Vintage
Alcohol by Volume
Residual Sugar
Asidity
pH
Harvest
Ageing
Technical Note
Brand
Ageing Potential
Maceration
Fermentation
Minimum 14%
The maximum allowed is 9 g/l for a 14.0% ABV, with a sliding scale up to approximately 12 g/l for wines with higher alcohol levels
Minimum potential alcohol level at harvest is11.0%
Minimum 48 months (Release November 1.v+4)
After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% and cannot usually be vinified until December 1 (though most producers wait until January or February)
Clarity
Color Intensity
Condition
Aroma Intensity
Taste Intensity
Development
Body
Mousse
Alcohol
Sweetness
Acidity
Finish
Astringency
Balance
Readiness
Quality
Deep
Pronounced
Pronounced
Full
High
Dry
Full
Awards
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Rating
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Appassimento Process
The unique feature of Amarone is the appassimento process. After harvest, the grape bunches are carefully laid out in well-ventilated rooms or on bamboo racks to dry for an extended period, usually around 3 to 4 months. This drying process concentrates the sugars, flavors, and extracts in the grapes.
Fermentation
Once the drying process is complete, the partially raisined grapes are crushed and undergo fermentation. The high sugar content in the grapes results in a wine with elevated alcohol levels.
Aging
Amarone is aged for an extended period in large wooden casks or oak barrels. The aging process contributes to the wine's complexity, allowing it to develop flavors, aromas, and a velvety texture.
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Amarone della Valpolicella, often referred to simply as Amarone, is a prestigious red wine from the Veneto region in northeastern Italy. It is made using a distinctive winemaking technique known as Appassimento, where the grapes are dried before fermentation.
Amarone is often considered a luxurious and age-worthy wine, gaining complexity and smoothness with years of aging. It is revered for its bold flavors and the meticulous winemaking process that goes into its production.
Amarone della Valpolicella wine must blendd of 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% other authorized red grapes (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%).
Visual Aspects
Color IntensityDeep
Aroma
Aroma IntensityPronounced
Taste
Taste IntensityPronounced
SweetnessDry
AstringencyFull
BodyFull
Conclusion
Aroma and Taste
Flavor Profile
Amarone is known for its rich and full-bodied character. The dried grapes impart flavors of dark fruits, raisins, cherries, and a hint of chocolate. The wine often has high alcohol content and firm tannins.
Style and Sweetness
Amarone is a dry red wine. However, due to the concentration of sugars in the dried grapes, it may have a perceived sweetness that is well-balanced by the wine's structure and acidity.
Pairing
Amarone pairs exceptionally well with hearty and flavorful dishes. It complements grilled or braised meats, game, aged cheeses, and dishes with rich sauces.
Composition
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Classifications
- Alcohol by Volume
Minimum 14%
Residual SugarThe maximum allowed is 9 g/l for a 14.0% ABV, with a sliding scale up to approximately 12 g/l for wines with higher alcohol levels
HarvestMinimum potential alcohol level at harvest is11.0%
AgeingMinimum 48 months (Release November 1.v+4)
Technical NoteAfter harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% and cannot usually be vinified until December 1 (though most producers wait until January or February)
Wine
Appellation
Amarone della Valpolicella
Riserva
Italy
Related Products
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