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Antiche Terre Amarone Baorna 2018 is a powerful and elegant red wine from Veneto, crafted in the heart of Valpolicella using the traditional appassimento method. After harvest, the Corvina, Rondinella, and Molinara grapes are carefully dried for several months, concentrating sugars, flavors, and aromatics before fermentation. This meticulous process, followed by extended oak aging, gives the wine its signature richness, depth, and velvety texture, hallmarks of authentic Amarone della Valpolicella.
The 2018 vintage benefited from balanced growing conditions that produced grapes with excellent ripeness and natural acidity, resulting in a wine that combines intensity with harmony. Layers of complexity emerge from the marriage of ripe fruit, spice, and oak influence, making this Amarone both expressive now and structured enough for long-term cellaring.
Antiche Terre Venete has built a reputation for producing wines that honor Venetian winemaking traditions while embracing modern precision. The Amarone Baorna represents one of the estate’s most refined expressions, showcasing craftsmanship, terroir, and the timeless prestige of Amarone. With its impressive structure and elegant presentation, it stands as a wine for collectors, connoisseurs, and those seeking a luxurious taste of Veneto’s winemaking heritage.
Antiche Terre Amarone Baorna 2018 is a powerful and elegant Amarone della Valpolicella, made using the traditional appassimento method where grapes are dried before fermentation. It opens with deep aromas of dried cherry, plum, and blackberry, layered with notes of cocoa, tobacco, leather, and warm spice. On the palate, it is full-bodied and concentrated, offering rich flavors of raisin, dark chocolate, licorice, and espresso balanced by velvety tannins and fresh acidity. The finish is long and persistent, with lingering notes of dried fruit, spice, and oak.
Starter: Charcuterie with prosciutto, speck, and aged salami, or roasted mushroom crostini.
Main Course: Braised lamb shank, beef short ribs, venison stew, or pasta with wild boar ragù.
Cheese: Aged parmesan, pecorino, or gorgonzola for a bold sweet-salty contrast.
Dessert: Flourless dark chocolate cake, tiramisu, or spiced fruitcake, echoing its dried fruit and cocoa tones.