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2016 & 2015 vintages available.

Please confirm which vintage is of your preference at your time of purchase.

60 in stock (can be backordered)



The Amarone is one of the oldest Italian wines. In the fourth century A.D. Cassiodorus, king of the Goths, described a wine called Acinatico. Probably by chance, the production of a completely dry Recioto wine gave origin to this wine in the past. Having obtained the DOC Controlled Denomination of Origin certification in 1968, the Amarone wine represents a small part of the production of the Valpolicella region. Almost nothing has changed since Cassiodorus’ times and the method of production has remained strictly artisan. The Amarone is a wine rich of alcohol, glycerol and resveratrol and cannot be compared to any other wine in the world, also as far as longevity is concerned. It has a bright burgundy red color, an intense bouquet and a dry taste and it is a good complement for game dishes, roasts and seasoned.

Area of production: hilly vineyards located in the heart of the Classic Valpolicella region.

Yield: 120 quintals per hectare.

Maturation: 2 years in large barrels and from 10 to 18 months in barriques, in addition to another 4 months of refinement in bottles.

Serving temperature: 16° ­ 18° in appropriate glasses (Ballon)
Serving suggestions: roasts, grilled meats and sharp, seasoned cheese varieties.
Longevity: from 5 to 12 years.
Alcohol content: 15.5 % vol.

Tasting Notes

Grapes: Rondinella 30%, Corvina 60%, Corvinone10%.

Color: bright burgundy red color.

Aroma: intense, vinous bouquet, alcoholic, ethereal and full, with distinct vanilla scents and hints of almonds and oak wood.

Taste: The taste is dry, of moderate acidity, with a pleasant tannic substratum, austere and full ­bodied.

Vinification process: after being carefully selected, the grapes that had the best exposure and reached the ideal ripening phase or the ones that are more suitable for withering are placed in wooden boxes and carried to orchards. After a long withering process (approximately three months) in dry ventilated rooms, the grapes are turned to must. The must is then left to ferment slowly with the maceration of the marcs for 25 days.

Wine Maker

BONAZZI BADIN The farm is situated in the heart of the Valpolicella Classica area. The name “Classica” refers to the unique small area north of Verona where Amarone, Recioto and Valpolicella have always been produced. That is, before the DOC and DOCG production area was extended in 1968. Our wine cellar and its surrounding vineyards are located in this privileged territory, in a wonderful elevated position on a south-facing hill. Since the second half of the 18th century, we, the Bonazzi family - initially as sharecroppers - have cultivated, with love and respect, a total of 8 hectares mainly planted with vines, as well as olive and cherry trees. Later, in 1962, Alessandro Bonazzi acquired the houses and the land and established the farm. At the same time, his sons Mario, Angelo and Luciano continued his work, enhancing the winemaking part of the business. They made important land improvements and received great recognition from the local market, also thanks to prestigious wine competitions, in which Bonazzi wines have always made the company excel. Nowadays, Giorgio and Ivo, grandsons of Alessandro, continue the farming and wine-making activities with passion and great dedication, focusing on certain aspects that we consider crucial: environmental impact, respect for traditions and hospitality.


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