1. The word Amarone comes from the Veronese dialect meaning dry.
2. The definition comes from the comparison with the Recioto, a sweet wine produced in Valpolicella with the same grapes and using the same vinification technique, but leaving a much higher amount of residual sugar.
3. The grapes used are the same as those in DOC Valpolicella, even if the percentage of Corvina is higher; however, unlike Valpolicella, Amarone is made exclusively from selected grapes grown on dedicated vineyards with the best micro-climate, sun exposure and soil type.
4. The grapes are picked and then arranged on flat drawers that easily fit into racks (or wooden cases), allowing a good circulation of air. It is very important that they be kept in a dry, cool, well-ventilated room.
5. In years past, bamboo, straw mats, or trellises were used to dry the grapes. The grapes are cleaned and turned about every 20 days and are constantly inspected during the four-month natural drying period.
6. This drying period causes a 40% loss of juice, resulting in grapes low in juice but extremely high in sugar and varietal character.
7. It’s a big wine, and it needs a substantial meal to go with it – preferably red meat like a nice tasty steak or casserole. It is a real wintery sort of wine – full bodied, and high in alcohol!
8. The wine will not be released to the market until 5 years after the vintage.
9. Drank young these wines will be heavily tannic but with plenty of bottle age and a good meal they go down like milk.
*HAPPY BIRTHDAY DAD*