Musella, Amarone, 2017

Amarone is made in such a unique way.

The grapes are dried in the Appassimento method, losing about half their original weight. Tannins, sugar, and aromatic compounds concentrate down into the remaining fruit, leaving you with WAY more FORCE and FLAVOUR. At 16%, this is no joke.

Maddalena Pasqua, a passionate and skilled winemaker, presides over the estate that's spread across the Monte del Drago, Perlar, and Palazzina hills.

Her devotion to nature and profound veneration of the land guided her to become one of Italy's most devoted advocates of biodynamics, resulting in wines of remarkable poise and precision.

For anyone scared of biodynamic wine, it is NOT that same as natural wine. Whenever you see biodynamic, just think 'good for the environment' - it doesn't really change the flavour of the wine.