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 Amarone

WINE GROWING AREA OF amarone DELLA VALPOLICELLA DOCG
The wine growing area of the amarone della Valpolicella contains 19 communes located at North of Verona. Every hectare of land should produce not more than 120 quintals of grapes. The wine output has to be less than 70%.

After the harvest, the grapes are laid out on mats and dried for some time. This method is called appassimento.

The appassimento and the wine pressing must take place in the growing area.

In addition to the denomination Valpolicella also the geographic denomination “Valpantena” is protected and can only be used for the vineyards of this specific geographical region.

 The denomination “Classico” is reserved for products made in the communes Negrar, Marano, Fumane, S. Ambrogio and S. Pietro in Cariano.

Grape varieties
The amarone della Valpolicella is made from the following grape varieties:

Corvina Veronese (Cruina or Corvina) 40-70%,

Rondinella 20-40%,

Molinara 5-25%.

Other used varieties up to a content of max. 15%: Rossignola, Negrara, Trentina, Barbera and Sangiovese and other approved varieties in the province of Verona.

CHARACTERISTICS OF amarone DELLA VALPOLICELLA DOC

  • colour: dark ruby red.
  • odour: spicy and intense character.
  • flavour: full, velvety and robust body.
  • min. alcohol content: 14%
  • min. dry matter: 22‰

 

SERVING TEMPERATURE OF amarone DELLA VALPOLICELLA DOC
Please enjoy at a serving temperature of 18°C.

MINIMUM DURABILITY OF TASTE
The amarone maintains its organoleptic characteristics over 10-20 years.

FOOD PAIRING AND AMARONE
The amarone is suitable for accompanying furred or winged game and mature cheese.

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