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Amarone della Valpolicella Punta Tolotti wine — Ca Rugate winery — Dionysus

Amarone della Valpolicella Punta Tolotti

di Ca Rugate · Veneto, Italy

Premi e punteggi
  • Tre Bicchieri 2017Gambero Rosso, Vini d’Italia · 2012 vintage
TipologiaRossi
Uve45% Corvina, 40% Corvinone, 15% Rondinella
VignetoSelected grapes from Ca’ Rugate vineyards in the hills around Montecchia di Crosara.
LineaRed Wines
Annate2013 is the subject of the specified article; the article also references 2005.
Ca RugateVeneto, Italy

Questo vino

Vineyard and terroir

Selected grapes come from Ca’ Rugate vineyards in the hills around Montecchia di Crosara, on gravel and limestone soils. Yield is 90 quintals per hectare.

Grapes

45% Corvina, 40% Corvinone and 15% Rondinella. The 2013 article emphasizes the exclusive use of native Veronese varieties.

Vinification

The grapes are hand-picked during the final two weeks of September and laid flat in small wooden boxes holding about 6 kg to maintain airflow. They dry gently in ventilated rooms for approximately 4–5 months, concentrating flavour, sweetness and colour. Crushing takes place in the winter after harvest. Once fermentation is complete, the wine proceeds to oak ageing.

Ageing

Approximately 25–30 months in oak barrels.

Technical data

Amarone della Valpolicella DOCG. Approximately 15% alcohol by volume. Production is about 30,000 bottles, with 375 ml, 750 ml, 1,500 ml, 3,000 ml and 5,000 ml formats.

Tasting profile

Intense garnet red. Concentrated ripe blueberry, blackberry and cherry aromas are lifted by spicy oak. The palate is rich, full-bodied and complex, with balance and a persistent finish.

Serving and pairing

Serve initially at 17°C. Pair with char-grilled meats, mature cheeses or game. It is also positioned for special occasions, sharing at the end of a meal and meditation.

Vintage notes

The 2013 vintage was described in the winery’s post-event review as a terroir-driven Amarone shaped by native Veronese grapes and the traditional drying of fruit. Angelo Peretti highlighted orange peel, candied fruit, clove, dried flowers, hay, brined olives, smoke, iodine and salt, awarding 92/100. Mario Plazio found an ethereal, spicy, old-school profile of herbs and flowers and scored it 87/100. Gambero Rosso singled it out for elegance and a fresh, dynamic palate. Claudio Serraiotto emphasized complexity and elegance, with candied orange, potpourri, brined olives, clove, eucalyptus, vanilla, chocolate, coffee, liquorice and a saline, iodine-tinged close. The same article recalls the 2005 vintage as exceptionally successful.