Amarone della Valpolicella DOCG

Amarone Wine: A Journey Through the Richness of Valpolicella

In Italy, withering grapes is a common method used to produce sweet wines known as Passito Wines. In Valpolicella, the region where Amarone is made, a similar wine called Recioto is still produced. Recioto is the ancestor of Amarone wine and was once favored by Emperor Augustus.

However, “Amarone wine” is different as it is a dry wine, and using the withering process to produce dry wines is quite rare, with only two exceptions: Amarone and Sforzato della Valtellina.

Legend has it that Amarone wine was born in the 1930s due to a mistake in the production of Recioto. Adelino Lucchese, a cellar master, accidentally forgot about a barrel of sweet Recioto at Villa Novare (now Villa Mosconi Bertani).

When he rediscovered the barrel, he feared the wine had spoiled. To his surprise, the wine had actually improved. It had gained body, structure, and power while maintaining elegance and softness.

The fermentation process had transformed it into a dry wine, earning the name Amarone, meaning great bitterness. The first bottle labeled Amarone appeared on the market in 1936.

Amarone della Valpolicella: the art of grape drying and Fermentation

Since then, Valpolicella producers intentionally repeat this "mistake" every year. Amarone wine was initially labeled as "Recioto Amaro" or "Recioto Amarone," but as it gained recognition and popularity in the international market, it obtained its own independent denomination.

Recioto, Amarone, and all Valpolicella DOC wines are made from a special blend of native grape varieties that only grow in the Valpolicella region. These grapes have been carefully selected over 2000 years of winemaking.

The main grapes used in Amarone production are Corvina, Corvinone, and Rondinella. Corvina and Corvinone must make up 45% to 95% of the blend, while Rondinella should be between 5% and 30%.

Recently, Amarone della Valpolicella wine producers have started using the Oseleta grape. Oseleta grapes have small, compact bunches with small berries and a thick skin rich in tannins and polyphenols. Adding a small amount of Oseleta to the Amarone blend gives the wine intense color, structure, and aromas.

Harvesting grapes for Amarone is a meticulous process. The grapes must be picked at the right level of ripeness, without any defects or rot. The selected bunches should be loose, with space between the grapes. It's important to be able to see the stem between the berries.

Once harvested, the grapes are delicately placed in wooden or plastic boxes and transported to the cellar. However, they are not immediately pressed. Pressing the grapes too soon could lead to fermentation and rot, which would affect the drying process and the quality of the Amarone.

The filled crates are taken to large rooms called fruit rooms, usually located under the roofs of farms or in special buildings near the cellar or vineyard. Some wineries still use special racks or strips made of reed or bamboo for drying, while others have modern orchards with automated systems to control humidity, temperature, and ventilation.

The grapes rest in these rooms for the next three months, undergoing the withering process. Proper air circulation is essential to prevent mold and rot. Skilled personnel must carefully select the right grapes during the harvest to ensure the quality of the wine.

During the three months of withering, the water content in the grapes decreases by 30-40%, concentrating the sugars. The drying process also develops additional and complex aromas in the grapes.

Fermentation occurs during the winter season, which is characterized by the coldest period of the year. In the past, it typically took place in mid-January, but nowadays it is increasingly occurring in late November or mid-December.

The combination of low temperatures and high sugar concentration makes the yeast's work laborious and slow. As a result, the fermentation process can last for a prolonged period of 40-60 days, compared to the 10-14 days required to produce wine in autumn from freshly harvested grapes. However, this extended fermentation period enables the preservation of all the grape's aromatic qualities.

According to production regulations, the minimum alcohol content for Amarone is mandated to be 14%. Nevertheless, it has become nearly impossible to find Amarone below 15°, with most wines ranging around 16° and some even reaching as high as 17°.

Following fermentation, the wine is not yet ready to be considered Amarone. It must undergo a maturation stage. All Valpolicella producers must adhere to strict guidelines if they wish to label their wine as Amarone DOCG (Controlled and Guaranteed Denomination of Origin). Consequently, Amarone must mature for at least two years before it can be bottled and made available on the market.

Visiting a cellar that produces Amarone and experiencing the sight of fruit cellars filled with the intoxicating air of drying grapes, brimming with enticing scents and aromas, is a truly captivating and exceptional moment. To partake in this experience, it is advisable to plan a visit to Valpolicella between early October and mid-December.

Among the best Amarone wine cellars worth exploring are the ancient and traditional ones of Bertani, the expansive cellars of Tommasi, and the modern and technologically advanced ones of Allegrini, Masi, and Zenato

Winery Valpolicella: Unveiling the Artistry of the Best Amarone Producers

Bertani, Zenato, and Tommasi are renowned wineries that produce some of the best Amarone della Valpolicella wines. Being among the most-known winery Valpolicella, each of them creates their own great product.

Winery Valpolicella Bertani captures the essence of a timeless tradition that originates from the mid-19th century. The Valpolicella winery's unwavering commitment to quality is evident in every meticulously crafted bottle. To produce Amarone della Valpolicella Bertani, the winery selectively handpicks the finest grapes, such as Corvina grapes, Rondinella, and Molinara, allowing them to naturally dry in well-ventilated rooms. This intricate Appassimento Process concentrates the flavors, resulting in an Amarone of extraordinary intensity and refined elegance.

Winery Valpolicella Zenato proudly showcases the Zenato family's expertise, spanning over 60 years of producing exceptional Amarone della Valpolicella Zenato. Their Amarone red wine exemplifies a flawless balance between strength and finesse. Embracing innovation, this winery Valpolicella blends traditional grape varieties with international ones, creating a tapestry of depth and complexity in their wines. The outcome is full bodied Amarone that harmoniously blends luscious fruit flavors, velvety tannins, and a lingering, memorable finish.

Winery Valpolicella Tommasi is the embodiment of the Tommasi family's unwavering dedication to crafting wines that reflect the unique terroir of the Valpolicella region. Amarone della Valpolicella Tommasi embodies the essence of tradition, paying deep respect to the land and heritage. Tommasi carefully selects grapes from their vineyards, allowing them to naturally dry and intensify in flavor. The wine then undergoes a slow fermentation process and matures in large oak barrels, resulting in a seamless fusion of opulent fruit, well-integrated tannins, and a captivating aromatic profile.

While all three producers share the common goal of creating exceptional Amarone wines, each brings their own distinct character to the table. Whether it's Bertani's meticulous craftsmanship, Zenato's innovative spirit, or Tommasi's reverence for tradition, the outcome is a collection of Amarone wines that authentically showcase the unique expression of Valpolicella's terroir and the artistry of its winemakers.

Amarone della Valpolicella from Bertani, Zenato, and Tommasi is an invitation to indulge in a rich tapestry of flavors, aromas, and textures that this iconic wine has to offer. Whether savored on its own or paired with a delectable meal, each bottle stands as a testament to the time-honored winemaking techniques and the unwavering pursuit of excellence that have made Amarone della Valpolicella a cherished treasure among wine enthusiasts worldwide.

Amarone della Valpolicella wine: excellence on ItalianWineLover.

The Amarone della Valpolicella wines from Bertani, Zenato, and Tommasi offer a unique sensory experience, with a rich interplay of flavors, aromas, and textures. These iconic wines are a true treasure for enthusiasts worldwide, a testament to the winemaking techniques passed down through generations and the relentless pursuit of excellence.

Whether enjoyed on its own or paired with a delicious meal, each bottle of Amarone della Valpolicella tells a story of tradition and quality. It invites you to discover the depth and intensity of a wine that has captivated the palates of many.

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