Winemaking here has gone on for centuries, but Amarone, the formidable benchmark red wine of the Valpolicella region, has only really existed since … It is made in the Veneto region of northeastern Italy, and is one of the region's most prestigious red wines. This is due largely to its body, complexity, and intensity of flavor. (© Copyright Material, Wine-Searcher). Aromas: intense maraschino cherries and plums when young with a touch of cocoa powder and tobacco; when aged, cigar box, forest floor, perhaps a touch of tiramisù. © 2020 Wine-Searcher™ All rights reserved. photo by Ryan Opaz at catavino.net. Privacy Policy There are three geographical sub zones; Classico, Valpantena and … Amarone della Valpolicella, usually known as Amarone , is an Italian DOCG denomination of typically rich dry red wine made from the partially dried grapes of the Corvina (45–95%, of which up to 50% could be substituted with Corvinone), Rondinella (5–30%) and other approved red grape varieties (up to 25%). Standard Amarone della Valpolicella can be made from anywhere within the wider Valpolicella zone, but those from the viticulturally superior classico and Valpantena sub-zones may be labeled as such. So when we want to buy a bottle of Amarone, what should we look out for on the label? It spends a minimum of 2 years ageing, but Riservas will spend at least 4 and even longer prior to release. Amarone must also be aged for a minimum of two years before release, often in old oak, adding to its complexity. The Region of Amarone Wine The Valpolicella wine region lies in the lowest foothills of the Alps just north of Verona and has 3 primary zones: Classico, Valpantena, and Est (meaning “East”). REGION OF PRODUCTION. Valpolicella in the region of Venato, north of Verona. There are all sorts of reasons why these wines achieve this level of heft – the best, fattest grapes, grown on the best soils with the most sun exposure – but the principle one is what happens once those grapes have actually left the vineyard and got to the winemaker’s cellar: the process of appassimento, or drying the grapes. Those labeled Valpolicella Classico are generally acknowledged to be of highest quality; they come from a designated zone at the heart of the Valpolicella region, where the grapes grow on steeply terraced vineyards. But both regions still struggle with a reputation for cheap, poor-quality wines brought about through industrial-scale production during the economic depression following the Second World War. Amarone is the top red wine produced in the Valpolicella region north of Verona. These three mainstays of the Valpolicella vineyard are not renowned for their inherent … Some names to look out for: Masi; Bertani; Nicolis; Le Ragose; Zymé. Since it’s made from the same grapes and comes from the same region, Amarone wine is the same as Valpolicella, except for the process of drying the grapes before fermentation. Amarone wines are some of the most intriguing, but also controversial, wines from Italy. The road to making Amarone is long and difficult, full of risks and pitfalls and potholes, and only with the best grapes from the best sites can you embark on this journey to begin with – indeed, winemakers generally buy grapes from many different sites to get the right blend for their wine, while single-vineyard Amarone wines are relatively rare. Valpolicella (with its famous Amarone ), Soave, Lugana, Bardolino, Custoza, Durello, can all be easily reached in less than 30 minutes drive from Verona city center, train station or airport. This is important as alcohol, while flavourless itself, carries the flavours by giving the wine body, allowing the Amarone to come out as rich as it does. Amarone is a firm favourite here at Vincarta. Amarone is the name of a style of wine, not the region the wine comes from. Get monthly updates on our new wines, offers & events at the Wine Bar right in your mailbox. In order to concentrate the natural sugars and aromatics in Valpolicella wines, local producers began drying their grapes after harvest, to remove water from the berries while retaining sweetness and flavor. Verona is located in Veneto, Italian region that produces the largest quantity of quality wines (6 million hectoliters certified as DOC and DOCG in 2018). So says Andrea Sartori, president of Consortium for the Tutelage of Valpolicella DOC Wines and owner of Sartori Winery. The basic facts about Amarone are quite straightforward. AVAILABLE FOR ON-SITE CONSUMPTION ONLY. 12:30 pm Traditional lunch at a typical trattoria. Amarone della Valpolicella is one of the best-known names in all of Italian wine, a label under which is found some of Italy’s most prestigious and valued reds. It will generally find itself described as full-bodied, with great ageing potential. We spent a wonderful July day wine tasting in Italy’s Valpolicella region, just north of the city of Verona.Heading out of the B&B (scroll down for photos) after breakfast, we drove through the picturesque countryside, explored a couple small towns, and learned more about the full-bodied Amarone wine that has made the area famous. It is also a unique wine, as complex to make is it can end up in the glass! Amarone della Valpolicella Classico is the label used to distinguish Amarone and Recioto wines produced from grapes that come from a specific growing zone of Italy’s Veneto region. Amarone della Valpolicella is the prized wine from the Veneto region of Italy, made with passito (dried) grapes. As demonstrated by modern-day reds Valpolicella and Garda, wines made from locally grown Corvina, Corvinone (now identified as a distinct variety), Rondinella, the reviving Oseleta and the increasingly phased-out Molinara can sometimes be too light to give satisfaction. It is, above all, a luxurious wine, the most opulent dry wine produced in the Valpolicella, and a good one should just explode on the palate, with abundant red and black cherry flavours, as well as coffee and chocolate notes (indeed, the name Amarone means ‘the big bitter one’ because of the wine’s distinctive bittersweet mix). And what goes well with Amarone della Valpolicella? Once harvested, the grapes must be dried by 60% before the remaining juice can be pressed out to begin the winemaking process. The amarone style developed as Veneto's winemakers searched for a way to increase the body, complexity and alcohol content of their wines. Amarone della Valpolicella is a wine made with partially dried grapes in Valpolicella, Veneto, North-east Italy. When the drying process (known as appassimento in Italian) is complete, the grapes are gently pressed and the must is fermented to dry. Contact However, many can still retain remarkable finesse and elegance, and with age it can offer more subtle flavours of tobacco, stewed fruits, and even tarry notes – and always full, rich wines. Within that growing region, there are five subsections: Classico, Superiore, Superiore Ripasso, Amarone Della … Amarone is the top red wine produced in the Valpolicella region north of Verona. Highly aromatic, notes could include all forms of cherry (dried cherry, cooked cherry, maraschino cherry), coffee, almonds, or leather. However, most of the wines are also soft enough on the palate to drink well by themselves. The hills of Valpolicella region. Typically very alcoholic, full-bodied and ripe-tasting wines are produced in very warm climate regions, where the grapes are able to build up large amounts of sugar while ripening on the vine. About Minimum potential alcohol level at harvest: 11.0% After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% and cannot usually be vinified until December 1 (though most producers wait until January or February) The grapes are picked in whole bunches and kept in drying rooms (with warm temperatures and low humidity) where they stay for anywhere from three weeks to three months. The name Amarone means “big bitter,” yet despite this moniker, consumer reaction to this bold wine … The grapes destined for Amarone wine are picked at a slightly later date to ensure ripeness – usually in mid-October. When compared to the sweet recioto which the early amarones were supposed to be, this name is entirely logical. Where Amarone wine comes from. The year of … Alcohol: 14%+, but practically often 15%+. Well, what should I bear in mind when buying Amarone? Amarone Wine. Sign Up, Sub-regions of Amarone della Valpolicella, Based on search frequency, updated monthly, To see how Wine-Searcher uses average pricing and professional wine critic scores on this page, A recent tasting of the best the region has to offer certainly opened my mind. Side-effects: excessive joy, even singing, and quoting of Shakespeare. Made in an unusual style, they have a unique character and heady richness that is hard to surpass. It is a red wine produced in the Valpolicella region of Veneto, to the north of Verona and just west of Soave. Wine tasting in Italy: Amarone in the Valpolicella. It is often considered the top dry wine of the region (coming above Valpolicella Classico, Valpolicella Superiore and Valpolicella Ripasso). The grapes' high sugar content means a higher potential alcohol, so a complete fermentation results in a strong wine of 15 or 16 percent alcohol by volume. Known for its very strong, powerful flavour. please see. The Veronese wine regions of Soave and Valpolicella – home to Amarone – are currently producing some of the world’s most drinkable quality wines. Rather than discard the dried grape skins (or use them for distillation into grappa), resourceful winemakers use them to add depth and complexity to their standard Valpolicella wines. Many makers have fine websites (. Examples of warm climate regions include parts … The effect of this is not only to give the wine its distinct, raisiny flavour, but also to concentrate the sugars in the remaining liquid, ultimately resulting in those trademark high alcohol levels. How can we identify the best quality, the best value, and above all the right Amarone for us? Amarone is a style of red wine produced in the Valpolicello area of the Veneto in northeastern Italy. In addition, Amarone can be rewarding as cocktail wine, especially at the conclusion of a meal. These facts miss something essential about the experience of drinking Amarone: it’s a huge wine, seriously huge, with alcohol levels regularly exceeding 15%. To search for a winery, click to enlarge the map, and use the Edit-Search menu combination in your web browser (shortcuts: "Ctrl+F" for Windows users or "Cmd ⌘ +F" for MacOS users). Flavours to pair with: umami, protein, richness. Though Amarone wines from the Classico zone in particular are often described as the pinnacle, there are many top producers operating outside the Classico zone, with Romano dal Forno probably the best known. It’s quite possible that it emerged by accident, from a producer making his Recioto with naturally dried grapes which then didn’t reach the normal level of sweetness,” says Luca Speri, whose family has been making wine in the Valpolicella region since the early 1800s. However, it has enough acidity that, when paired with sufficiently rich dishes, it can be extremely food-friendly and produce some truly sublime pairings. That’s right – Amarone is essentially made from raisins! Unlike with some wine and food pairings, where the wine gets lost among stronger flavours from the dish, Amarone can overwhelm food with its fearsome fulness. Site Map The early amarone wines were seen as mistakes – recioto left to ferment for too long – but eventually the style gained recognition and respect. Valpolicella is in the province of Verona, within the large Veneto region near Venice. Amarone della Valpolicella. Natural Wines in Venice – Our Selection – Vineria all’Amarone, Check the year! So now you’ve bought your Amarone, what are you going to drink it with? How Wine-Searcher Works Amarone is the star of the Valpolicella region, delicious and off-dry. 2:30 pm A scenic drive to Marano della Valpolicella to the second winery. Summers are growing hotter for this viticulture zone in Verona, Italy. For vegetarian options think protein (such as stronger mushrooms), and of course powerful, aged cheese. Despite being one of Italy’s most symbolic wines it is little understood and often much under-appreciated. Amarone della Valpolicella, to give it its full name, has only been a named style of wine since the 1930s however the region has made Recioto (fully sweet red wine) for a very long time; a style much prized in Roman society. Flavours: massive red and black fruit when young, with plenty of sour cherry and some smokiness; when aged, chewing tobacco, tar, even mushrooms. Trade These three mainstays of the Valpolicella vineyard are not renowned for their inherent depth (only Corvina is able to produce wines with much body), a deficiency compounded by the cool growing conditions of western Veneto. Colour: dark purple when young, brick-red or even brownish when aged. The winemaking process creates rich, dark red wines with robust fruit that are perfect pairings for grilled steak or braised meats. Oxtail or wild boar stew are classic pairings, along with the Veneto classic bigoi co’ l’arna (thick spaghetti with duck ragù). It also has a high alcohol percentage of up to 15-16 percent. Email: [email protected] , Tel: +39 0415231184 Who makes it, and where, and how? Amarone comes from the Italian word amaro ("bitter"), completed by the one suffix which denotes impressive size or volume. This explainer will try to answer some of those questions. The word “amaro” is Italian for bitter. It’s not the only reason however. Winemakers in northern Italy’s Veneto region, home of the Amarone DOCG, select the ripest Corvina and other grapes and leave them to dry for several weeks in special temperature-controlled rooms. As every year for more than a decade now, the usual Anteprima Amarone event was held last January. A full guided wine tasting of all of the wines they produce. It is made from grapes rarely if ever found outside the Veneto, of which the most importants are the Corvina, Corvinone and Rondinella (the other two being Oseleta and Molinara). The secrets of the amarone style are The town is home to an immaculate, picture-perfect medieval center, as well as one of the most untouched Roman amphitheaters in the world, where concerts and events are still held. Amarone della Valpolicella is an intensely flavored dry red wine made from dried (passito) grapes. Click here to browse this map in a wider format. Since 2009 it has been designated a DOCG (Denominazione di origine controllata e garantita), the highest classification of wine quality that Italy provides. Enjoy Amarone with braised game, grilled meats and aged cheeses. Any lovers of Amarone out there? Amarone is a rich red wine that originates from Valpolicella in the Veneto region of north-eastern Italy. We regularly visit the region to get to know new producers, understanding their values and often directly purchase their products. So what is it that makes Amarone tick? All the wineries that are bottling Valpolicella wines, placed on this map. About Vineria all’Amarone Vineria all’Amarone is a Wine Bar & Wine Shop in Venice, Italy which specializes in selecting & selling the best Amarone & Valpolicella wines. I've only talked about the Amarone so far, but please note that in this italian wine region you'll find a wider range of either red or white wines. All Amarone della Valpolicella must be aged for at least 2 years prior to release, but a, Finally, check the maker. The amarone production process creates a vinous byproduct, of sorts. In less than one hour drive you can also reach famous areas such as … Think Verona and Romeo & Juliet and you are there! It is made from partially dried grapes in a range of styles, but is never shy. Colour: dark purple when young, brick-red or even brownish when aged. The amarone style developed as Veneto's winemakers searched for a way to increase the body, complexity and alcohol content of their wines. As demonstrated by modern-day reds Valpolicella and Garda, wines made from locally grown Corvina, Corvinone (now identified as a distinct variety), Rondinella, the reviving Oseleta and the increasingly phased-out Molinara can sometimes be too light to give satisfaction. Traditionally the grapes were dried on straw mats (they are a member of the "straw wine" family) in the warmest part of the house or winery, but modern technology has replaced straw with steel and lofts with pallets. The wine and grape skins go through a second fermentation together, during which tannins and phenolic compounds are leached out into the wine, creating Valpolicella Ripasso. 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