Rich, powerful, and deeply rewarding—this Amarone from Le Ragose is a masterclass in traditional winemaking. Crafted through the time-honored appassimento method, it delivers concentrated notes of ripe berries, dark chocolate, and spice, all wrapped in a velvety texture with a long, satisfying finish. Aged gracefully in oak for years, it’s bold yet elegant, and made to shine alongside rich dishes, game, or even dessert.

Wine Spectator | WS 92
Published: May 31, 2026

A balanced, medium-bodied red, with a light-on-its-feet feel compared with some of its peers. Integrates light, taut tannins and fresh acidity with a minerally underpinning of iron and earth, plus flavors of plumped cherry, fig cake, red licorice and Earl Grey. Creamy and lightly spiced on the finish. Drink now through 2036. 1,200 cases made, 800 cases imported.

Vivino | Vivino 4.1

It has dense, ripe and lush berries with a hint of dark chocolate. This is a wine of power and elegance, harmonic and enticing. The finish is long and satisfying.

Leragose.com

Wine Dry Red - Grapes 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorized grapes.
Harvest - The grapes are harvested by hand, directly in the vineyard during the month of September, and placed directly into small plateuax of plastic, on single layer, until December/January. This process is called "Appassimento".
Vinification - Fermentation in temperature controlled stainless steel tanks for about
20-30 days with indigenous yeasts, where they for a period of 8-10 months.
Aging for 4/6 years in Slavonian oak casks with capacity from 10 to 60 hectoliters.
Alcohol 16°

Tasting Notes
Dense, ripe and lush berries with a hint of dark chocolate. This is a
wine of power and elegance, harmonic and enticing. The finish is long
and satisfying.

Technical Specs

Alcohol: 16.0%
Closure: Natural Cork
Harvest: 2017
Oak: 4–6 years in Slavonian oak casks, 10–60 hl
Varietals: 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorised grapes
Vineyard Area: Approximately 16 ha of selected vineyards
Soil: Red and brown clay with Eocene limestone
Planting Density: 4,200 vines/ha
Training: Simple trellis
Harvest: Hand-picked in September and placed in single-layer trays for appassimento until December/January
Vinification: Temperature-controlled fermentation in stainless steel for 20–30 days using indigenous yeasts, followed by 8–10 months in stainless steel before extended oak ageing
Region: Valpolicella Classica, Veneto, Italy

Serving Temperature: 18–20°C
Decanting: 45–60 minutes
Food Pairing: Wild game, roast beef, braised beef, venison, Risotto all’Amarone, Gorgonzola, mature cheeses and dark chocolate desserts