It’s appassimento time! How Amarone della Valpolicella is born.

It’s appassimento time! In the autumn months, the appassimento (drying) technique is carried out in the Sant’Ambrogio di Valpolicella winery where our Amarone della Valpolicella is born.

The Corvina, Corvinone and Rondinella grapes come from sunny hilly vineyard where they are harvested by hand once fully ripe. They are then taken to the pressing cellar in Sant’Ambrogio di Valpolicella where they are laid to dry in special crates called plateaux for approximately 120 days. The plateaux are stacked and placed in a large, ventilated room.

During drying, bunches lose approximately 35-40% of their weight. The water inside them diminishes, while sugar concentration increases. Towards late December, the time comes to press and destem the dried grapes. They are then macerated and fermented for around 20 days at a controlled temperature of 22-24°C.

Ageing is carried out in 5, 20 and 40 hectolitre French and American oak barrels for 12-24 months.

The result is an exceptional red wine with a deep colour and garnet highlights conveyed by the ageing process. Complex, with notes of red berries such as cherries and marasca cherries, hints of spices, balsamic notes and a slight trace of chocolate. Full-bodied, articulated and pleasantly tannin-rich. It pairs perfectly with roasts, stews and mature cheeses. Also perfect as an after-dinner sipping wine paired with chocolate.