Amarone is very closely related to “Recioto della Valpolicella”. Both wines are produced in the same area and they go through the same wine making process that takes the name of “appasimento”. The grapes are picked from the top of the vine tree and in the past wine makers were using only the wings of the clusters, called “recia” in Verona dialect.
The grapes are dried for three/four months on straw mats, after this period the juice is very concentrated and the grapes are ready to be pressed. The juice ferments on the skins very slowly for about 40 days with frequent pomp over to extract flavors and color. If the wine is partially fermented we obtain the dessert version called “Recioto”, otherwise the fully fermented version is absolutely dry and takes the name of “Amarone”.
After fermentation the wine is refined for 3-4 years in Slovenian oak barrels, then it is allowed tto rest in the bottle for another year before it is released. Excellent with roasted meat, game, stakes and aged cheeses it changes the dinner into a special occasion.
Very deep garnet-red with bright orange highlights. The nose is highly refined, starting from spicy, earthy aromas to the ripe, deep cherry, cassis and prune flavours. On the palate, a combination of power and complexity in a formidable full-bodied style. It recalls leather and chocolate that echoes through the finish, accented by orange peel.