Amarone wines are some of Italy’s most well-known and sought after wines. The term “Amarone” not only refers to the region within Veneto where these wines are produced but also the methods that are used to make the wine. These methods were first produced by the Greeks in Italy and have been perfected over time.
Corvina, Corvinone, Rondinella, Molinara Grapes Drying in the Appassimento Room
Amarone Valpolicella wine, as it’s also known, is produced in the Veneto winemaking region of Italy. Winemakers there wanted to create a wine that was complex, full bodied, and a higher alcohol content. They accomplished this by drying the grapes. Amarone wine grapes (Corvina, Corvinone, Rondinella, and other native varietals) are picked in mid-September before Botrytis has a chance to set in. The clusters of grapes are then dried out for three weeks to three months, and their sugar content is carefully monitored. The partially dried grapes are then used to create the wine, which is aged in barrels for approximately two years.