Freddy R. Troya

9.5

Begali, Amarone della Valpolicella Classico Riserva 2019 — Veneto, Italy 🇮🇹

Overview
Produced by Begali in the historic hills of Valpolicella Classico, this Amarone della Valpolicella Classico Riserva is crafted from the traditional grapes of the region, primarily Corvina, Corvinone, and Rondinella, harvested and then dried through the appassimento process for several months to concentrate sugars and flavors before fermentation. The 2019 vintage delivers a classic Amarone profile that balances richness with freshness, showing both power and elegance as it enters a beautiful drinking window.

Aromas & Flavors
Concentrated dark fruit dominates with ripe dark cherry, baked blueberry, and fig, layered with hints of dried fruit, cocoa, and subtle spice. The aromatic profile shows both richness and clarity, allowing the fruit to remain vibrant despite the wine’s depth.

Mouthfeel
Full-bodied and concentrated with impressive balance. The wine carries a rich core of fruit yet maintains lively acidity that keeps the palate fresh. Tannins are polished and integrated, supporting a juicy mid-palate that feels generous without becoming heavy. The finish is long and satisfying while remaining controlled rather than overly lingering.

Food Pairings
This Amarone pairs beautifully with hearty dishes where richness meets structure. Braised beef, lamb shank, venison, slow-cooked short ribs, and aged cheeses like Parmigiano Reggiano or Pecorino work wonderfully, as the wine’s concentration and acidity cut through savory intensity while amplifying depth of flavor.

Verdict
A beautifully balanced Amarone that shows the category at its best, rich, concentrated, and layered, yet supported by acidity that keeps the wine lively and elegant.

Did You Know?
Amarone wines are made using the appassimento method, where harvested grapes are dried for several months after picking. This process concentrates sugars, acids, and phenolic compounds, producing the powerful and complex style that defines Amarone.

🍷 Personal Pick
A standout example showing Amarone in its prime time window, deeply concentrated with fig, baked blueberry, and ripe dark cherry while maintaining great acidity and juicy balance without becoming overly heavy. — 4 months ago

Mark Lockareff

9.2

Great bottle at CA Bianca in Santa Rosa with family and Mom and Dad. Puppies come next week. — 9 years ago

Kelly Gallagher

10

Excellent bottle. — 11 years ago

Vinny Eng

10

Arbe Garbe: California continues to assemble a new covenant: blow your mind open and expand the heart of possibility in CA. — 12 years ago

Kate

9.4

Vanilla scent after. Light and soft fruits. Drinkable and delicious. — 8 months ago

Gabriele Rotti

8.9

Old 2019 Dolcetto — 4 years ago

Robert Stackowiak

9.0

A fun summer wine great with chicken on the grill. Melon fragrance. June 2019. — 7 years ago

Michael Steinmark

9.1

Nice bottle. Good fruit, medium body, well-balanced, well-integrated. — 10 years ago

Alex Mayes

9.2

Balanced, medium to full body. — 11 years ago

Gina Lento

9.4

I love dessert wines and this Brachetto is divine. I wish I knew where I could purchase more of it. — 12 years ago

Peter Coulthard

9.1

Aberdeen Altens. — 2 years ago

Joseph Barsky

10

2012 Sine Qua Non Touché Estate Syrah. Pairing well with Gail’s Tie dye designs (tiedyebygail.com). Amazing Syrah for the actual birthday meal at Ca Bianca in Santa Rosa. We really needed this vacation after working the Pacific Dream Machines show with her tie dye vendor booth. Best winery visits were Kamen, b-wise, and Mumm. After two nights of Granache, gobsmacked by this Syrah. — 3 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.1

Outside Italy I've never had a better Malvasia. This is complex, sexy and has verve. A calidescope of aromas and flavors. Stupidly good wine with a package to match. Awesome. Literally no Malvasia in CA and this one is THE one — 8 years ago

Soon Suk Kim

9.0

맛나!! 가격도 적당했어 — 10 years ago

Howard Roselinsky

9.0

Great nose with white flowers and apricot. So, balanced on the palate with the right amount of acid, but still so CA! — 11 years ago