The current day Barolo wine area is approximately 3 times the size of the nearby Barbaresco wine area with around 1250 hectares of planted grape vines. Only vineyards planted in predominantly calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Made from the Nebbiolo grape, it is often described as one of Italy's greatest red wines. red wine produced in the northern wine region of Piedmont in Italy. Amarone della Valpolicella wines labeled 'Riserva', should age for a minimum period of 4 years from November 1st of the harvest vintage.īarolo is a D.O.C.G. Before being released onto the market, wines labeled 'Amarone della Valpolicella' must undergo a period of ageing of at least 2 years from January 1st of the year following the vintage of the harvest. It is possible to include in the production of Amarone up to a maximum of 10% of grapes coming from the following varietals: Negrara, Forsellina, Pelara and Oseleta.Īt the end of the drying period, grapes should have a minimum natural alcohol of 14%. It is also allowed that a percentage of Corvinone up to 50% in substitution to a similar percentage of Corvina, with Rondinella between 5% - 30% and currently 5-10% of Molinara. Amarone della Valpolicella wines must consist of a blend of grapes within the following percentages: Corvina Veronese between 45% and 95%.After fermentation, the wine is then aged in barriques made from either French or Slovenian oak. Following drying the grapes are crushed and then go through a dry, low temperature fermentation process which can last up to 30-50 days. The most evident consequence of this process is the loss of weight from 25 to 45%. The length of the grape drying process is typically 120 days - but varies according to producer and the quality of the harvest. The process of dehydration not only concentrates the juices within the grape but also increases the skin contact of the grapes. For an Amarone, the quality of the grape skin is a primary concern as these brings the tannins, colour and intensity of flavour to the wine. This approach minimizes the amount of handling of the grapes and helps prevent the onset of botrytis. Modern Amarone is now produced in special drying chambers under controlled conditions. The pomace left over from pressing off the Amarone is used in the production of ‘Ripasso’ Valpolicella. This concentrates the remaining sugars and flavours. This process is called 'appassimento' or rasinate (to partially dehydrate and shrivel) in Italian. Grapes are allowed to dry, traditionally on straw mats. Ripe grapes are harvested in the first two weeks of October, carefully selecting bunches, with fruit not too close together, allowing natural air flow. The name Amarone in Italian - translates to 'the Great Bitter' - and so was used to distinguish it from the 'Recioto' wine produced in the same region, which is typically a much sweeter style wine. status in 1968 and on the 4th December 2009, Amarone and Recioto della Valpolicella were promoted to the status of D.O.C.G. Amarone della Valpolicella is a generous, full-bodied Italian red wine, traditionally made from partially drying the following grapes varietals: Corvina, Rondinella and Molinara.
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