From one of the most prestigious DOC regions in Veneto, the Valpolicella, the Begnoni family produces this fantastic Amarone by drying the grapes for 90 to 120 days, aging for 36 months in Slovenian oak and then 12 months in Allier oak, and finally 8-12 months in bottle, the blend is 65% Corvina, 30% Rondinella and 5% Molinara with 15% alcohol. MORE >>

Here are a few of my tasting notes: Masi Costasera Amarone Classico 2006 70% Corvina, 25% Rondinella, 5% Molinara, 2 years in oak, 4 months in bottle, deep violet colors, delicious cherry pie aromas, dark waves of chocolate and coffee. On October 25th at The New York Public Library The Instituto Grandi Marchi presented their “Premium Brands”. MORE >>

Rocca Sveva Ripasso di Valpolicella Superiore 2007 DOC Made from 70% Corvina, and 30% Molinara and Rondinella, and employing a process by which the wine is "re-passed" for 11 to 14 days over the freshly fermented pomace/lees of the grapes used to make Amarone, is then further aged for six months in the bottle. retails for about $22. MORE >>

Gary Grunner, National Sales-Brand Manager of Cantina di Soave, invited me on a recent Sunday afternoon, to Il Poeta , one of the finest new Italian restaurants in Queens, New York. Rocca Sveva Soave Classico 2008 DOC When I was a younger man, the most famous white wine from Italy was from the Soave region, near Verona. MORE >>

A blend of 80% Corvina, 10% Rondinella and 10% Sangiovese from the Valpolicella Classico area. Aged for six months in stainless steel tanks and six to eight additional months in oak barrels. Exotic aromas of cured meats, animal and some distinct chocolate on the palate with coffee notes, licorice and dark berries. MORE >>