Amarone Classico | Villa Spinosa

Amarone Classico | Villa Spinosa

Sale price€37,00
Red
Veneto (IT)
Amarone della Valpolicella DOCG
Corvina, Corvinone, Rondinella
Enjoy it within 15 years
16% ABV
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Production and refinement

The vineyards take root in calcareous soils, shallow and of medium fertility, formed by ancient marine deposits. Situated between 230 and 423 meters above sea level, we are in highly suited hilly areas: the Jago and Costa del Buso crus, in Negrar, face east, while the Figari vineyard, in Marano di Valpolicella, faces west. The vines are trained using the Guyot system, with a planting density ranging from 3,300 to 4,500 plants per hectare.

The yield is kept low, between 80 and 100 quintals of grapes per hectare: only the best bunches are manually selected, from mid-September to early October, to undergo the long drying process in the drying rooms. The grapes rest in the fruit drying rooms for three to four months, losing about 30% of their weight while concentrating aromas and sugars.

After the drying process in the fruit drying rooms, the grapes undergo destemming and soft pressing. The dried grapes ferment in stainless steel at a controlled temperature between 10 and 18°C for about four weeks, with daily pump-overs. Malolactic fermentation occurs in the spring, enhancing the wine’s smooth and enveloping profile.

The aging continues in wood: 12 months in 500-liter French oak tonneaux, followed by another 12 months in 20-25 hectoliter Slavonian oak barrels. The wine then undergoes an additional 12-month bottle aging, perfecting its balance and complexity before being released to the market. Only 2,000 bottles are produced annually.

Organoleptic analysis

Visual exam

It has a beautiful ruby red color with garnet reflections.

Olfactory examination

On the nose, it captivates with its complex bouquet, featuring aromas of marasca cherry in spirit, cherry, fig, along with balsamic notes of aromatic herbs and sweet spices.

Tasting

On the palate, it makes a strong impression with its great structure, soft and silky tannins, balanced by a pleasant acidity. The long finish invites the next sip.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Amarone Classico | Villa Spinosa ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Veneto, Negrar di Valpolicella

Hectares of vineyards: 20

Villa Spinosa

Nestled in the heart of the Valpolicella Classica, at the foot of Mount Masua, Villa Spinosa overlooks the enchanting landscape of the Negrar and Marano valleys. Surrounded by neatly organized vineyards, centuries-old olive trees, and cherry trees, it embodies a perfect balance between nature and human intervention. Here, in the historic village of Jago, wine is not just the product of the land; it is a symbol of culture, collective memory, and territorial identity.

The history of Villa Spinosa dates back to the late 18th century, when engineer Giacomo Guglielmi began building the rustic buildings of Jago around an even older nucleus. This was followed by the construction of the manor house, Italian gardens, and lands dedicated to vineyards, orchards, and arable crops, managed under the mezzadria system. It was in the post-war period that the company made a decisive turn, embracing direct management and making wine, particularly Amarone, the core of its production identity.

In the 1980s, following the revival of Valpolicella after the great wine crisis, the modern Villa Spinosa took shape. A major restoration project transformed the historic farm buildings into functional spaces for all stages of the production cycle, from the drying of the grapes to the bottle aging process.

Villa Spinosa

Surrounding the 19th-century winery, which is framed by a romantic garden and rural courtyards, are twenty hectares of vineyards in the Jago, Figari, and Costa del Buso crus, located between 230 and 423 meters above sea level. Here, Corvina Veronese, Corvinone, and Rondinella are cultivated—grape varieties that are emblematic of the local winemaking tradition—to produce the great classics of the denomination: Valpolicella Classico, Superiore, Ripasso, Amarone, and Recioto.

Villa Spinosa is deeply connected to the concept of terroir, understood as a virtuous alliance between soil, climate, exposure, and human expertise. Each cru is carefully interpreted to enhance its unique characteristics, following the principle of "every vineyard, a wine." Leading the winery, Enrico Cascella and his grandson Piergiovanni Ferrarese pursue a vision that blends respect for tradition with openness to cultural dialogue.

At Villa Spinosa, wine is also about storytelling, sharing, and collective growth. It is in this spirit that the winery’s cultural commitment takes shape: through the Villa Spinosa Association, spaces originally dedicated to agricultural production—such as PalaJago, Tinaia, Granaio Alto, courtyards, and the garden—are transformed into venues for gathering and exchange, hosting theatrical performances, film screenings, photographic exhibitions, literary readings, and musical events. This initiative strengthens the bond between the land, wine, and the community, symbolizing a Valpolicella that knows how to tell its story, evolve, and introduce itself to the world.

Region and territory

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

Grapevines have been cultivated in Veneto since the 7th century B.C., perfected by the Romans and continued in the Middle Ages. With Venetian domination from 1405, viticulture almost completely covers the territory, and Veronese wines, thanks to the Adige River, reach Venice. What sets this region apart from many others is the continuous commercial success of its wine products. From the late 18th century, the region experienced a crisis. However, the following century saw a qualitative leap in Venetian wines, also driven by the establishment of the Società Enologica Veronese in 1872. The first edition of Vinitaly took place in 1967.

Veneto has a complex wine production chain. Important areas include the Colline del Garda Veronese and Valpolicella, with Bardolino Superiore DOCG and Amarone della Valpolicella DOCG. Worth noting is the interregional Lugana DOC, between the provinces of Verona and Mantua. In the volcanic hills between the provinces of Verona and Vicenza lies the area of Soave Superiore DOCG, Soave DOC, and Gambellara DOC. The Colli Berici DOC, south of Vicenza, is known for its reds based on international varieties and Tocai Rosso. The Breganze DOC area, north of Vicenza, is renowned for its reds and whites based on Vespaiola grapes. In the Paduan area, there are the Colli Euganei with the Moscato Fior d’Arancio DOCG, while to the south lies the Friularo di Bagnoli DOCG. In Treviso, we find the Prosecco DOCG and the Colli di Conegliano DOCG. At the borders with Friuli is the Lison DOCG.

The presence of mountain ranges, hills, and vast plains provides significant temperature variations, mitigated near Lake Garda and along the coast. Veneto is therefore rich in diverse wines, made with both native and international grape varieties that find a second home here.

Valpolicella

The Valpolicella region, located in the province of Verona amidst hills and valleys north of the city of Verona, in Veneto, extends from the Adige River valley on its western side to the volcanic territories of the Soave production area on its eastern side. Valpolicella is a controlled designation of origin (DOC - DOCG) area and includes 3 subzones: Valpolicella Classica, Valpantena, and Estesa.

The landscape is extremely rich due to the presence of morphologically varied terrain, which can be divided into three main areas: the calcareous mountainous zone formed by the Monti Lessini; the hilly belt, which hosts a large part of the vineyards; and the valley floor zone.

Consisting of valleys that run north-south, Valpolicella ideally appears as a fan of valleys that emanate from Verona. The landscape is predominantly hilly, with gentle slopes and low ridges, and is virtually dominated everywhere by vineyards, interspersed with olive trees and cherry trees. The geological and climatic characteristics of the territory, unique and varied, are the basis of the great peculiarity and typicality of its wines.
The unique and varied territory offers ideal geological and climatic conditions for the production of distinctive wines.

Recommended pairings and dishes

Matching by concordance

The Amarone della Valpolicella Classico, with its significant alcohol content, imposing structure, and distinctive smoothness and rich extract, pairs wonderfully by analogy with dishes that match its power and complexity. Structured, succulent, and intense dishes, such as braises, game in salmì, important roasts, and aged, non-blue cheeses, offer similar levels of gustatory intensity, fattiness, and aromaticity, enhancing its power.

Matching by contrast

The lively acidity and the presence of soft yet dense tannins also allow contrasting pairings with dishes that feature fattiness, sweetness, or oiliness. The alcohol and structure of this Amarone effectively counterbalance the softness of rich stews, braised pork cheek, or dishes with dried fruit and sweet reductions (such as dried figs or pomegranate sauces), balancing the overall flavor profile.

It pairs well with

Grilled, roasted, or stewed red meats, game such as wild boar, venison, and hare, braised and stewed beef, pork cheek, or lamb. Aged, non-blue cheeses like Parmigiano Reggiano, Grana Padano, or Monte Veronese stravecchio; dishes with mushrooms, such as risottos or stuffed meats, and spiced preparations from traditional Italian cuisine, like braised meats and meat stews.

Matching by concordance

The Amarone della Valpolicella Classico, with its significant alcohol content, imposing structure, and distinctive smoothness and rich extract, pairs wonderfully by analogy with dishes that match its power and complexity. Structured, succulent, and intense dishes, such as braises, game in salmì, important roasts, and aged, non-blue cheeses, offer similar levels of gustatory intensity, fattiness, and aromaticity, enhancing its power.

Matching by contrast

The lively acidity and the presence of soft yet dense tannins also allow contrasting pairings with dishes that feature fattiness, sweetness, or oiliness. The alcohol and structure of this Amarone effectively counterbalance the softness of rich stews, braised pork cheek, or dishes with dried fruit and sweet reductions (such as dried figs or pomegranate sauces), balancing the overall flavor profile.

It pairs well with

Grilled, roasted, or stewed red meats, game such as wild boar, venison, and hare, braised and stewed beef, pork cheek, or lamb. Aged, non-blue cheeses like Parmigiano Reggiano, Grana Padano, or Monte Veronese stravecchio; dishes with mushrooms, such as risottos or stuffed meats, and spiced preparations from traditional Italian cuisine, like braised meats and meat stews.

Braised beef in Amarone

An exceptionally refined dish, rich and structured, made with tender, succulent beef slowly cooked in Amarone, which imparts deep notes of ripe red fruit, sweet spices, and a subtle balsamic hint. It is enveloping and flavorful.

Hare in Salmì

Hare is a game dish with an intense, lingering, and fragrant flavor. The special Italian cooking technique "in salmì" involves slow-cooking the game with wine and aromatic vegetables. The meat becomes tender and juicy.

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