Amarone della Valpolicella: Amarone della Valpolicella received its DOCG in 2009. Amarone is a well-known version of Valpolicella made using the partially dried grape process known as apassimento. The grapes used for Amarone.
Viticulture has been used in the Veneto region since at least the time of the ancient Greeks, though the exact period of cultivation for the Valpolicella area is not precisely known. The tradition of using partially dried-grapes (seen today.
. k velkému Amarone, ovšem překvapí svou atraktivní kyselinkou, která v kombinaci se zvýšeným zbytkovým cukrem velmi dobře kooperuje a tím činí víno výjimečné. After a late harvest the grapes are partially raisined for three weeks.
There is another process unqiue to Verona, the ‘ripasso method’ wines are made by fermenting standard Valpolicella on the skins of grapes used to make Amarone and are often referred to as baby Amarone.
Gran Passione is a blend of Merlot and Corvina grapes, Corvina being one of the three grapes used in Amarone.
. the Amarone it is important to focus on the roots of its production: the drying of the grapes. The drying of the grapes, Appassimento in Italian, is a very ancient wine making technique, still used today to make many dessert wines.
Now almost half the grapes grown in the Valpolicella region are being used to produce Amarone," he added, referring to the northern area of Italy.
The Grapes used for the Valpolicella Amarone production
That’S Amarone. If no Amarone is made the grapes are used to make Valpolicella “normale
The pressing of grapes takes place around January or February. It is Winter and due to cold temperatures, fermentation process is very slow, preserving all the flavors of Amarone grapes. After fermentation Amarone is aged for at.