Galli Le Ragose Amarone Della Valpolicella Classico 2005

[Colt45]

I'm not sure I can articulate my thoughts.... I'm a great fan of Valpolicellas - I love the deep earthiness combined with the acidity and overall structure. I've had the Le Ragose Ripasso many times and count it a favorite. The Amarone is another level. All the traits of the varietals, with so much more density / richness - my first thoughts are of an Asian peanut sauce with regards to density / texture. So glyceral, but not sweet in any way. Incredible.

[El Presidente]

Sounds right up my alley

[Colt45]

Sounds right up my alley

let me know....

[Foz]

Never had the Amarone you are referring to, howver I couldn't agree with you more regarding Valpolicellas and particularly the Amarone's - so rich and distinct. Shame that here in Australia we have such a limited range to choose from in both.

I also find the unique grape drying process used to make Amarone fascinating. When described to me I always thought that the end result would be cloying and sweet - but your description of them as (generally) being glyceral but not sweet hits the nail on the head.

[Guest rob]

Incredible.

It sounds it. Great account of the experience.

[Colt45]

I also find the unique grape drying process used to make Amarone fascinating. When described to me I always thought that the end result would be cloying and sweet

Same here, and amarone and ripassos can give the impression of a sweet wine at first sip. If they stop the fermentation early, it will be "sweet" - a recioto. Cheers!