Made from traditional red Valpolicella varieties that are left on the vine till very ripe then harvested and laid out on drying racks in air conditioned rooms to dry further, concentrating the flavours and sugars. Once dried, the grapes are pressed and fermented – a struggle for the yeast to convert all the sugars to alcohol – but legally Amarone must be less than 12 grams per litre of sugar and more than 14% alcohol.
The AntichelloAmarone is ruby to garnet colour and the nose shows hints of ripe berry fruits, dried figs and spicy balsamic notes. On the palate it is delicate and balanced with soft tannins.