Amarone Valpolicella Castello Venezi 2004
The 2004 Amarone Valpolicella from Castello Venezi is a classic Italian red wine originating from the gentle hills of the Valpolicella Classico area. Selected by the supplier Enzio Lucca and his oenologist, this wine was bottled in the ancient cellars of Vi.De.Fa. It holds the Denominazione di Origine Controllata classification, representing the traditional winemaking practices of northeastern Italy.
Located north of Verona, Valpolicella is a historic wine-producing area within the Veneto region. Veneto is one of Italy's most productive wine regions, stretching from the Alps to the Adriatic Sea. While the region produces a wide variety of wines, its signature is Amarone, a powerful red wine crafted using the traditional appassimento method, where the grapes are dried before fermentation.
This Amarone is crafted from a traditional blend of Corvina, Molinara, and Rondinella grapes. Corvina serves as the central grape in Valpolicella, while Rondinella is a classic Venetian variety frequently used in the area's blends. Molinara, a blue grape native to Veneto, derives its name from the Italian word for mill, 'mulino,' due to a thick, white wax layer on the berries that resembles a dusting of flour. Grown almost exclusively in Veneto, Molinara is highly resistant to fungal diseases, making it particularly well-suited for the drying process required for Amarone. Although changes in local regulations have made Molinara optional and led to a decrease in its overall plantings, traditional wine houses continue to include it in their classic blends.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Veneto
Veneto in north-eastern Italy is one of the country's most productive wine regions and home to world-famous wines. Here are made the fresh, sparkling Prosecco, the light white wines of Soave and, above all, Valpolicella. The area's signature is Amarone, a powerful red wine made from dried Corvina grapes. From the Alps to the Adriatic, the wines range from elegant sparkling to deep, concentrated reds.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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