Amarone
from Valpolicella: The Magic of the Dried Grape!
Classification
Amarone della Valpolicella DOC
Production Zone
Amarone is made from the same grape varieties
as wines labeled "Valpolicella" and "Recioto" and,
as a result, can come from the same vineyard sites (at
least as far as the present DOC legislation is concerned).
Grape Varieties
3 Prinicipal Grapes:
Corvina - supplies body, color, and delicate, enticing perfume
Rondinella - provides tannin and a floral note to the bouquet
Molinara - contributes acidity and distinctly aromatics
Style
Amarone, like Recioto, is a wine obtained from the vinification of withered
grapes. Amarone is a dry wine with almost no grape sugar remaining
in the final wine. Recioto is a sweeter version of Amarone in which
fermentation is stopped early to retain the natural sweetness of the
grape sugar.
Production Overview
Grapes destined for Amarone come from hillside vineyards where grapes ripen
fully and a little earlier than most others. When picked early, the
grapes will maintain slightly higher acidity, which is a vital factor
in maintaining the balance of full-bodied wines. Only the healthiest
of loosely-packed bunches are selected. The grapes are then spread
out in a single layer to dry for 60 to 100 days. During this time,
the grapes lose 30 to 40% of their initial water weight, and their
sugar content is dramatically concentrated.
Tasting Notes
Amarone is a very extracted, dry wine with a generous, velvety body high
in alcohol (at least 14%, but often 15 to 16%). It develops ethereal
aromas with age. Traditionally, Amarone has a deep pomegranate color
and a nose of spice, mineral and tar. In the last 10 years, many producers
have oriented Amarone towards international taste preferences, resulting
in a fruity, black cherry flavor with hints of candied fruit and prunes
that are typical of wines made from withered grapes.
What
makes good Amarone?
The very best
producers maintain consistently high standards year-over-year
and respect traditional methods of production. Of utmost
importance is careful grape selection, even when it means
drastically reducing crop volume. Extremists, such as Quintarelli
and Dal Forno, may not even produce Amarone in a vintage
that is not up to their standards.
Amarone in the Kitchen
Traditional matches
are Brasato all’Amarone (beef braised in Amarone),
Risotto all’Amarone and mature Parmesan cheese. Hearty
game dishes also pair well. Ideal side dishes are soft and
slightly sweet, such as potatoes, chestnuts and pumpkins.
Delightful with food, Amarone is often enjoyed alone, sipped
outside of mealtimes with good conversation and good friends.
Sergio's Selected Producers (Call
for availability)
Allegrini
Begali, Lorenzo
Bussola
Corte Sant'Alda
Dal Forno
Masi
Nicolis
Quintarelli
Speri
Tenuta Sant'Antoni
Sergio's Selected Wines
Complete your Amarone
education by contacting our Portfolio Managers to find
the best wine for your palate. We can also enclose a copy
of "Amarone della Valpolicella" to compliment
your wine purchase.
Contact Perry Porricelli at 212.473.2323 or perry@italianwinemerchant.com to
discuss our selections on Amarone and her sweet sister
Recioto della Valpolicella.
Prices and availability may change due to market conditions.
IWM is not responsible for typographical errors.
|
|
