The Amarone wine experience

Fratelli Vogadori Amarone red wine is fast becoming seen as among the best Amarone in the region. Much has been written, and much has been said about Amarone wine over the years, but few speak of the events that brought it to the attention of wine lovers throughout the world. The ‘Big Bitter’ which is the literal translation of Amarone began its life purely by chance. A barrel of Recioto, the prestigious desert red wine of the area was accidentally left forgotten in one of the regions wineries and during its time out of sight and mind of the farmer, all of the sugar that made the Recioto such a sweet pleasure was transformed into alcohol during the prolonged fermentation and when the wine was discovered and tasted with great, but as it turned out needless trepidation, a new, truly unique wine was born.  Legend has it that on tasting the wine in the 1930s Captain Adelino Lucchese exclaimed,” this is not an Amaro, this is an AMARONE!” and thus this unique and tantalising wine had its name Amarone. A name that in the last 70 years has found its place in the ranks of the greatest of Italian wines.

Uva in appassimento per l'Amarone

How is Amarone made?

The same process of long fermentation to transform the sugars applied accidentally all those years ago, is still undertaken today to produce the Amarone wine, using the same grape varieties of Corvina, Corvinone, Rondinella, Oseleta and Negrara. The grapes are hand selected during the September harvest, giving special attention to the highest quality, more loosely packed, aerated bunches which are spread out in stacking crates and air dried in carefully monitored conditions until the majority of the liquid has evaporated. In January the concentrated grapes are pressed, and the high sugar concentration of the berries allows the complex structure of the Amarone to develop. This is known as the appassimento process.

Amarone can be seen as the dry, big brother to the delightful Recioto. The wine from which Amarone wine originally derived.  Recioto is made in exactly the same way as Amarone classico is made but the fermentation process is halted halfway through the fermentation to obtain an enchantingly sweet, full bodied dessert wine that pairs beautifully with shortbread biscuits, sponge cakes such as ‘Pandoro’ or ‘Panettone’ and soft fresh cheeses.

Amarone della Valpolicella Classico

Amarone and culinary pairing. What to eat with Amarone

With its full body and high alcohol content, the best Amarone combines exceedingly well with game and roasted meats and mature cheeses.   It is however also considered a ‘meditation wine’, which when the Amarone red wine enjoyed by itself will elevate the senses of those who enjoy a relaxing moment of tranquillity. It is advisable to decant Amarone wine a few hours in advance to allow the wine to breathe, and reveal its full compliment of flavours and fragrances. The Fratelli Vogadori Amarone Forlago can also be enjoyed at the end of a meal.

Our Amarone

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Amarone della Valpolicella Classico

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Amarone Forlago

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Raffaello

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Grappa di Amarone