Valpolicella, Italy.....
Producer Background: Le Ragose is an estate at the highest point (1,148 feet) in the Valpolicella zone. The terraced vines face southwest on steep slopes, well above the frequent nebbia (fog) below. Le Ragose is also a founding member of Italy’s respected VIDE association.
Grape Type: 60% Corvina, 20% Rondinella, 20% Molinara.
vinification: For Amarone, only the ripest recie ("ears") of the grape bunches are picked in late October, then dried under shelter in the open air in flat wood crates holding 7 kilos until January/February (appassimento method). Fermentation of the raisined, non-botrytis affected grapes is done in temperature-controlled, stainless steel tanks with indigenous yeasts and can last 20-30 days. Aged 1 year in stainless, 4-5 years in Slovenian oak botte (casks).
Average production: 600-700 cases per vintage.
Tasting Notes: Extraordinarily powerful, intense wine of 14-16% alcohol with a concentrated black cherry confettura (jam) fruit. Dense and super ripe, yet still well-mannered and harmonious, the Amarone finishes rich and dry with firm tannins allowing lengthy bottle development. Le Ragose is a benchmark of the type.
Food Match: roasts, red meat, duck, chocolate, Soft cheeses.

"Sweet, super-ripe aromatics along with dark cherries, herbs and underbrush waft from the glass as the 2003 Amarone della Valpolicella reveals its elegant, understated personality. The wine shows plenty of length and lovely overall balance. This perfumed, medium-bodied Amarone is another terrific effort from Le Ragose. Anticipated maturity: 2008-2015." RP-92