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Begali, Valpolicella Ripasso, La Cengia, 2021

2/3 Corvina and 1/3 Rondinella, crafted in the Ripasso style by which the wine is left on the skins of the desiccated grapes used after the production of Amarone for about 10-12 days to promote a second fermentation, giving enhanced texture and alcohol. La Cengia is the name of the subzone of Valpolicella where the vineyard for this wine lies.

Such an enticing perfume of sun-warmed, black fruit. Supple, not over-ripe, with lovely freshness and aromatics. Flowers on the palate. Very pure and juicy. A total winner this vintage. Now-2029

"Bravo for the light bottle! Much less 'ripe' and sweet-fruit tasting than Ripasso usually is, also more stacked with tannins. If you want to try Ripasso in a more savoury, terse mode, this is the one to try. It has all the earth-and-red-cherry brightness of Corvina, and the sour-cherry bite and scent of Rondinella, without the typical dried-fruit sweetness of Ripasso. The alcohol feels high, though. But it won't be noticeable if you have a steaming bowl of mushroom risotto alongside."  16.5/20, 2024-2030", Tamlyn Currin,  www.jancisrobinson.com, 20th December 2024

The Begali family is one of the founding members of Le Famiglie Storiche, the historic families of Amarone, an association formed in 2009 to promote high quality Amarone, with its own high standards for production. Father Lorenzo, son Giordano and daughter Tiliana - farm 10 hectares just east of Lake Garda. Although small, this is a top Valpolicella estate, having won numerous Tre Bicchieri awards in Gambero Rosso, but with fair pricing. We also offer examples of the famed Amarone style, made from selected bunches of grapes dried in the autumn to concentrate the sugars and dry extract. In this country Amarone is often drunk to accompany hard cheese at the end of a meal (and it's great with well-aged cheddar) but in Verona you find restaurants serving it by the carafe to accompany red meats. It's a stunning and unique style.