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Pra, 'Morandina' Amarone della Valpolicella 2015
Italy / Red

Pra, 'Morandina' Amarone della Valpolicella 2015

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Fruit

Earth

Acid

Body

Tannins

Notes from Polaner Selections:

Allthough Graziano Prà is best known for his whites, it is his red wines from Valpolicella that may be a bigger revelation?! He purchased these vineyards, located in the sub-zones of Mezzane and Tregnano at around 500 meters, because the soils were formed from glacial runoff and they contain a high percentage of active limestone. So while most wines from this region are about power, ripeness and brawn, especially the Amarone, Prà’s reds have a bright freshness and mineral core. The straight Valpolicella “Morandina” is a pure joy to drink (think fresh, crunchy, Cru Beaujolais-like fruit with a bright, chalky core). The Valpolicella Ripasso “Morandina”, not surprisingly, has a bigger density of plush, bright red and black fruits. But it too has wonderful, lifted aromatics and a mineral freshness. And, lastly, with Prà’s Amarone itself, it avoids the overtly heavy, raisiny/chocolately profile, and balances tremendous power with real finesse and a lovely, floral and high-toned, ripe plum profile. A unique wine of its kind, for sure.

And speaking of truly unique, the man himself, Graziano Prà, is also truly a one of a kind. He is most definitely a 'man of the earth', with humble roots, a warm smile, and his feet firmly planted on the ground. That said, he is also a man of quiet precision, which shows in the quality and consistency of the broad range of wines he produces. If he were in a more ‘famous’ appellation, he would probably be considered a major rock star. But, no worries, he has Soave and Valpolicella running though his veins, and he likes it best that way!

Country
Italy
Sub-Region
Amarone della Valpolicella
Region
Veneto
Varieties
Corvina, Corvinone, Rondinella, Oseleta
Farming
Organic
Soil
Glacial chalky soil
Winemaking
A selection of the best grapes from their Valpolicella vineyards are dried for about two months in their drying barn. The wine is then fermented in stainless steel for 15 days. Aged 24 months in new and used Allier tonneaux and barriques followed by an additional year where those are assembled into 20HL allier casks. One more year in the bottle before release.