Amarone from Valpolicella

Amarone from Valpolicella is considered to be one of the most important red wines on the Italian and world scene. Friezed with the DOCG (Controlled and Guaranteed Denomination of Origin) trademark, it testifies to the quality and value of a wine produced in an area with an ancient wine history, which is able to satisfy even the most demanding consumers.

This noble wine shows an intense garnet red color, an accentuated and characteristic odor, a full, decisive and velvety flavor and an important alcoholic degree that varies from a minimum of 14 ° to a maximum of 17 °. The production area extends across the entire foothills of the province of Verona, (from Lake Garda to the Vicenza borders), where the vineyard grows in an overall mild and little rainy climate.

The name of this noble Veronese wine derives from the word "amaro" adopted years before to distinguish it from Recioto from Valpolicella from which, even if involuntarily, its origins come. Recioto, in fact, is the Amarone correspondent, (by area, grape variety and type), but, unlike the latter, which is a dry passito, it is a sweet passito.

The history of Recioto Amaro or Recioto Secco begins in the spring of 1936 inside the social cellar of Valpolicella where, thanks to the fortunate discovery of a forgotten barrel of Recioto, the head of the cellar after tasting it exclaimed: "this is not Amaro but it's Amarone"!

In short, the Recioto forgotten in cask, continued its fermentation so much that the sugars, turning all into alcohol, made him lose his sweetness. Amarone from Valpolicella can accompany important dishes such as game, braised and roasted meats, or cured meats and aged cheeses. It should be served, at a temperature of about 18-20 degrees, in large glasses, in order to give the scents the opportunity to evolve with the oxygenation of the wine.

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