Pratello Nero per Sempre is an Amarone-style Italian red wine made from appassimento-dried Rebo grapes, bottled at approximately 14.5–15.5% ABV in a standard 750ml format. A Gold medal winner at both the Berlin Wine Trophy and Asia Wine Trophy for its 2018 vintage, this expression from Lombardy's Lake Garda hills stands apart as a bold reinterpretation of the appassimento technique using an uncommon grape variety.Quick Facts: ABV: 14.5–15.5% | Origin: Lombardy, Italy (Brescia, west of Lake Garda) | Style: Appassimento Red | Winery: Azienda Agricola PratelloProduction & HeritageAzienda Agricola Pratello farms organically on the hills west of Lake Garda in Lombardy's Brescia province, a microclimate shaped by the lake's moderating influence. Nero per Sempre is built around Rebo—a cross between Merlot and Teroldego originally developed by Italian ampelographer Rebo Rigotti—giving it a genetic backbone distinct from the Corvina-based blends of traditional Amarone. The grapes undergo appassimento drying in cassette (wooden crates) for 35 to 45 days in the winery's fruit cellar, concentrating sugars and flavor compounds before fermentation. The wine then ages for 15 months, split evenly between stainless steel tanks and oak barrels, a dual approach that preserves fresh fruit intensity while building structure and complexity.Tasting NotesAroma: The nose opens with ripe blackberry and plum jam before layering in nutmeg, graphite, and a subtle vegetal note. Violets and cherry emerge as the wine breathes, adding a lifted floral dimension.Taste: The entry is generous—plum and blueberry flood the palate with concentrated fruit sweetness that stays just on the dry side. Mid-palate, spice and rich tannins assert themselves, balanced by a creamy texture that keeps the wine from turning heavy. The overall impression is full-bodied and enveloping without losing definition.Finish: Long and silky, with lingering red berry fruit and a faint spice warmth. The oak influence remains restrained, allowing the Rebo grape's natural character to carry through to the end.How to Drink Nero per SempreServe at 16–18°C (61–64°F) and allow 30 minutes of breathing time, either decanted or in a large-bowled glass. This wine is at its best alongside food rather than mixed into cocktails. Pair it with braised short ribs, where the wine's tannin structure cuts through the richness of the meat. It also works well with aged hard cheeses like Parmigiano-Reggiano, whose umami depth matches the wine's density. A classic ossobuco amplifies the shared Lombardian origin, letting the wine's spice and fruit mirror the dish's slow-cooked complexity.Best For Gifting an Amarone lover who wants to explore beyond Valpolicella Anchoring an Italian-themed dinner with braised meats or game Building a collection of uncommon Italian grape varieties Winter evening sipping when a full-bodied, warming red is called for Frequently Asked QuestionsWhat does Nero per Sempre taste like? It delivers concentrated plum and blueberry fruit with rich tannins, nutmeg spice, and a creamy, silky texture that reflects the extended grape-drying process. The overall profile is full-bodied and slightly sweetish in fruit character while remaining technically dry.How does Nero per Sempre compare to Valpolicella Ripasso? Both wines owe their richness to grape-drying techniques, but Ripasso re-ferments on Amarone pomace using Corvina-based blends from Veneto, while Nero per Sempre dries Rebo grapes independently in Lombardy. The result is a wine with similar weight and intensity to Ripasso but a distinctly different fruit profile rooted in the Merlot-Teroldego parentage of the Rebo grape.Is Nero per Sempre good for sipping neat? Yes—its concentrated fruit, layered spice, and silky tannins make it an engaging standalone sipper, especially after 20 to 30 minutes of aeration to let the aromatics fully develop.Where is Nero per Sempre made? It is produced by Azienda Agricola Pratello on the hills west of Lake Garda in the Brescia province of Lombardy, northern Italy. The lake's microclimate provides a warmer, more temperate growing environment than the surrounding inland areas.What foods pair well with Nero per Sempre? Braised short ribs or ossobuco mirror its rich body; aged Parmigiano-Reggiano or Grana Padano complement its tannin structure; wild boar ragù echoes its earthy spice notes; and dark chocolate desserts bridge nicely with its ripe berry concentration.What sizes does Nero per Sempre come in? The standard release is a 750ml bottle.Is Nero per Sempre worth the price? It positions as a mid-premium Italian red that delivers Amarone-level concentration and complexity at a fraction of what classified Amarone della Valpolicella typically commands, making it strong value for drinkers who appreciate the appassimento style.Why Nero per Sempre?What separates this wine from the broader landscape of full-bodied Italian reds is its commitment to the Rebo grape—a variety almost no one else uses for appassimento winemaking. The 35-to-45-day drying period rivals the intensity of top Amarone producers, yet the Merlot-Teroldego genetics of Rebo yield a fruit profile that traditional Corvina blends simply cannot replicate. Gold medals at both the Berlin Wine Trophy and Asia Wine Trophy confirm the execution is not merely experimental but genuinely accomplished. For anyone drawn to the power and depth of dried-grape wines but looking for something outside the well-trodden Valpolicella path, Nero per Sempre is one of the most distinctive bottles Lombardy has to offer.
