Wines Amarone della Valpolicella Le Ragose - 2012

Viniou Reviews

Le Ragose Amarone della Valpolicella DOCG 2012 is a distinguished red wine hailing from the renowned Veneto region in northeastern Italy. Crafted primarily from indigenous grape varieties such as Corvina, Rondinella, and Molinara, Amarone is celebrated for its unique production method: after harvest, the grapes are left to dry for several months in a process called appassimento, concentrating their sugars and flavours before fermentation. The 2012 vintage, benefiting from a particularly balanced year, presents aromas of dried cherries, fig, tobacco, and subtle notes of cocoa and sweet spice. On the palate, it displays impressive richness, velvety tannins, and a lingering, harmonious finish.

The Veneto region, where Amarone is produced, boasts a moderate continental climate influenced by the Alps to the north and warmer breezes from Lake Garda. Soils here are varied but often calcareous and well-drained, providing excellent conditions for grape cultivation. Viticulture in this area dates back to Roman times, with the Valpolicella zone long revered for its robust and complex red wines. Amarone, in particular, is a hallmark of the region’s innovation, taking traditional wine-making techniques to craft wines known for both power and elegance.

Pairing recommendations for Le Ragose Amarone della Valpolicella focus on robust, richly-flavoured dishes that complement the wine’s intensity. Traditional Venetian fare such as braised beef with polenta, wild game (like venison or duck), or mature cheeses such as Monte Veronese DOP are exceptional matches. The wine’s depth also suits hearty stews, truffle-infused risottos, and dishes with earthy, umami components.

For optimal enjoyment, decant this Amarone for at least one hour prior to serving to allow its aromatics to fully develop. Serve it at a temperature between 17-18°C to best appreciate its complex bouquet and supple texture. This wine can be enjoyed now, but it also possesses the structure to evolve further with cellar ageing.