Legend has it that Amarone came about from a neglected barrel of Recioto. Left to its own devices, the fermentation process continued and, when it was finally found by the wine maker, it turned out to be a dry wine that was amazingly mellow and aromatic. The grape varieties used to make Amarone are Corvina, Rondinella and Molinara. . The grapes are very carefully selected when harvest time comes around, only perfectly healthy bunches with intact grapes are used. The harvest is slightly earlier than tradition may dictate so that there is a bit more acidity, vital to the wine’s harmonious final balance. Once the grapes have been cut from the vine they are placed in wooden crates that hold five or six kilograms each and taken to where they will be left to wilt. This process is very delicate and takes from 60 to 100 days, the temperature and humidity is very carefully controlled during the entire time.
Lets go to visit the Valpolicella Wine Route a natural Wine Museum
