Moniq
Amarone from Dal Forno and Quintarelli, paired with oxtail stew, proved to be a match made in heaven. The nose was a layered blend of coffee, bitter chocolate, and dried raisins, with a undertone of eucalyptus. The texture was opulent and velvety, with a smooth mid-palate and a long, lingering finish. The 16% ABV was expertly masked, and the wine continued to evolve and mature even after four hours. A truly superb Amarone.




















































