COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Corvina, Corvinone, Rondinella
PRODUCER
Societa Agricola IL Sasso di Bellamoli Diego e Stefano & C. S.a.s.
REGION
Veneto
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Societa Agricola Il Sasso Amarone Classico 2020 hails from the Valpolicella Classico region in Veneto, Italy. The producer, Societa Agricola IL Sasso di Bellamoli Diego e Stefano & C. S.a.s., is guided by Stefano Bellamoli's philosophy of rigorous minimalism and preserving terroir tension. The estate employs organic viticulture and utilizes unlined cement tanks and ceramic eggs for fermentation and aging, deliberately avoiding wood to showcase the grapes' character and freshness. This approach aims to create an Amarone that is less sweet and more food-friendly, reflecting the natural acidity and translucence of the Valpolicella terroir. The 2020 vintage was characterized by a mild winter and a balanced summer, resulting in wines with preserved freshness and concentration, described by the winemaker as 'svelte' with a timid color, strong nose, high acidity, and an elegant profile.
ALCOHOL
15.5%
AVG. PRICE
€80
STYLE
Natural
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
18-20°C
INTERESTING FACTS
Fact 01
Grapes are naturally dried for up to 4 months, concentrating their sugars and flavors.
Fact 02
Fermentation uses only native yeasts in cement tanks, embracing natural processes.
Fact 03
Aging occurs in ceramic barrels, a less common choice that avoids oak influence.
Fact 04
Production is intentionally small, with around 166 cases made annually.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The production of Societa Agricola Il Sasso Amarone Classico 2020 begins with selected grapes that undergo a natural drying process for up to four months. This concentrates their sugars and flavors. Fermentation occurs spontaneously with native yeasts in large cement tanks for approximately one month, with 75% of the grapes destemmed and 25% fermented whole cluster. Following fermentation, the must macerates in cement for two months before a soft pressing. The wine is then aged for two years in 400ml ceramic barrels, followed by an additional six months of bottle aging. No filtration is performed before bottling.
