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Italian wine and grape guide : Amarone


The Amarone wine is one of the most famous Italian red wine largely made of Corvinia, Molinara and Rondinella grapes grown in the Valpolicella area, in the Veneto region, together with other approved red grapes grown in the area listed in the Amarone "disciplinare", the law that tells winemakers how to make Amarone, with each producer using different grapes and percentages depending on the grapes grown and the vintages, even if the grapes remains the same, percentages can changes between vintages and no two producers uses the same grapes and percentages and these variations creates different Amarone wine

The Amarone is really a unique wine due to the way the wine is made, the grapes are usually picked during the first two weeks of October and then dried for what is normally a period of around 120 days, called appassimento, to concentrate the sugar. The grapes are then pressed and aged in barrels for at least one year, what is left is used in the making of the Ripasso della Valpolicella, the Valpolicella wine is "ri -passo", left in the amarone pomace for 10/12 days and becomes the Valpolicella Ripasso.

The amarone is a powerful, big, round wine that ages well and in 2009 it was granted the DOCG status and due to its commercial success, there are more and more Italian wines made with the "appassimento" method, they cannot be called Amarone due to the name being protected, but to highlight their style and wine making process, they have the word "appassimento" written on the label .

Producers growing the grape