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It is an expression of a territory and a symbol of

the Valpolicella and Veneto region. Amarone is

a unique wine with its own identity, thanks to

its history, characteristics, indigenous grapes

varieties and the production methods used to

dry the grapes.

Amarone is labor intensive and costly to

produce.

The grapes for Amarone are produced in the

valley that runs south from the Monti Lessini

foothills to the plains that range from Lake

Garda in the west and to Soave in the east.

Valpolicella, the name that has been given to

this valley, is influenced both by the Adriatic

Sea to the southeast and the Dolomites to the

north. The soil of Valpolicella is complex and is

a mix of calcareous marl, basalt, clay, silt and

rock debris.

The harvest in Valpolicella takes place during

the months of September and October. During

the initial phases, the grower picks the best

bunches for making Amarone.

After harvest, grapes are dried in plastic crates

for a period of approximately 120 days (depen-

ding on the variety, ripeness and weather) in

well-ventilated drying rooms. After drying, the

grapes are pressed in late December or

January and then fermented from 2 to 6

weeks.

Today the minimum aging time is 24 months

and 48 months for Amarone Riserva.

In addition to vintage variations, the quality

and style of Amarone also varies by where the

grapes were grown, how they were dried and

vinified, and the nature of the oak regime.

APPASSIMENTO, DRYING OF GRAPES

S

tep one

:

The grapes must be handled with the greatest care so as not to bruise them. They must be delicately placed into

plastic crates in a single layer to allow air to circulate around the bunches.

S

tep

two

:

This phase begin with the grape-drying. The grapes remain in a drying room, which is fully ventilated, for about 120

days. During this period conditions are monitored continuously to prevent the growth of mold. Of great importance

are the effects of temperature, relative humidity and ventilation.

S

tep

two

:

A number of complex transformations will take place during this phase. Successful and proper drying will result in

a decrease of about 40-50% of the initial weight, leading to an increase in sugar concentration of approximately

25-35%. There will also be a reduction in the level of acidity, especially of malic acid. Proteins will be broken down

into amino acids. There will be a shift in the ratio of fructose to glucose. There will be an increase in the amount of

a substance called resveratrol.

GRAPES

Amarone is a blend of 45 to 98% Corvina (50% of

which may be Corvinone), 5% to 30% Rondinella, up to

15% of other red indigenous varieties like Molinara and

Oseleta, and up to 10% of other Italian varieties.

Corvina

is the main grape in Amarone. It is a vig-

orous, late-flowering and late ripening grape. Wines

made from Corvina have subtle tannins and high

acidity. It lends cherry, plum and black currant flavors

to the Amarone blend.

Corvinone

has thick skin, loose bunches and juicy

berries. Corvinone gives fine tannins and complex

flavors to the wine.

Rondinella

produces a full-bodied and mildly tannic

wine that is aromatic with floral and marasca cherry

character and contributes sweetness to the blend.

Molinara

has a delicate perfume, good acidity and

medium alcohol.

Oseleta contributes color and body to the blend and

has an intense bouquet of fruit and spices.

AMARONE IS ONE OF ITALY'S ICONIC WINES