At a glance

Producer

Le Ragose

Region

Valpolicella Classico, Veneto, Italy

Grape variety

Corvina, Rondinella, Molinara

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$45-$60

Tasting profile

Rich aromas of dried cherries, plum, tobacco, and hints of leather and spice; palate is dense with dark fruit, licorice, and complex savory notes.

Evolution: Over the next 5-10 years, expect softening tannins and development of earthy, truffle-like nuances.

At peak: At peak, silky texture with integrated tannins and layered aromas of dried fruit, cedar, and sweet spices.

Structure

Acidity

Balanced, moderate acidity

Tannins

Firm and well-structured

Alcohol

High, typically around 15-16%

Aging potential

25-30 years given vintage quality and producer reputation

Drinking window

Peak drinking

2026 to 2041

Optimal window

2022 to 2044

Current status

Approaching early maturity

Current condition

The wine shows developing tertiary notes balanced with ripe fruitiness.

The 2016 vintage was excellent in Valpolicella with ideal ripening conditions enhancing phenolic maturity. Amarone's drying process contributes to concentration and tannic structure, enabling extended aging. The wine will develop complexity and balance over the next decade, reaching its sensory peak between 2026 and 2032.

Food pairing

Pairs excellently with rich meat dishes such as braised beef, game meats, aged cheeses, and mushroom risotto.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Decanting softens the firm tannins and allows aromatic complexity to fully express.

Sustainability

Sustainability score: 7/10

Le Ragose employs sustainable viticulture: integrated pest management, careful water use, energy-efficient cellar operations, and uses lightweight bottles to reduce packaging carbon footprint.

Le Ragose is committed to environmental stewardship by reducing chemical use and optimizing resource efficiency but does not currently pursue organic or biodynamic certification. The sustainable practices and local grape sourcing help minimize the wine's overall environmental impact.