Amarone

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Amarone Wine

Valpolicella - Vigneto
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The Amarone della Valpolicella wine is produced in the north-eastern part of Italy in the Veneto region, in the Valpolicella area. The Amarone Classico della Valpolicella is probably one of the best wine of the area. The wine making process of the Amarone wine is an ancestral and very particular process.

The best grapes are collected manually at the beginning of fall. Grapes are then dried with air in a warehouse in order to increase their concentration in sugar and their famous taste. After, the wine is put in oak barrels for a time that can reach until 36 months. This wine has a higher percentage of alcohol (15-17%) compared to the other Valpolicella wines.

Amarone Information

After a year spent in a barrel, the wine is put into a bottle before being sold. The Amarone Della Valpolicella. The Amarone is garnet-colored and often left for two years before being sold. Several producers keep it for 5 years before they sell it. The Amarone wine can easily be kept for 10 years. Some of the Amarone can even age until 20 years.

The Amarone wine is a new wine, it appeared in 1960, the label indicated Recioto della Valpolicella and blow “Amarone”. In 1968 the Amarone wine was included in the Italian DOC (Denominazion di Origine Controllata) with the following subtitle: Classico Superiore. The Amarone della Valpolicella became a DOCG (Denominazione di Origine Controllata e Garantita), the highest level of Italian wine appellation only in 2010.

The Amarone della Valpolicella can be served with cold cuts, game bird, meats, cheeses such as Parmigiano and desserts.

Valpolicella

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The Valpolicella wine region is located just to the north of Verona in the north-eastern part of Italy, a province known as Veneto. This region is composed of several valleys covered with vineyards, small villages with nice Romanesque churches, and typical historical villas. The Valpolicella wine region is one of the biggest wine-producing regions in Italy, the other two main regions being Piemonte and Chianti. The meaning of Valpolicella is “valley of numerous cellars”; the name is ancient but there are still many vineyards and cellars producing good wine here today.

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The Valpolicella wines are made from three different grape varieties: the Corvina, the Rondinella and the Molinara. Meanwhile, wine productions are classified into four different categories. First is the Valpolicella Classico, which is the major wine produced in the area and is often defined as having a light body with light cherry flavor and touch of earth. The Valpolicella Superiore is considered a simple daily red; it is created by aging the grapes for at least a year and is a little bit darker than the Valpolicella Classico. Moreover it has 12% alcohol instead of the traditional 11% of the Valpolicella Classico. After that is the Valpolicella Amarone, an ancient and strong, bitter wine. Historically, the Amarone was not usually deliberately made but rather was the result of batches of sweet wine (meant to become Recioto) being unintentionally allowed to ferment dry. Finally, there is the Valpolicella Superior Ripasso. This wine has the same production process as the Amarone wine however once it is fermented, some Amarone grape peels are added to the wine a few days before being filtered. This wine is a little bit less expensive than the Amarone wine but no less delicious.

The Recioto della Valpolicella is not part of the four categories as this wine is a little bit different from the others. The process of fermentation is stopped when the alcohol percentage reaches 13 to 14 so that the wine keeps a little bit of its natural sweetness. This velvety red wine is particular since, unlike other sweet red wines, it has to be sipped cool.