Wine origin and culture
AMARONE DELLA VALPOLICELLA can be produced in vineyards located in 19 municipalities in province of Verona, with grape varieties authorized for the cultivation in the area, after minimum four years from the vineyard planting, from vines trained exclusively at “Spalliera” or “Pergola Veronese”. Grapes must be withered and following dehydration they must be enough sweet to give a wine with natural alcohol content of at least 14%. Withering (“appassimento”) must respect traditional parameters, and wine cannot be vinified before the 1st of December. Selling cannot start before minimum fining of two years, starting from the 1st January of the year after the harvest. Label must record the vintage. Geographically, the area of production covers the foothills of Verona province from Garda Lake almost until bordering with the province of Vicenza. Climate is mild, due to southern exposition of the vineyards, influence of Garda Lake and windscreen protection of Lessini mountains range. Heigh of vineyards can reach 500 meters asl. Amarone della Valpolicella history begins four centuries after Christ when Theodoric, king of Visigoths, required for his table wine obtained with the withered grapes. After 1000 CE, Amarone della Valpolicella wine value was used as a form of payment for feudal right. References to this wine continue with a specific mention discovered in a land registry evaluation document dated 1503. The earliest tasting notes on this wine appears by the end of the 19th century and the first selling of a bottle named “Amarone della Valpolicella” dates 1953. In 1968 we have the first attestation of the name as protected identification of origin. The success of this wine continued with positive, enthusiastic reviews from wine critics and was secured by the continual improvement of winemaking techniques implemented by the winemakers for several years, in viticulture, withering, winemaking, fining and ageing stages. Amarone has probably the greatest longevity among the greatest Italian wines.
Wine characteristics
AMARONE colour is charged red, sometimes tending to garnet with ageing; perfume is characteristic, bold; taste is full, velvety, warm; the minimum alcohol content is 14%.