Adalia Amarone della Valpollicella

Adalia sits in the Val di Mezzane east of Verona, the second estate of Marinella Camerani of Corte Sant'Alda and now run by her daughter Alda. The Amarone is Corvina, Corvinone and Rondinella; the grapes dry for about three months and ferment on indigenous yeasts. Retailer notes on the 2016 describe dried and ripe red fruit, raisins and spice, a rich mouthfeel, measured oak and a long finish.

The vineyards sit at about 400 metres on medium-textured limestone soils in the Val di Mezzane. The wine carries the name Ruvaln, an old Cimbrian word for stream, after the small waterways that cut through the valley.

After the three months in the drying rooms, the wild ferment runs about a month in steel with four weeks on skins. The wine then spends close to two years in 25 hectolitre oak barrels. Expect a deep garnet colour, fruit steeped in alcohol, sweet spice, and toasted notes of tobacco and coffee. The palate is full, austere and silky, with a long finish of fruit and spice.

Serve it at 18 to 20 degrees. Braised meat, mushroom risotto or game are the classic matches, and a bottle will keep well for a decade or more.