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This wine is more properly known as Amarone della Valpolicella is an Italian dry red wine. It is made from partially dried Corvina, Rondinella and Molinara grapes.
For this wine grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow.
Grapes were in early times allowed to dry, traditionally on straw mats. This process is called appassimento or rasinate (to dry and shrivel) in Italian.
The pomace left over from pressing off the Amarone is used in the production of Ripasso Valpolicellas.
Modern Amarone is now produced in special drying chambers under controlled conditions The length of the drying process is typically 120 days but varies according to producer and the quality of the harvest.
The final result is a very ripe, raisin flavoured, big-bodied wine with very little acid.
Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor intensive process poses significant risk for the development of various wine faults.
Wet and rainy weather during harvest time can cause the grapes to rot before drying out which then requires winemakers to be diligent in removing rotted bunches or moldy flavors in the wine will be accentuated.
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