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Wine Library Features
"The best of the Corvina and Rondinella grapes are hand picked and kept in special crates called pluteaux that hold a maximum of 10 lbs. of grapes. They are then transferred into crates called fruttai (fruit racks) in an ambient environment which, in a natural way, initiates appassimento (withering of the grapes) in order to obtain the highest concentration of all the components of the grape. This is carried out, according to the progress of this withering, for about 5 months. During this period the grapes are carefully watched in order to obtain the best results. Vinification of the Amarone is done after the grapes have reached their proper concentration. The grapes then go into a press that uses rubber rollers to gently press them without damaging the skins. Then begins the period of fermentation (in glass lined cement vats), where maceration is initiated. The fermentation begins after some weeks, in a spontaneous, natural way without the use of added yeast. The maceration goes on then for about 40 days during which time rimontaggio is done (resubmerging of the skins that have naturally floated to the top of the vat). After the maceration is finished, the Amarone at this point is rather sweet. It is now left in these glass-lined containers for several more days to allow all the heavier deposits, such as the skins, to settle to the bottom. This is a natural precipitation that is done to clean the wine. The wine is then siphoned off from the top of the vat in order not to disturb any of the sediments, and placed in barrels made from various types of Slavonic and French oak, where it ages for thirty to forty months before being bottled. The result of all this work and artistry is a superlative wine with a heady bouquet reminiscent of cherries, irises and roses. This wine has a great body that makes Amarone one of the most famous wines in the world. A very special treat to enjoy with any meat, game, fowl, or cheese dish at room temperature." -Importer