The grapes of Amarone are dried out in drying houses to turn the grapes into raisins and concentrate the sugar.
The Valpolicella Ripasso wines are “re-passed” through the skins of Amarone grapes in order to go through a second fermentation.
Amarone must be made with a blend of Corvina, Corvinone, and Rondinella.
There has been winemaking in Valpolicella since the Ancient Greeks.
The production of Amarone is very labor-intensive, which makes the prices higher than many other regions.
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Leicht
Üppig
Weich
Säurehaltig
Sanft
Tanninhaltig
Trocken
Süß
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