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Guerrieri Rizzardi’s 3 Cru Amarone della Valpolicella Classico is a rich, spicy red wine produced only in certain years from a blend of traditional ‘recioto’ Amarone grapes from three cru vineyards – both 2015 & 2018 available. It tastes of succulent black fruits, cherries and plums with spice and is a lovely, well balanced wine.
In Stock
| Vintage | 2015, 2018 |
|---|---|
| Wine Style | Red Wine, Rich Spicy Red |
| Grape Variety | Corvina, Rondinella, Corvinone, Barbera – and for the 2018 vintage Sangiovese |
| Wine Region | Veneto |
| Country | Italy |
| ABV | Both vintages: 16.0% |
| Oaked | Yes |
| Cork | Yes |
| Lifestyle | Organic |
| Volume | 75cl |
| Drink By | 2030 – 2031 |
Guerrieri Rizzardi 3 Cru Amarone from the Amarone della Valpolicella DOCG classification which accounts for about 25% of total Valpolicella production. I have both the 2015 and the 2018 vintages in stock. Amarone is produced from a similar blend of grapes to Valpolicella (although Molinara is not permitted). In this ‘3 Cru Amarone’ grapes are selected from Guerrieri Rizzardi’s 3 recognised single vineyards – Calcarole, Rovereti and Pojega. The latter is the vineyard whose grapes are also in their Valpolicella. Amarone is made from ‘recioto’ grapes, grapes that are dried pre-fermentation to increase their concentration and complexity. As a result this wine is intense in more ways than one – in aromas, flavours, colour and tannin. The drying process also alters the tannins and acids so that the wine becomes rich – but balanced. Of the grapes in this Amarone, Corvina brings elegance, aromas and acidity whilst Corvinone contributes colour, tannins and higher sugar levels. Rondinella adds floral notes to the aromas with Barbera bringing acidity, colour, body and fruit. The proportions in each vintage depends on the weather. In the 2018 vintage, 6% Sangiovese was also added for extra black fruit flavours.
Guerrieri Rizzardi 3 Cru Amarone 2015 opens up and reveal its ripe black cherry and blackberry fruit aromas & flavours – also in evidence are more savoury flavours with warm spices from the oak. The blend in 2015 was 60% Corvina, 25% Rondinella, 10% Corvinone and 5% Barbera. The tannins are softening as the wine ages in bottle. High alcohol is usual for Amarone due to the higher sugar content of the dried grapes but should be well-integrated as it is here, nicely balanced with the warm ripe fruit flavours. The finish is long with fruit and spice and the wine is lovely and smooth. The acidity helps counter the richness of the wine making sure it is not too heavy.
The 2018 vintage is an exceptional wine from what started out as a difficult vintage; early rain turned eventually to warmer weather which brought complex fruit aromatics and flavours to the grapes. The blend in 2018 is comprised of 45% Corvinone, 20% Corvina, 20% Rondinella, 9% Barbera and 6% Sangiovese. On the nose, this wine presents ripe black cherry and blackberry fruit aromas, which are complemented by more savoury flavours and warm spices from the oak. With high alcohol at 16%, this wine is rich and full-bodied, but the acidity ensures it remains well-balanced and not overly heavy. As it ages, it will continue to develop and reveal its full potential though it is drinking beautifully now
Guerrieri Rizzardi 3 Cru Amarone 2015 opens up and reveal its ripe black cherry and blackberry fruit aromas & flavours – also in evidence are more savoury flavours with warm spices from the oak. The blend in 2015 was 60% Corvina, 25% Rondinella, 10% Corvinone and 5% Barbera. The tannins are softening as the wine ages in bottle. High alcohol is usual for Amarone due to the higher sugar content of the dried grapes but should be well-integrated as it is here, nicely balanced with the warm ripe fruit flavours. The finish is long with fruit and spice and the wine is lovely and smooth. The acidity helps counter the richness of the wine making sure it is not too heavy.
The 2018 vintage is an exceptional wine from what started out as a difficult vintage; early rain turned eventually to warmer weather which brought complex fruit aromatics and flavours to the grapes. The blend in 2018 is comprised of 45% Corvinone, 20% Corvina, 20% Rondinella, 9% Barbera and 6% Sangiovese. On the nose, this wine presents ripe black cherry and blackberry fruit aromas, which are complemented by more savoury flavours and warm spices from the oak. With high alcohol at 16%, this wine is rich and full-bodied, but the acidity ensures it remains well-balanced and not overly heavy. As it ages, it will continue to develop and reveal its full potential though it is drinking beautifully now
The producer suggests consuming this wine with rib of beef, venison, pheasant and with the cheeses, Pecorino Vecchio and mature Cimbro. It would work well with slightly sweet dishes, most other cheeses including Parmesan & Gorgonzola, cured meats, robust pasta dishes, Risotto all’amarone, dishes flavoured with balsamic vinegar, braised beef, lamb, strong-flavoured meats like wild boar, ox or veal cheek and oxtail, Wagyu beef etc.
Serve at: 16 – 18°C
“Ready to drink at a younger age than either Villa Rizzardi or Calcarole this vibrant Amarone offers complex aromas of dark fruit and sweet spice and follows on the palate with richness balanced by freshness and vibrancy.”
2018: “The 2018 is one of those rare vintages in which all the Calcarole and Villa Rizzardi made was – after 3 years ageing – eventually blended into 3CRU, making a challenging vintage into a great one for this Amarone.”
For the 2015 vintage:
Gold Medal & 95 points – International Wine Challenge 2020
“This is tremendously powerful stuff. Very well-judged use of oak with polished succulent black fruits well balanced and delicious.”
93 points – Falstaff Magazine 2020
“Powerful ruby. Opens with notes of tobacco and liquorice, behind it ripe cherry. On the palate powerful, very well developed, grippy tannin, well integrated, long finish.”
For the 2018 vintage:
Gold Medal – Merano Wine Awards
4 stars – Vini Buoni D’Italia 2024 & 2023
90 points & Silver Medal – Decanter World Wine Awards
“Very generous nose showing evolved aromas of dried fruits, roasted coffee and smoky nuances. Muscular tannins on the palate, rich.”
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