Amarone Della Valpolicella

Amarone is a world-renowned red wine produced in the Valpolicella region of northern Italy. This wine is celebrated for its rich, complex flavors, high alcohol content, and long aging potential. The secret to Amarone's distinctiveness lies in its unique production method called Appassimento.  

Appassimento is Italian for "drying," and this is the crucial step that sets Amarone apart. The grapes used to make Amarone are harvested later than other grape varieties and are then dried on wooden racks or mats for approximately 3-6 months. This drying process causes the grapes to lose about 30-40% of their water content, resulting in a concentration of flavors and sugars within the berries. 

After drying, the grapes are pressed, and the juice is fermented as usual. However, due to the high sugar content, the fermentation of Amarone proceeds more slowly and takes longer than that of other wines. Following fermentation, Amarone is aged in French oak barrels for at least two years, and it can be aged for even longer, up to five years or more. 

Here are some key characteristics of the Amarone method:

• Later Harvest: The grapes are harvested in late October or early November, after they have reached full ripeness and have a high sugar content.
• Grape Drying: The grapes are dried on wooden racks or mats for about 3-6 months. 
• Slow Fermentation: The fermentation process is slower and longer compared to other wines.
• Oak Barrel Aging: Amarone is aged in French oak barrels for a minimum of two years.

The Amarone method is a complex and time-consuming winemaking process. However, the result is a unique and delicious wine with intense, complex flavors and excellent aging potential.

Additionally, there are several points to note regarding the Amarone method:

• Grape Quality: The quality of the grapes plays a vital role in producing good Amarone. The grapes must be harvested from high-quality vineyards and carefully tended. 
• Drying Conditions: The conditions under which the grapes are dried also affect the flavor of the Amarone. The grapes need to be dried in well-ventilated conditions with low humidity to prevent mold growth. 
• Aging Technique: The aging technique also influences the flavor of Amarone. The wine needs to be aged in good quality French oak barrels to achieve the best flavor.

Amarone della Valpolicella DOCG

The vineyards are located in the San Briccio and Lavagno areas of Verona, in Veneto, at an altitude of approximately 300 meters.

Depending on the growing season conditions, the grapes are harvested during the last three days of September and the first three days of October.

The grape bunches are selected by hand, quality-checked, and then placed on well-ventilated wooden trays to dry for 3-4 months. The dried grape bunches are then pressed, and the resulting must is fermented together for 15-20 days at a temperature of 23-25°C.

The wine is aged for 4 years in oak barrels and in large 20hl French oak casks.

Taste: It is a full-bodied and well-structured wine, offering aromas and flavors of ripe fruit and spices. The tannins are soft and elegant.

Food Pairing: It pairs well with grilled meats and wild game. 

Alcohol content: 15.5% vol. Serving temperature: 18°C