30 / 32
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