Join wine expert Marc Supsic this month as he answers the aged-old question, "How are Amarone della Valpolicella wines made?"
Traditionally these grapes were dried on straw mats, essentially made into raisins; the flavors and sugars concentrated to produce a sweet wine that packed a serious punch. This process is called Passito (literally, withered) and the resulting wine is known as Recioto.
By the 1950s, quality-oriented winemakers began to experiment with a dry version of their raisin sweet wine. The lip-smacking tartness of the wine was quite intense, so they called it Amarone, or, “Big Bitter.”
This bold, tannic red wine with its rich, almost chocolatey flavors, was an instant hit in places like the US and Germany. The wine almost single-handedly saved this Italian region from going extinct; and at just a mere 70-ish years young, Amarone and Valpolicella are now loved worldwide!
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