Cantina del Castello - Soave, Veneto
Amarone della Valpolicella, D.O.C.G.
Amarone is usually made from the partially dried grapes of the Corvina (40–70%), Rondinella (20–40%), and Molinara (5–25%) varieties. The wine was awarded Denominazione di Origine Controllata (DOC) status in December 1990. On December 4, 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita (DOCG). Grapes are harvested ripe in the first two weeks of October by carefully choosing fruit bunches not too close to one another, allowing air flow between the bunches. Grapes are then allowed to dry, traditionally on straw mats. This process is called appassimento or rasinate (to dry and shrivel in Italian). This concentrates the remaining sugars and flavors. The pomace left over from pressing off the Amarone is used in the production of Ripasso Valpolicellas.
Modern Amarone is now produced in special drying chambers under controlled conditions. This new approach minimizes the amount of handling that the grapes go through and helps prevent the onset of Botrytis cinerea. In Amarone wine, the quality of the grape skin is a primary concern, as it is this component that brings the tannins, color, and intensity of flavor to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and causes a polymerization of the tannins in the skin, which contributes to the overall balance of the finished wine.
The length of the drying process is typically 120 days but varies according to the producer and the quality of the harvest. The most evident consequence of this process is the loss of the grape's weight: 35 to 45% for Corvina, 30 to 40% for Molinara, and 27 to 40% for Rondinella. Following drying (near the end of January or the beginning of February), the grapes are crushed and go through a dry, low temperature fermantation process which can last up to 30 to 50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity. After fermentation, the wine is then aged in barriques made from either French, Slovenian, or Slavonian oak.
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