Corvina, Corvinone, Rondinella and Oseleta are left to air dry at least until December and are checked daily to ensure perfectly healthy grapes. Lengthy refining and ageing finally yields a red wine that has become emblematic of Italian oenology, alongside Barolo and Brunello di Montalcino. It has imposing structure and depth, as much in its aromas of mature fruit and spices, as on the palate, where the alcohol is sustained by the right degree of acidity and refined tannins
Traditionally enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Amarone’s distinctive flavor compliments new and exotic sweet and sour dishes. It is therefore also perfect with Asian and middle-eastern dishes. Serve at 18°C (64°F) and open the bottle an hour before drinking. This wine has the potential to age for more than 20 years
Did you know … the appassimento technique (aka Passito Method) is a process whereby the grapes are picked early (high in acidity), then laid out on wood racks to dry (shrivel) for a period of time, often over 100 days. This dehydration process concentrates the aromas/flavors and generally results in full-bodied, high alcohol, dry or off-dry, medium to high intensity wines with a dried fruit/raisin/fig component in addition to concentrated red berry and spice flavors. Sounds good doesn’t it!