Le Ragose Amarone Classico DOCG Riserva 2012

Le Ragose Amarone Classico DOCG Riserva is a majestic and deeply expressive red wine from one of Valpolicella’s most esteemed producers. Made from a meticulous selection of the finest grapes, which are dried on bamboo racks for 4–5 months before fermentation, this wine delivers exceptional depth and concentration. It is full of dark fruit flavours, elegantly powerful with layers of spice, macerated cherries, nutmeg, and rich Christmas cake notes. A true Riserva, this Amarone is complex, velvety, and built to age beautifully.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Rich
Grape Varietal: Corvina, Corvinone, Rondinella, other local varieties
Tastes Like: Dried cherry, plum, nutmeg, cocoa, spice cake, balsamic notes
Alcohol Percentage: 16%
Closure: Cork
Size: 750mL
Appellation: Amarone della Valpolicella Classico DOCG
Region: Veneto, Italy
Terroir: Hillside vineyards with volcanic and calcareous soils
Aging: Aged in large Slavonian oak barrels for up to 5 years
Serving Temperature: 18–20°C – Best decanted before serving

Le Ragose is a benchmark estate in Valpolicella Classico, known for its high-altitude vineyards and traditional methods. The Amarone Riserva is their flagship expression, crafted only in outstanding vintages from hand-harvested grapes that are air-dried for several months. With long ageing in large oak barrels and extended bottle rest, this wine epitomises Amarone's potential for elegance, complexity, and longevity. It is a luxurious and meditative wine, suited to fine dining and cellaring.

Beef: Dry-aged ribeye or slow-cooked beef cheeks.
Lamb: Roast lamb shoulder or lamb shanks in red wine reduction.
Game: Venison or wild boar with juniper and porcini.
Vegetarian: Mushroom and truffle risotto or eggplant parmigiana.

Monte Veronese (aged): Firm and nutty, matching richness.
Pecorino Stagionato: Bold and salty, balancing sweetness.
Parmigiano-Reggiano: Crumbly and aged, enhancing complexity.
Gorgonzola Piccante: Blue and sharp, a bold contrast.

Brasato all'Amarone (Amarone-Braised Beef)

Ingredients:

• 1.5kg beef brisket or chuck
• 750mL Amarone or other rich red wine
• 2 onions, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, smashed
• Bay leaves, rosemary, sage
• Salt, pepper, and olive oil

Instructions:

1. Marinate beef with wine, herbs, and vegetables overnight.
2. Brown meat in olive oil, set aside. Sauté vegetables, return meat, and add marinade.
3. Simmer gently for 3–4 hours until tender and richly infused.
4. Serve with creamy polenta and a glass of Le Ragose Amarone Classico DOCG Riserva.