Amarone della Valpolicella, most commonly called Amarone is considered one of Italy’s greatest red wines. Amarone is a dry red wine made in the Veneto region of Northern Italy from partially dried grapes.
There are three geographical sub zones, Classico, Valpantena and “EST” the extended zone. Each of the zones has it’s own identity. Wines from the Classico zone tend to be the most elegant and aromatic. Valpantena wines are typically lighter and fruitier, while the extended zone produces richer more muscular wines with higher alcohol levels.
As of 2009 Amarone became classified as a DOCG (Italy’s highest rating). This means the production of the wine is closely controlled and governed.
To classify as Amarone the wine must primarily include three permitted grape varieties, Corvina, Corvinone, and Rondinella. Today 25% can be other grapes including Cabernet Sauvignon, Merlot, and Sangiovese.
To turn the grapes into wine Amarone Producers use a process called “Appassimento”. The grapes are typically picked a bit later to ensure ripeness.Then they are left for 120 days to dry into raisins. The grapes are then slowly pressed and fermented for 35-50 days. The result is intense concentration and a high sugar content which in turn translates to higher alcohol levels. The wines typically range from a minimum of 14%-16%ABV.
There are two types of Amarone “Normale” and Riserva. Normale is aged two years following the vintage and Riserva is required to age for 4 years.
There are two methods for making Amarone, the traditional way where the grapes are dried naturally and aged in neutral oak or chestnut barrels. Then there is the modern method using temperature and humidity controlled rooms to dry the grapes and aging in new oak barrels. The wines made in the traditional method tend to maintain their acidity longer and have been known last up to 40 years with 20 years being the optimal time to drink them. The modern wines can taste great upon release, but age wise should be consumed in 8-10 years.
Aromas include cherry liquer, black fig, cinnamon, plum and chocolate. Flavors in Amarone include Black cherry, brown sugar and chocolate.
Amarone pairs best with richer foods such as grilled steak, rustic stews, wild boar, venison, short ribs, pot roast, duck and foie gras as well as cheeses such as Taleggio, Reblochon, Pecorino, aged Parmigiano, Gorgonzola as well as dark and bittersweet chocolate.
Why not try a few and let us know your thoughts.
Masi Costasera Amarone Classico
Tommasi Amarone Classico
Bertani Amarone Classico
Allegrini Amarone Classico
Remo Farina Montefante Amarone Classico
Salute
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