Nicholson Muir

[ AMARONE ]

Amarone is not made quickly — it is made deliberately.

In Valpolicella, in Italy’s Veneto region near Verona, grapes are dried after harvest in a traditional process called appassimento, allowing time to concentrate flavor, structure, and depth before fermentation even begins. Time becomes an ingredient.

The result is a wine known for richness, elegance, and remarkable longevity.

On Thursday, January 22, we explore this tradition through a seven-course guided tasting menu, paired with seven wines from Cantine Bertani — one of Italy’s most historic producers, with over 165 years of winemaking heritage — including the celebrated 2015 Amarone della Valpolicella Classico (100 points — James Suckling).

From Valpolicella to our table.
Full details and reservations via our website