Viticulture & Vinification: The wine is fermented with the skins of
the grapes used to produce Amarone and Recioto, which are slightly
sweet having undergone Appassimento. This helps to increase the body,
colour, extract, aroma, and alcohol content. The resulting wine is aged in
Slovenian oak cases for 16 months.
About the winery…
Established in 1951, Angelo Nicolis e Figli was one of the first wineries The Vine approached to represent when
Anne & Rob started on this journey in the spring of 2000. ‘Seccal’, their single-vineyard, Ripasso-method Valpolicella
remains a personal favourite within our portfolio.
The location in the hills of Valpolicella Classico (reaching 600m altitude) is important for the quality of the wine.
There is always a breeze and never fog, both of which are essential to the grape-drying process employed during the
production of Amarone, Ripasso and Recioto. The substantial vineyard planting relative to the modest 220,000
bottles produced is an indication of the strict selection process at Nicolis.
In 2009, the family completed construction of a new drying room. For Amarone, the minimum legal requirement is 3
months of drying, though Nicolis extends this up to 4 months. Both Amarone Classico and vineyard-designated
Amarone ‘Ambrosan’ are impressively refined wines. The Nicolis style is all about purity of fruit and silky texture.
Tasting notes: Strong ruby red color. Intense, classic bouquet
suggesting ripe fruit, spices and tobacco. Full-bodied, generous,warm,
and long-lasting. It leaves a pleasant dry and memorable finish.
91 Points – Well-balanced and creamy, this elegant red frames chewy tannins with ripe crushed cherry, star anise,
smoke and subtle chocolate pudding flavors. Offers a lasting, juicy finish. Drink now through 2023. 5,500 cases made.