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Amarone van Le Ragose hebben we in het assortiment voor wijnliefhebbers die echt iets bijzonders willen. Pas na 10 jaar rijping (waarvan 4 jaar op eiken) komt deze riserva uit de kelder. Wat een kracht en complexiteit!
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The Valpolicella region is located in the hills north of Verona, in the province of Veneto. The climate is temperate with warm summers and mild winters, while the nearby Alps provide protection against extreme cold. The influence of Lake Garda ensures a stable temperature and sufficient humidity, which is essential for the ripening of the grapes. The hilly soil, rich in limestone and basalt, contributes to the elegant minerality of the wines. Well-known subzones in Valpolicella are Negrar, Marano, and Fumane, where some of the best Amarone wines are produced.
The production of Amarone della Valpolicella requires patience and precision. After the harvest, the grapes are dried for several months using the appassimento method, causing them to lose moisture and increasing the concentration of sugars and aromas. They then undergo slow fermentation and age for at least two years in oak barrels. This process results in a deep ruby āāred wine with notes of dried fruit, chocolate, spices, and a hint of tobacco. Renowned producers such as Masi, Allegrini, and Tommasi have put Amarone on the map worldwide. Why not try the Tommasi Amarone! Also available in magnum and jeroboam sizes.
Amarone is primarily made from classic indigenous grape varieties such as Corvina, Rondinella, and Molinara. Corvina provides the elegant fruity aromas and the long finish, while Rondinella adds structure and color. Molinara contributes the fresh acidity, giving the wine its perfect balance. The appassimento method, in which the grapes dry out for 3 to 4 months on bamboo mats or in ventilated rooms, is unique to this region. This ensures the full, almost velvety texture and the high concentration of aromas.
The organic Fasoli Gino Amarone is one of our favorites!
The origins of Amarone date back to Roman times, when winemakers experimented with drying grapes to obtain more intense flavors. Amarone as we know it today was discovered by chance in the 1930s. A winemaker forgot to stop a barrel of Recioto (a sweet wine from the same region) from fermenting, causing all the sugars to be converted into alcohol and resulting in a powerful, dry wine. Since then, Amarone has grown into one of Italy's most prestigious wines, loved by connoisseurs all over the world.
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