The godfathers of the Amarone are without a doubt Quintarelli, the legendary Romano Dal Forno and now Garbole boutique winery. These are the undisputed toppers among the Valpolicella and Amarone wines. Garbole is also called the new king of the Veneto. At Garbole wine is made in an almost manical way, where it is only about quality and not quantity. The entire process in the vineyard is completely manual and grape by grape is checked and only the top goes into their wines and the unselected grapes are used as (very expensive) fertilizer for the vineyard.

The Heletto Rosso is made from Corvina, Rondinella, and Molinara. After manual processing, the grapes are placed in small wooden crates of around 4 5 kg each to ensure that the grapes are not already crushed. The crates with the grapes stay in the drying room for a period of about 20-30 days. After the grapes have dried, further maturation takes place in new oak barrels for 36 months, then rest in the bottle for at least 1 year. The Heletto is a great wine and is really an experience and gives a good idea of what a great man the bigger brothers must be. The Heletto has an intense ruby red color, plum, cherry jam and almond, mixed with a pleasant balsamic and a touch of fresh mint. Hints of vanilla, coffee, chocolate and liquorice. What a wonderfully complex wine.

96/100 points Luca Maroni