Valpolicella DOC Superiore “Campo Prognai” 2017 by Ilatium
Ilatium’s less beefy expression of Valpolicella passito, with grapes undergoing appassimento for less than for an Amarone.
Winemaking: grapes hand-harvested, then made to undergo appassimento for 30 days. They are then cryomacerated for 60 hours prior to fermentation, during which the wine is pumped over regularly (for around 15 days). Finally the wine is finished in French oak tonneaux (350 litres) for 15 months.
Assemblage: corvina and corvinone 70%, rondinella 20%, croatina and others 10%.
Colour: an intense, semi-translucent ruby.
Aroma: complex but definitely fruit-forward, notes of cherry and blackberry tinged with pepper and cigar box.
Palate: drying tannins, but nonetheless very soft and drinkable.
Ageability: to be drunk over the next five years.
Pairing: its full-weight but superior acidity and freshness make this an ideal match for tomato-based ragù.