Amarone

Amarone is an Italian red wine of distinction produced by appassimento – a special winemaking method. This system consists in drying grapes, usually varieties of Corvina, Rondinella, and Molinara, to make flavours more significant before fermentation. As a result, a wine is rich in dried fruit, chocolate, and spice flavors where a high alcohol level is often present.

Amarone is unique because of a special winemaking process called appassimento, during which grapes are dried prior to fermentation, which intensifies flavors and sugars. This creates a wine that is a rich and full-bodied with complex flavors of dried fruits, spices, and chocolate.

Amarone is indeed a quality red wine which is greatly appreciated for its rich and full-bodied taste with complex aroma, something that attracts the wine enthusiasts.

Amarone is a red dry wine.

Amarone wines should be drunk after a number of years in order for their complex flavours to develop completely. Normally, they are drinkable 5 to 10 years after the vintage, but premium bottles last much longer to provide increased sweetness and complexity.

Amarone and Valpolicella are both Italian red wines from the Veneto region, but they vary in the methods of production and flavor profiles. Amarone is produced from dried grapes and is a full-bodied wine, high in alcohol and with intense flavors. Valpolicella is a lighter, more fruity, usually unoaked, wine made from fresh grapes.

Amarone wine is a stunning full-bodied red wine from Italy which is produced from the partially dried grapes giving a rich and complex flavor profile.

Amarone is remarkable for its strong flavor, high alcohol level, and distinct method of making, which includes grape drying.

The flavor profile of Amarone is of full-bodied, dried fruit flavors and touches of spice and chocolate.

Amarone wine is best served at room temperature and paired with hearty food items such as grilled meats, aged cheeses, and rich pasta dishes.

Corvina, Rondinella and Molinara are the main grape varieties used in the production of Amarone.

The process of appassimento is a way of sugar and taste concentration into the grapes make the wine very intense in nature, complex and high in alcohol.

Amarone wine matures for many decades, with the flavour and aroma improving over the years.

Amarone wine is mainly made in Italy, in the Valpolicella region, that is, Veneto.

The alcohol content in Amarone, usually ranges from 14% to 16% or higher, which is higher than most red wines.

Ripasso della Valpolicella is akin to Amarone, having the same intense, full body and the flavors of dried fruits and spices, but a budget-wise choice.

Certainly, Amarone wine has the ability to be left to age after purchase as it offers outstanding aging qualities and can develop additional complexities and nuances in the process.

In traditional Amarone making, the wines are dried naturally and aged for long periods in large oak vessels, but in modern methods, the drying chambers are used for controlled drying and smaller oak barrels are used for aging.

The terroir, which includes soil, climate and vineyard position, has a crucial role on the character and quality of Amarone wine.

Major considerations when choosing an Amarone wine are reputation of the producer, vintage quality, age ability, and personal taste preferences.