The concept behind the wine
The Amarone can be considered both as an ending and a starting point. For the producer, it is definitely the realization of something grand.
The label accompanying a wine of this caliber couldn’t be ordinary.
This is why Siridia wanted to link it to an important message. It stems from a play of lights and shadows, much like the multifaceted character of our Amarone. Siridio, the character on the label, is shown in profile as he gazes at the sky; however, it’s a sky different from the one featured in the other labels.
The star is still there, but it shines less brightly compared to the one nestled in Siridio’s heart.
This is when the realization arises. True fulfillment starts from within each of us.
No star, in any known or foreign sky, can shine brighter than the one that guides us.
Tasting notes
Siridia’s Amarone is a wine produced from indigenous Corvina, Corvinone, Rondinella and Spigamonti grapes sourced from hillside vineyards owned by our estate in the municipality of Negrar di Valpolicella.
The harvest is done by hand, selecting the finest clusters to be placed in crates for a long drying process in the drying room. The withering occurs naturally, aided only by a few fans.
The 2019 vintage is the first Amarone from Siridia.
- Colour: a ruby red color with intense garnet reflections.
- Taste: it is dry, smooth, with a long persistence and a surprising freshness that invites you to pour yourself a second glass.
On the palate, it evokes intense notes of ripe red fruit, such as cherry, blackberry and jam. It also recalls spices like cinnamon and cloves, developing in the glass with an elegant toasted note of tobacco.
A structured yet weightless wine, it doesn’t demand too complex pairings.
Pairing suggestions:
- Dishes featuring red meats, such as braised dishes and roasts.
- Grilled meat.
- Medium to long-aged cheeses.
- As a great companion for post-dinner relaxation.
Winemaking technique
After approximately 70 days of drying, the grapes undergo gentle pressing followed by fermentation in stainless steel tanks until all sugars are completely fermented. This is followed by a maturation period of at least 30 months in large 15 hl Slavonian oak barrels and a bottle aging period of 12 months before release.
