Take a light, red wine variety such as Valpolicella. But dry the grapes for months after harvest until they have halved in weight. Press them gently and ferment the incredibly concentrated, raisiny juice. Then mature that wine for a year in oak barrels and vats. Deep, delicious Amarone is the result.
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|Colour / Style||
Corvina 45%, Corvinone 50%, Rondinella 5%, Oseleta 5%
Take a light, red wine variety such as Corvina, but let it dry on straw beds for a few weeks after harvest and the incredible raisiny concentration of Amarone is the result.