Amarone together with Barolo, Barbaresco and Brunello di Montalcino are Italy's most famous wines. Amarone comes from the Valpolicella region (in Veneto) and is made primarily from Corvina, Rondinella, and Molinara grapes, and sometimes with the addition of Corvinone. Older mature vines are chosen typically and the grapes have a longer hang time so that they develop more fruit and sugar ripeness.
How is Amarone made?
The Amarone is made by first drying out the grapes by placing them on racks (or straw mats traditionally) so that the sugars are concentrated. The grapes are left to dry over winter and shrink by 30-40% before they are fermented. The result is a wine that is high in flavour intensity with balanced sweetness, and regularly hit alcohol levels of 15% and above. Because it can take up to 2 times the number of grapes to produce a bottle of Amarone, and a longer time and larger space requirement to make the wine, Amarone is pricey. You can expect an Amarone to be rich and full bodied, with chocolatey / coffee notes and red cherry flavours. And ultimately very rewarding.
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