2019 AMARONE. Ca Rugate Punta, Punta 470. Veneto, Italy

Punta 470 takes its name from Ca’Rugate’s 6 hectare single vineyard in the hills around Montecchia di Crosara, where the grapes are grown at an altitude of 470 metres. This elevation allows the grapes to retain higher levels of acidity, whilst promoting full levels of ripeness. The soils are gravel and limestone which also provide excellent drainage.

A blend of 45% Corvina, 40% Corvinone, and 15% Rondinella.

Ca’Rugate is the relatively new name (from 1986) for the Valpolicella (and Soave) estate owned and run by the Tessari family since the early 1900s. Named after the volcanic hills where their vineyards are located it is now run by Michele – who is the fourth generation.

Considerable expansion has taken place in recent years with investment in a new technologically advanced cellar and into the Valpolicella area itself with the purchase of vineyards in the hilly zone of Montecchia di Crosara. The estate now totals 90 hectares.

A blend of 45% Corvina, 40% Corvinone, and 15% Rondinella, grapes were hand harvested during the last 2 weeks in September, then carefully selected grapes were laid flat in wooden crates and air dried for 5 months. In the process they lost about 40% in volume which is mainly water.

In addition, this process concentrates levels of sugar, tannins, and colour, as well as increasing the complexity of the juice. In the winter, the grapes were crushed, and the fermentation started with natural yeasts. The must was then transferred to 500 litre oak casks to finish fermentation. It was then matured in wood for a period of 25-30 months, prior to being bottled.

Despite its intense flavour and power this is an amazingly elegant Amarone, with concentrated flavours of blueberries, blackberries, cherries, and a touch of liquorice, dark chocolate, and soft spice. The palate is rich, full bodied and complex, with beautiful balance and a long, elegant finish. The residual sugar is just 5.7g/lt.

This would benefit from decanting and aerating for a couple of hours before pouring. Can be enjoyed now but has the concentration and structure to age well for another 5-8 years when it will become increasingly savoury.