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AMARONE & FOOD

AMARONE

pairs well with a wide variety of dishes from the traditional dishes of the Veneto region (pasta and

bean soup, calves liver, braised beef, horse meat stew, fresh pasta or risotto) to modern Asian fusion cuisine.

AMARONE

exhibits a wide variety of flavors that pair especially well with beef, lamb and veal, grilled steaks,

rustic stews, wild boar, and also duck.

Amarone

can also pair very well with less traditional cuisines such as

ostrich or foie gras particularly when combined with a sauce that uses

AMARONE

as a base.

Mature and robust cheeses are perfect with

AMARONE

, including Parmigiano Reggiano, Monte Veronese,

Pecorino Gorgonzola, Stilton, Roquefort and Danish Blue.

STATUS

DOC

in 1968

DOCG

in 2010

PRODUCTION ZONES

There are

three

production zones:

• Valpolicella Classica

(Sant'Amborgio, Fumane, Marano, San Pietro in Cariano and Negrar),

• Valpolicella Valpantena and

• Valpolicella (East).

The total wine growing area in Valpolicella is about 7.600 ha.

DOCG

The traditional Amarone della Valpolicella

must age a minimum of 2 years.

RISERVA

The Riserva style must age a minimum of

4 years

RECIOTO

This DOCG Passito wine is sweet and

historically important in the Valpolicella

region.

PRODUCTION OF AMARONE

ACROSS THE YEARS

1995

2.500.000 bottles

2005

8.500.000 bottles

2015

19.000.000 bottles

Lake Garda