Amarone WINES

Amarone, also known as Amarone della Valpolicella, is a dry red wine produced in Italy with a mixture of partially dried grapes such as Corvina and Rondinella. Both of these types of grape are mostly grown in the region of Veneto on chalky, clay soils facing south that are located about 300 to 500 meters above sea level.

The vine and wine-making

The harvesting of the grapes which make up the Amarone wine takes place during October, right before the grapes are let to dry on straw mats. Amarone is currently mostly produced in drying chambers which makes it possible for the juiced within the grape to be concentrated. This drying process takes about 120 days, and right after the grapes are crushed before undertaking a process of fermentation which involves dry and low temperatures that can last from one to two months. Once the fermentation process is over, the wine is transfered to barrels where it is left to age.

Organoleptic properties

The color of Amarone wine can be described as a brilliant and intense ruby red while the taste is complex and rounded as well as fruity and fresh, especially towards the end. The older the wine is, the better it tastes. When it comes to the perfume, it can be described as a strong mixture of blackberries, black cherries and plums.

Serving suggestions

Amarone is the perfect wine to match various dishes such as game dishes or various types of braised meats as well as a large range of cheeses. Although Amarone is not usually recommended for menus including fish, many people seem to believe it is a great match for dishes which include sushi, which is nothing more than raw fish. Amarone, however, is the perfect match for most dishes which include meat, especially red one, as well as some traditional Italian recipes such as risotto and many different types of pasta. Ultimately, the choice of what to eat together with a good glass of Amarone is up to you.