7 thoughts on “Amarone”

  1. Tom, Great post! These rich and powerful wines with their plethora of new world and hard knock traditionalist producers can be a minefield for the uninitiated to negotiate. Have you done a post on Amarone’s baby brother Valpolicella Ripassos yet? Wonderful wines to enjoy while waiting for your Amarone to mature. Thanks for sharing the knowlege.

  2. Thanks, This is a great post. Amarones are some of my favorite wines. Unfortunately many people aren’t familiar with them. This will help open their eyes to a more approachable wine.


  3. Hi Tom,
    great post indeed! However, today – unfortunately, IMHO – Molinara is not in the current blend for Amarone or Recioto della Valpolicella, because producers prefer Corvinone. So, the traditional blend of Corvina, Rondinella, Molinara, in an Amarone wine is very rare: you can find it in very few, traditional producers, as “Il Velluto” winery (Sant’Ambrogio di Valpolicella).
    The reason of this lies in the fact that the Molinara is a grape low in color, while the consumer’s trends prefer wine rich in very deep colour…
    Cheers from Valpolicella!

  4. Lizzy:

    Thanks for your comment. If you read the post closely, you’ll see that I did indeed mention that “Molinara has become less and less important in most bottlings.” I then went ahead and mentioned other varieties that are used, including Corvinone.

    1. Layla: I’m not sure what you mean by producing Amarone naturally. The wines are all made in basically the same way in the appassimento process, where the grpes are dried before fermentation.

      If you mean, natural, as in the farming of the vineyards, then there are numerous producers practicing organic or biodynamic viticultre, such as Monte dall’Ora or Ca’ La Bionda.

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