Amarone Riserva

Grapes:
Corvina Veronese, Rondinella, Corvinone.
Denomination:
Amarone DOCG Classico della Valpolicella “Riserva”.
Production area:
Valpolicella (zona classica), Verona
Alcohol content:
15%

Organoleptic features

Colour: intense garnet-red.
Bouquet: characteristic winy bouquet, intense and persistent, cherry hints.
Taste: velvety, slightly bitter, reminds of cherry and bitter almonds.
Service temperature: 16°-18° C
Serving suggestion: it pairs excellently with red meat and game.

The Corvina, Molinara and Rondinella grapes are the base for the production of the great Verona wines, such as Valpolicella, Ripasso and Amarone, all of which meet great international success.

The vineyards cultivation is on the hill of the little towns around Verona.

The grapes are still hand-picked up and placed in cases.

Grapes are then allowed to dry to concentrate the remaining sugars and flavors.
In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine.
The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine.

Following drying, the grapes are crushed and go through a fermentation process. After fermentation, the wine is then aged.

History
The name of this wine was given to distinguish it from the sweet Recioto, wine from which it was originated.
The legend recites that a producer wanting to do the Recioto with Corvina, Rondinella and Molinara desiccated grapes, forgot the Recioto in the barrels. The wine continued to ferment, all its sugars were transformed to alcohol and it lost its sweetness. For this reason it was named “Amarone” (big bitter).