Characteristics of Amarone della Valpolicella wine

Amarone della Valpolicella wine is produced in Veneto, in the area from wich has taken the name, Valpolicella, near Verona.
Below, some fundamental characteristics of the wine Amarone della Valpolicella:
  • intense aroma with strong hints of dried fruit, spices and cherry, currant and chocolate;
  • dry and yet extremely soft palate;
  • deep red color with slight purple hues;
  • full flavor, full-bodied, intense and elegant, of immediate pleasantness. 
It is a wine for aging, but, unlike other great Italian red wines, Amarone della Valpolicella expresses good organoleptic qualities in the early years and does not need long aging to achieve a good balance.
In addition to its fine organoleptic qualities, Amarone has a particular characteristic: the grapes are allowed to dry partially for 3 or 4 months in special rooms named "fruit cellars". After this, at the right time, the vinification step can begin.
As you can guess, only perfectly ripe grapes, strictly healthy and whole, may be selected for the partial drying period.
For this reason, despite winemaking modern techniques, Amarone is still produced in limited quantities.
Other important characteristics of the wine Amarone della Valpolicella, also simply known as Amarone, are:
  • the production of grapes must not exceed 7.8 tonnes per hectare; this maximum quantity can be used for the partial drying step and for the subsequent vinification
  • it is produced primarily from grapes Corvina, Rondinella and Corvinone. 
Amarone wine of good quality can age, on average, up to twenty years. 

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