Amarone della Valpolicella it’s a very particular wine, made from raisins, previously dried in the sun, as is done with the variety Pedro Ximénez to get the sweet wine of the same name. For this wine, and contrary to what is usually done in most raisin wines, local red varieties are used first instead of white, and secondly, the result would be dry wine with different organoleptic characteristics.
Its color is dark red, which tends to garnet as the wine ages. It has an accentuated odor, a full, warm and velvety flavor and a touch of ripe fruit, cherry and raspberry as its aroma
As they age, you can also identify some moss and tar aromas. The residual sugars are of a maximum of 12 g/l, whereas the alcoholic graduation oscillates between 14 and 16 degrees. The production area is located in the province of Verona, in the Veneto region of northern Italy, and the varieties normally used are corvina veronese, corvinone and rondinella, with a limited presence of other red varieties.
The particular elaboration of the Amarone follows the same principle as that of other wines in which the concentration of sugar is raised and the aromas and acidity are enhanced, as in the German Eiswein or Strohwein, The French Vin de Paille, and other wines from Greece, Cyprus or Italy, almost always paired with desserts.
Amarone, on the other hand, is usually combined with autumn and winter dishes, such as roasts, meat, cheese, risottos and other typical dishes of the region, and it can also be drunk alone as the culmination of a good dinner. It is served in a large glass, to favor its oxygenation at a temperature of 18 to 20 ºC.
The process of drying the grapes takes about 120 days or more, according to the water content of the fruit, under a strict control of ventilation and humidity, to avoid the appearance of fungi and take care of the correct drying when external climate changes as winter arrives. At the beginning of February, the grape is pressed and the skins macerated until 30-50 days, so that the sugars, as a result of the yeast, are gradually converted into alcohol, until reaching the degree determined for the Amarone. If the concentration of sugars remains above the marked, the resulting wine is renamed Recioto della Valpolicella, a sweet red wine that has different characteristics.
Do you want to try Valpolicella wines? We suggest an Amarone or a Reciotto:
Zenato Amarone Classico Della Valpolicella 2011
Zenato Amarone Della Valpolicella 2011