Amarone - KIng of Reds- — The Grape Culture

Amarone is made in the Veneto region of northeastern Italy, and it is one of the region's most prestigious red wines.

A rush of chocolate covered cherries, tobacco, leather, licorice, incense and kirsch seems to fill the air. Powerful and structured with a bit less explicit sweetness than is often found in Quintarelli’s Amarones. Legend has it that the first examples of Amarone were actually a bit of a happy mistake, as the winemakers let the grapes dry too long, thus resulting in a dry, and not sweet wine.

Amarone is a deep ruby red wine. It smells of great expressive richness. Words are missing from the palate for such a description. Charming, seductive and inviting are three words that immediately come to mind. On the nose it has an intense aroma, a delicate scent of bitter almonds intertwined with a cherry aftertaste. On the palate it is powerful, harmonious warm, long lasting, and a little spicy. It is certainly one of the most complex, expensive and sought amarones of the whole denomination.

For this wine the component of time and patience are fundamental. The grapes, which are harvested by hand are carefully selected at the time of harvest, they are then brought to the loft and immediately put to rest in wooden crates and on racks. The grapes in Amarone are: 55% Corvina and Corvinone, 30% Rondinella and (included in the blend are some other grapes like Corvinone, Molinara and Oseleta). It is important to appropriately arrange the grapes at rest so that the drying can take place in their best condition and in a completely natural way until January.

As the grapes start to dry, they also lose between 25%-30% of their natural water, and shrivel up, resembling raisins more than grapes. The grapes have tremendous concentration, which explains the high degree of alcohol 15.5% or 16.5%, and the resulting wines often have - for lack of a better word - a raisiny quality in the aromas as well as the flavors on the palate.

Towards the end of January the grapes are pressed and after about 20 days of maceration the alcoholic fermentation begins, which lasts about forty-five days. The future Amarone is then aged about seven years in small to medium sized Slovenian oak barrels. During this period other alcoholic fermentations takes place, which allows to obtain dry wine of extraordinary structure and complexity. The scent is of an incredible aromatic complexity, there are no words to explain the sensations that it gives the palate, they are so unique and extraordinary, it is absolutely essential to experiment them.

This is the finest example, from the best producers from the most successful growing seasons.

To be classified Excellent 95-96/100

Serving temperature recommended 64.4

Quntarelli winery located in Negar, Verona, Italy

Amarone -King of Reds-