About this wine
Vineyard and terroir
The fruit comes from southwest-facing vineyards at Tenuta Pule.
Grapes
Molinara supplements the Corvina and Rondinella recorded for the wine.
Vinification
The grapes are hand-picked in October and dried on straw mats until February, losing 40% of their weight and concentrating their sugars and aromatic compounds. After pressing, fermentation takes place in large barrels at 30 °C for 30–50 days, with careful temperature control contributing to the wine’s texture. The concentrated sugars are allowed to ferment, leaving approximately 6 g of residual sugar.
Ageing
The wine matures in barrels for 18 months and then rests in bottle for a further four months.
Vintage notes
Spring 2018 began fairly cool in Valpolicella before temperatures rose sharply at the end of April. Heavy rain continued into a relatively cool, wet early summer and flooded some vineyards. Harvest started three to four days earlier than usual. The grapes showed high polyphenol levels and good acidity, while yields were the highest of the preceding decade.
Label / history
According to legend, Amarone arose accidentally when wine intended as Recioto was left in the fermentation room after the grapes had been dried. Its sugar fermented, producing a bitter rather than sweet wine; amaro means “bitter” in Italian.
Lamberti was founded in Lazise in 1964 and is part of Gruppo Italiano Vini (GIV). The winery, on the shores of Lake Garda, takes its name from the Lamberti family’s ancestral estate. It has 27 hectares of vineyards in the Bardolino area, a few kilometres from Lake Garda’s eastern shore, with rose bushes planted at the beginning of each vineyard row.
