Amarone differs from Valpolicella for two simple reasons.
The first concerns the duration of the drying process, which in the case of Amarone can be prolonged to three months instead of one and a half months.
The second instead refers to the age of the vines. Our company’s philosophy considers that, in order to produce Amarone, only the grapes that are harvested from vines which are older than ten years can be used. The younger vines are therefore only used in the production of Valpolicella.
Not with standing these two differences and other small variations with regards to the percentage of the different grapes used, it can be said that these two wines are almost identical, in the sense that the underlying process of their production and aging are exactly the same.
In saying this, Amarone can be distinguished from its smaller brother by its strength and elegance.
Undoubtedly the complexity of this wine is superior in respect to that of Valpolicella and has its place in the category of wines that are usually defined as “meditation wines”.
Subtle aromatic hints, that range from black cherry, blueberry to chocolate, anticipate the opulent expression of mature fruit that flows into the mouth with inadvertent persistence. Nuances of truffle, tobacco
and new leather wrap around the finish.
It is a wine with undiscovered potential, but whose depth leaves one hoping that it has a very long development ahead of it.
60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina
Originated from alluvial plains, composed of 70% gravel, 15% silt and 15% clay
Period of harvest:
From 20th September to 25th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux
Pressing usually occurs in the middle of December after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the months of the drying process
After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. It remains in the barriques 36 months
Ruby red intense and impenetrable color
Seductive on the nose, it opens with hints of overripe black fruit, which are embellished with complex references to mocha, dark chocolate, pepper and oak
The taste is generous, gives a velvety and smooth tannic texture, and has a superb and charming closure
Meat rags, game, roasts, seasoned cheeses, wet meat