Vineyards and winemaking
Concentus 2014 is made from 65% Corvina, 20% Rondinella and 15% other traditional varieties, including Molinara and Dindarella. The grapes come from Corteforte’s hillside vineyards in the Fumane valley, where limestone-influenced soils, cooling air and low yields support ripe fruit with the acidity needed for balance.
The bunches were dried for around 40 days after harvest, concentrating flavour while stopping short of the longer appassimento used for Amarone. Fermentation took place in small temperature-controlled stainless-steel vats with regular pumping over, followed by ten months in French oak to build structure and savoury complexity.
Tasting notes
Appearance
Deep garnet red with a brick-tinged rim and clear maturity.
Nose
Dried wild berries and black cherry are layered with tobacco, bay leaf and sweet spice. With air, notes of plum skin, cedar and balsamic herbs give the bouquet a darker, more autumnal character.
Palate
Rounded and harmonious, with mature black fruit, liquorice and warm spice supported by velvety tannins. A fresh line of acidity keeps the appassimento richness in check, leading to a lingering finish of dried herbs and cocoa.
Food pairing
Serve with duck ragù, grilled onglet steak, slow-cooked pork shoulder with prunes, or baked pasta with radicchio and smoked cheese. Its savoury maturity also suits a mushroom and thyme cobbler.
Background story
Corteforte occupies a small historic estate in Fumane, where an early-15th-century fortified building later became a noble residence. Carlo Maria Cerutti began commercial production in 1989, using the property’s extensive underground cellars for prolonged maturation.
Concentus sits between fresh Valpolicella and the more concentrated world of Amarone. Its shorter drying period brings extra depth to Corvina and its companions, while the estate’s measured oak ageing allows the wine to retain a distinctly dry, food-friendly shape.
