Drinkable now, but another year or two will bring it even more together.”
95 Points Antonio Galloni – “The 2016 Amarone della Valpolicella Classico Sant’Urbano takes some time to blossom in the glass, as mineral-tinged blackberry evolves into a display of currants and cherries complemented by hints of sweet mint, lavender and violets. It’s velvety in texture and savory to the core, coasting dark red and black fruits across a medium-bodied frame, contrasted by vibrant acids, as grippy tannins form up toward the close. This finishes youthfully structured yet amazingly long, with echoes of licorice and purple inner florals. The 2016 is geared for the cellar, and in need of some time to soften, but my expectations are very high.”