Amarone is, like its siblings, must be produced from the same grape varieties: Corvina, Rondinella, Molinara and Oseleta. The percentages may vary with Corvina always dominating.
The wine is produced by letting the grapes hang longer on the vine followed by hand- harvesting into shallow, perforated bins. These are placed in a barn where natural breezes and controlled humidity allow the gares to slowly dessicate for about three to four months. The resulting loss of moisture concentrates the sugars and ripe flavors. Note: the grapes are dried but not raisined! Fermentation is slow and allows the alcohol content to increase to 15%+. Traditionally, Amarone referred to as a "vino di meditazione" is served after dinner.
Wine Type: Red still wine
Denomination: Amarone della Valpolicella
Grapes: Corvina, Rondeinella, Corvinone, Others
Alcohol (%VOL): 15% vol.
Residual sugar: 6 g./liter
Total acidity: 5.6 g./liter
Sizes available: 750ml
Serving at: 18-20° C
Method of Production: Grapes are dried in controlled warehouses in hillside locations until January. Fermentation on skin contact with traditional and constant pumping over. Oak wood aging for 24 months.
Tasting Notes: Amarone della Valpolicella is a full-bodied red wine. The long, slow fermentation gives this wine a deep garnet red color, a complex bouquet of cinnamon, cherry jam, and walnut and a palate of ripe black cherry fruit with notes of vanilla and coffee on the finish. It pairs perfectly with rich pasta dishes, game, and grilled or stewed red meats as well as mature cheeses.