# Amarone della Valpolicella DOCG "Pietro dal Cero" (2018)

- **Producer:** Azienda Agricola Cà dei Frati
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella, Croatina
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 16.0%
- **Average price:** €65
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** ripe fruit, dried fruit, black fruit, spice, chocolate, vanilla, cedar, smoke, coffee, leather, caramel, tobacco, earth

## About this wine

The Amarone della Valpolicella DOCG 'Pietro dal Cero' by Azienda Agricola Cà dei Frati is a wine that signifies a return to the Veneto region for the Dal Cero family, honoring their founder, Pietro. The wine originates from the Valpolicella area, a renowned viticultural zone in Veneto, Italy. This particular Amarone is distinguished by its profound intensity and complexity, which is notably balanced by a refreshing quality, making it stand out within its style. The 2018 vintage specifically presents a rich color and concentrated aromas, with a structure that allows for both immediate enjoyment and aging potential.

## Interesting facts

- A tribute to founder Pietro dal Cero, a return to family roots.
- Grapes undergo a 4-month appassimento (drying) process.
- A powerful 16.0-16.5% ABV, yet noted for its balance.
- Azienda Agricola Cà dei Frati is also renowned for Lugana wines.

## Food pairing

The wine's full body, robust tannins, and high alcohol content are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening both the wine and the food. The wine's concentrated fruit and spice notes can complement the savory depth of slow-cooked meats and game.

## Wine making process

The production of Amarone della Valpolicella DOCG 'Pietro dal Cero' begins with hand-harvested grapes from the Luxinum vineyard. A defining technique is the appassimento process, where grapes are dried for approximately four months in crates to concentrate sugars and aromas. Following this, the grapes undergo maceration in steel tanks with prolonged skin contact. Malolactic fermentation is completed to enhance the wine's structure. The aging regimen involves 24 months in new barriques, followed by 12 months in steel tanks. Regulations mandate a minimum of two years of aging from the year following the harvest, with further bottle aging before commercialization.