Venetian Amarone & Valpolicella Style | Buy Wines Online

The beautiful Veneto region of Italy brings us a gem of wines, that could almost be thought of as a "face of Italian red wine", and is where the glorious Amarone is made

Usually made from a blend of Corvina Veronese, Rondinella, and Molinara, the Valpolicella region has everything you need for any red wine mood. Whether it's an inexpensive picnic wine, or an impressive fireside wine, there's something for any mood.

This region is also famous for producing some beautiful "white Amarones" from a grape called Gargenega, as well as Pinot Grigio

There's 5 levels of Valpolicella style wines, moving up in complexity of winemaking techniques:

  • Valpolicella Classico is usually a clean, often steel maturated, with a light & fresh character, perfect for easy drinking
  • Valpolicella Classico Superior comes with a hint of spice & body comes with the "Superiore" label, with a minimum 1 year aging requirement, often in oak. Expect loads of cherry, cranberry notes, vanilla, clove aromas
  • Valpolicella Ripasso, often termed as the baby Amarone, it's made by adding partially fermented skins from Amarone to Valpolicella Classico wine & letting it maturate for a while. This adds more flavour, tannins & body, giving you a similar wow factor without the hefty price tag
  • Amarone della Valpolicella is the king of Valpolicella wines. Dry, bold, fruited, smoky. Perfect with bold foods like braised meats & aged cheeses, the grapes are matured using the Appassimento method, and is aged in oak for a minimum of 2 years. This gives you the rich, round, spiced character. The Amarone style was actually created out of a mistake of making Recioto, when the winemaker forgot to stop the process early enough
  • Recioto della Valpolicella is one of the rare sweet red wines, the fermentation process used for Amarone is stopped early, leaving the sweetness while still having the balance of dried fruit & chocolate flavours

What is appassimento method? It's a method of drying out grapes to concentrate the flavours of the grapes. First implemented by the Romans as a way to preserve grapes for future winemaking, grape clusters are laid out on straw/bamboo mats inside dry storage rooms until the grapes lose about 30% of their water content

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