Amarone is the last grape harvested by Valpolicella, which allows grapes to be harvested at the most mature moment before mildew and rot. In order to increase the sugar content of grapes step by step, the harvested grapes will be concentrated in a special drying room and air-dried for three to four months.
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It is characterized by a mature wine body, rich and slightly sour. The alcohol content easily exceeds 15%, while the legal minimum content is 14%. Even wine aged for five years can be well preserved and rarely released, although this is not required by law. Labor-intensive technology brings great risks to all kinds of wine-making failures.
The wet and rainy weather at harvest time caused the grapes to rot before air-drying, and then the wine merchants were required to remove the rotten grape clusters diligently, which also made this wine very expensive.