Origin
Amarone is an Italian red wine from Valpolicella in the Veneto region. It is awarded the controlled designation of origin DOCG, the highest level of possible quality designations, and is one of the best wines in Italy.
Production and after treatment
The regulations for the production of Amarone are very strict. It already starts with the selection of the grapes: 40-95% must be Corvina grapes (up to 50% may be replaced by Corvinone), 5-30% Rondinella. 0-15% may be other grape varieties authorised in Verona, 0-10% other indigenous grape varieties originating there. The great peculiarity of Amarone wine, however, lies in its production: before the grapes are pressed, they are dried for between two and four months under aeration, so that their moisture content decreases and the concentration of the aromas and sugar they contain increases. "Rosination" is the name of this process, which results in the wine having a very high alcohol content of up to 17% after fermentation.
Effect on the taste
Amarone de Valpolicella is a very heavy, aromatic wine with a high tannin content that sometimes has slightly bitter notes. This is where its name comes from: 'Amaro' is the Italian word for bitter. For high-quality Amarone wines, new, non-pre-aged barrels are used, which further emphasise this slightly bitter character of the wine.
Effect on the colour
A deep dark red characterises the Amarone, which matures for at least two years in the barrel, often considerably longer.
Whisky Examples
One of the few well-known whiskies with an Amarone finish is the Arran Amarone Cask Finish with its aromas of chocolate, cherries, plums, caramel and distinct oak notes. In the field of German whisky, the Feller distillery has made a name for itself with its Amarone Cask.
