Amarone of Verona is the flagship wine of the Veneto region in Italy, and it’s easy to see why. This wine is made using the ancient method of appassimento, grapes are left to dry out for weeks on end before being pressed to make wine. This method concentrates the flavors and sugars of the grapes, resulting in a rich, full-bodied wine with flavors of dried fruit, spices, and a hint of sweetness.

The wine is made using a blend of grapes, including Corvina, Rondinella, and Molinara. After being hand-harvested, the grapes are left to dry for 3-4 months on bamboo racks in a well-ventilated space. This process causes them to lose up to 40% of their weight, which concentrates the sugars and flavors.

Once the grapes have dried out, they are crushed and left to ferment for 30-45 days. The resulting wine is aged in oak barrels for a minimum of two years, during which time it acquires a deeper, more complex flavor.

Amarone of Verona is a deep ruby red in color, with a complex aroma of dried fruit, spices, and a hint of vanilla. On the palate, it is full-bodied and rich, with flavors of dried cherries, figs, and raisins. The wine has a long, complex finish with a slight sweetness.

This wine is a perfect pairing for rich, flavorful meats like beef, lamb, or venison. It also goes well with aged cheeses and can be enjoyed on its own as a digestif.

One of the best things about Amarone of Verona is that it ages beautifully. While it’s delicious when young, it can also be cellared for up to 20 years, during which time it will continue to develop and improve. Over time, the flavors will become more complex, with notes of leather, tobacco, and earthy undertones.

Overall, the Amarone of Verona is a wine that is not to be missed. Its rich, complex flavors and aromas are a testament to the ancient appassimento method and the skill of the winemakers of Veneto. Whether enjoyed now or aged for years to come, this wine is sure to be a standout in any collection.

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