For the 2022: 93pts Vinous Media (2023 not yet rated)
Drinking Window 2026 - 2030
The 2022 Arcum seduces with a whiff of dried roses, giving way to shavings of blood orange, cedar and crushed black cherries. This is silken in feel as it envelops the palate with ripe red fruits and a cascade of autumnal spices, all balanced by a core of cooling acidity. The 2022 finishes dramatically long with balanced structure and nuances of sour citrus that pinch at the cheek, adding a mouthwatering sensation. - By Eric Guido on September 2025

Our Tasting Note: A ruby core with hints of purple, the 2022 L’Arco Arcum opens with pronounced aromas of ripe cherry and sweet plum, layered with blood orange, licorice, violets and warm spices, including cinnamon. Medium-plus in body, the palate is intense yet elegant, with mouthwatering acidity keeping everything fresh and balanced. The layers are already beautifully expressive, offering generous fruit, spice and floral detail in a wine that is open for business and a pleasure to drink now.

Made in a traditional ripasso superiore style, the old-vines are located in the coveted classic zone and benefit from a little extra juice from the Amarone skins. Fermented with native yeast fermentation and aged for 2 years in large traditional Slavonian oak barrels. Luca continues to make this wine the same way he always has (*) but no longer registers it with the regional classification. He feels the region is sacrificing quality for quantity in the general category of “Ripasso” and his wine has become an outlier in the category. “Arcum” is Latin for “arch” and refers to the symbol of the winey, an ancient Roman arch that can still be seen in the vineyards.

• Grapes: 60% Corvina and Corvinone, 30% Rondinella, 10% Molinara
• Farming: Practicing organic. From two vineyards are in the Classico zone around the villages of Negrar and San Pietro in Cariano, on gravel and moraine soils of ancient riverbed between 600-800 feet asl. Vines are trained in the traditional pergola system, massale for replanting dead vines mostly planted in the 1960s. Hand-harvested fruit. 
• Winemaking: Fermented in steel tanks with native yeast. 3-4 months after harvest, the fresh juice sees a short, secondary fermentation with the dried and pressed amarone grape skins, raising alcohol 0.5%. After settling in tank for 6 months, the wine spends more than 20 months in large traditional Slavonian oak (botti: 2000-5000 L).
• Serving: Serve at 60-65° F, decant for up to an hour.