Amarone

Today Amarone della Valpolicella is unanimously considered to be the most prestigious wine of the Verona area and one of the most important Italian reds. The Amarone has received similar recognition and appreciation by wine experts and consumers as the other famous Italian reds, such as the Barbaresco, Barolo and Brunello wines. Amarone della Valpolicella is made like the other “red brothers” in Valpolicella using the Corvina, Rondinella and Molinara grapes. The origin of its name comes from the Italian word amaro “bitter” (Amarone means big bitter), in contrast to the sweet Valpolicella wine Recioto. The grapes used for the Amarone must be perfect without any bruises. The grape selection process is done by hand and requires experience and a careful eye. After picking, the grapes are taken into large fruit drying rooms called "fruttai" and are dried on racks for at least four months.



This process reduces the amount of water in the grapes, and thus increases the sugar content, producing a more concentrated wine from the same grapes. During the drying process meticulous attention and constant control of the grapes is needed to avoid any mould developing. Some producers still use old racks made of reeds, piled in old garrets. Reeds have a better humidity absorption.
Others producers prefer to use modern wooden or plastic boxes, which can be filled directly in the vineyards, avoiding the excessive handling of the grapes. They can then be easily brought into modern drying centers where temperature and humidity are carefully controlled. Nowadays the wine estates have revolutionized the production by building a temperature and humidity- controlled building to prevent the grapes from being infected by “noble rot”. The pressing of the dried grapes takes place in winter, around January. Due to the cold temperature, the fermentation process is very slow but is brought to completion, raising the alcohol level above 15% ( the legal minimum is 14%). After fermentation, the young Amarone is aged for at least three years or more in French or Slovenian oak barrels( barrique) for the `appassimento` (ageing) before being put into the bottles.

The bottles are then laid horizontally in cellars for a year or more. The Amarone wine is aged for a long time. The more successful ones are at their best somewhere between 15 and 20 years. The final result is a very ripe, raisiny, full-bodied wine with an intense ruby colour that with the aging becomes `granato`. The origins of the name Amarone first appear in 1936 in the winery of Villa Mosconi (now Bertani) in Villa Novare. The first bottle of wine having Amarone on the label dates back to 1940 and is conserved at the Cantina Sociale of Negrar. However, it was called Recioto di Amarone. After World War II prestigious wineries in the area began to export their finest products (Recioto and Amarone ) throughout the entire world. In terms of gastronomy, Amarone goes perfectly with grilled dishes, game, roasted or braised meat, roast lamb or goat, or with tasty and mature cheese, or with traditional Veronese culinary recipes such as brasato (roasted meat).

For optimum results it is advisable to drink in large balloon or tulip-shaped crystal glasses. It is perfect for all occasions: to be enjoyed alone in front of a fire place as a ‘ wine for meditation” with a good book or in pleasant company.