Bailo Amarone

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Bailo Amarone

93 points Falstaff

90 points Decanter World Wine Awards

93 points Luca Maroni

The drying process, called “appassimento” in Italian, gives body, roundness and a great personality to this wine. It is produced in a beautiful hillside vineyard in Valpolicella, near Verona, at the foot of the Dolomite mountains.

Amarone Bailo presents deep scents of ripe cherry, prunes, blackberry; important structure, thick velvety tannins and a wide bouquet.

Grapes: Corvina, Corvinone, Rondinella and Croatina.
Historical Notes: in the forties a little wooden cask of Recioto della Valpolicella, a sweet wine produced with dried grapes, was forgotten for a long time. This wine, then had time to referment its residual sugar transforming them into alcohol and becoming dry. When this wine was tasted, it was not sweet anymore, but it was bitter, in Italian “amaro”. So Amarone was born.
Alcohol content: 14,5-16% by vol. (it depends on the vintage).
Tasting Characteristics: intense ruby colour, deep scents of ripe cherry, prunes, blackberry; important structure, thick velvety tannins and a wide bouquet.
Food Matching: tagliatelle with mushrooms, Bolognese spaghetti, T-bone steak, pork shank, roasted lamb, seasoned cheeses.

Bailo Estate

The Bailo wines, Amarone and Ripasso, are produced in Valpolicella, north of Verona, in a marvellous hillside estate. The vineyard has a perfect exposure, the soil is calcareous, the vines are old with high density and they are farmed organically. [...] Read more