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Tenuta Vigneto di Campo delle Strie Amarone della Valpolicella 2009

The Experience

Drink When...
You bump into Sir David Attenborough
Listen To...
To Dave
Think About...
About the planet
Drink With...
Phesant breast with prosciutto and parmesan

The Oddbins Take

For most mortals, tasting a bottle of Amarone, especially one of this calibre, is a bit like how we imagine the Springwatch team would feel if Sir David Attenborough just strolled on set. You don’t quite know how to approach it and feel like you should probably bow or kneel down and offer to be its humble servant from here on in.

But don’t stand on ceremony: this wine is a real joy. It has bright red fruit, rich treacle, warm spice and sweet tobacco on the palate, with enough refreshing acidity to leave your palate begging for more.

The Vital Statistics

Bottle Size
Regular - 750ml
Residual Sugar
4.39 g/l
Alcohol Units

Out of stock



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The Style

Corvina, Corvinone, Rondinella, Croatina
Light Full bodied
Dry Sweet

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  • Tenuta Vigneto Di Campo Delle Strie Amarone Della Valpolicella
Tenuta Vigneto Di Campo Delle Strie Amarone Della Valpolicella

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Val d’Illasi, near Verona, in the Adige region, is a gently sloping, rich and generous land and country-loving winemaker Giancarlo Ruffo originally just got a place there so he could get away from the city witgh his family for the weekends, but later decided to plant up some vines – the first time he’d ever done so. His inspiration was passion for nature and its products, his taste for good wine produced in this region and so, little by little, Tenuta Chiccheri was established. His first vintage was in 2001 and in just a few years, wines from Tenuta Chiccheri have built up a strong reputation.

In the beginning, Giancarlo just made Valpolicella, Valpolicella Superiore and Amarone, but he has branched out to Valpolicella Superiore Ripasso and Spumante Brut Metodo Classico. He has invested heavily in some of the most cutting edge viticultural and vinicultural equipment. His vineyards are at 400 metres above sea level and are on a calcareous soil and the Giancarlo uses the guyot training system.

The harvested grapes are dried for 90-120 days, as per tradition, until the first week of January, soft pressed, fermented in stainless steel tanks before being aged in French oak barrels for 36 months.

Its colour is ruby red, with bright red fruit, treacle warm spice and sweet tobacco on the palate. The mouth-feel is robust and velvety smooth, with enough refreshing acidity to lift your palate revived.

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