# Casa Lupo Amarone della Valpolicella (2014)

- **Producer:** Paladin
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 15.5%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, violet, black pepper, vanilla, cloves, chocolate, cedar, smoke, dried fig, prune, leather, tobacco, forest floor, cinnamon

## About this wine

Casa Lupo is an elegant expression of Valpolicella's winemaking heritage, crafted under the expertise of the Paladin family. Sourced from selected hillside vineyards in the Veneto region, where the cooling breezes of the Lessini mountains and Lake Garda temper the climate, this Amarone represents a dedication to traditional methods. The 2014 vintage, despite its challenging and cooler growing season, yielded wines of remarkable elegance, freshness, and aromatic complexity, showcasing a more refined and classic side of this famous appellation.

## Interesting facts

- The grapes lose up to 40% of their water weight during the traditional appassimento drying process.
- Casa Lupo is a dedicated project by the Paladin family, focusing on the historic terroirs of Valpolicella.
- The 2014 vintage in Veneto was cooler and wetter, resulting in an Amarone of exceptional elegance and higher natural acidity.

## Food pairing

The immense body, high alcohol, and concentrated fruit profile of Amarone require equally rich, robust, and savory dishes. High-protein meats like beef, lamb, and game help soften the wine's firm tannins, while the natural sweetness of the dried-grape character complements rich, fruit-based reductions or earthy, slow-cooked sauces. Aged cheeses also pair beautifully, matching the wine's intensity.

## Wine making process

The grapes—primarily Corvina, Corvinone, and Rondinella—are hand-harvested and undergo the traditional 'appassimento' process, drying in well-ventilated rooms (fruttaio) for several months to concentrate sugars, acids, and flavors. Following a slow, temperature-controlled fermentation on the skins, the wine is aged in oak casks for a minimum of 18 to 24 months, allowing the robust structure to soften and develop complex tertiary characteristics before bottling.