Amarone Classico 'Ca' Coato' Antolini 2020
The Amarone "Ca' Coato" is a robust, warm, and powerful expression of Valpolicella: a red wine made from dried grapes of a single cru, aged for 24 months in large barrels. On the nose, it releases complex notes of leather, rhubarb, black fruit, and sweet spices. On the palate, it is soft, warm, and enveloping, with elegant tannins and a subtle freshness.
The Amarone Classico "Ca' Coato" represents one of the jewels of the Antolini Winery. According to tradition, Amarone was born from a simple oversight of a barrel of Recioto, which, left in the cellar until spring, consumed all the sugars and transformed into a dry wine. It is a relatively recent wine, introduced only in the 1950s, but it quickly managed to win the favor not only of the Italian public but also of enthusiasts around the world. Today it is one of the great stars of the Italian wine scene, appreciated for its intense tasting depth and its richness and aromatic complexity.
The Amarone Ca' Coato Antolini is produced in the heart of Valpolicella, in the estates located in the hilly area of the municipalities of Marano, San Pietro in Cariano, and Negrar. The vineyards are cultivated at an altitude ranging from 150 to 350 meters above sea level, with good temperature excursions and on predominantly clayey soils. In particular, the label "Ca' Coato" is made with grapes from a vineyard acquired in 2000, located in the eponymous locality of the municipality of Negrar. A small plot of only 2 hectares, particularly suited, with vineyards cultivated in guyot. The "Ca Coato" amarone is born from the classic blending of the typical grape varieties of Valpolicella: Corvina, Corvinone, and Rondinella. The harvest is strictly manual, with selection of only the best bunches in the vineyard. The grapes are dried in the fruit room for a period of 90/120 days, so that they lose about 30/40% of their weight, concentrating sugars and aromas. After a cold maceration of 7/10 days, fermentation is carried out with indigenous yeasts in temperature-controlled steel tanks, lasting about 20 days. The wine then matures in oak, chestnut, and cherry barrels for 24 months and finishes the aging period with about a year in the bottle.
"Ca' Coato" Amarone Classico conquers with its seductive expressive richness, the result of a processing method that respects the great tradition of Valpolicella. The color is intense ruby red