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Amarone Della Valpolicella
Amarone della Valpolicella is an intensely flavored dry red wine made from dried (passito) grapes. It is made in the Veneto region of north-eastern Italy, and is arguably the region’s most prestigious red wine.
| Type of Wine |
Dry D.O.C. red |
| Grape varieties |
Corvina 65%, Rondinella 25%, Corvinone 10% |
| Production area |
Veneto |
| Type of soil |
Very varied; mainly limestone, with lots of rock |
| Training system |
Trentino-type pergola with, on average, 35 year-old vines |
| Yield |
4000 Kg/ha |
| Production Process |
The ripest bunches with the best exposure to sunlight are picked by hand between the end of September and the beginning of October. They are then carefully laid out in shallow crates, which are left in the drying lofts under controlled conditions of temperature and humidity until January. During this phase, grapes lose around 40% of their moisture and their sugars become considerably more concentrated. Following a further selection of just the healthiest bunches, the grapes are then pressed. The fermentation, which is very slow because of the low temperatures at which it takes place, lasts around 40 days. The wine begins its maturation for two years in barriques and tonneaux. After bottling, the Amarone is then kept for at least a further six months before being released. |
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