Sasso’s Amarone. We don’t know if it’s because there are cool looking ceramic eggs used instead of barriques, or if it’s the spontaneous fermentation, or the terraced limestone vineyards, or some Amarone whispers Stefano is doing here, but we’ve fallen head over heels with Il Sasso’s Amarone (and we are Amarone haters!). With its spine-tingling acidity and impasto style fruit, it could mark a new style for the whole of Valpolicella looking to make Amarone wines that have more poise, and match better with the food on the table.