It never ceases to amaze me the methods and traditions passed down though history and generations to produce unique wines that tell a story about a place and culture. Valpolicella is one of these winemaking regions, located in Verona, Italy. While Shakespeare can take credit for first putting Verona on the map, Amarone, is their true love story. 

Amarone evolved from the dedication and passion for making wines that please the Italian palate. The grapes, mainly the native varietal, Corvina, are lovingly, painstakingly placed on straw mats and allowed to raisinate for several months. This process, called appassimento, concentrates the flavors and increases the sugar content, which will produce a higher alcohol content wine with big, bold notes. The time and space dedicated to this labor of love demands a higher price, worthy to those in the know. However, these precious grapes are not tossed aside after only one use, so those trepidatious about diving in can try Ripasso della Valpolicella. For this style, grapes are fermented, then the skins used to make Amarone, are added for a second fermentation, resulting in Ripasso, (literally meaning to re-pass) which offers a similar complexity at a value price. 

The Bertani brothers were some of the pioneers in the development of making Amarone and oversaw the winemaking process from start to finish. Their respect for tradition married with progressive techniques brings forth the best combination to produce unparalleled wines. Bertani’s 2009 Amarone della Valpolicella Classico is a beautiful example displaying fig, chocolate, plum and cherry liqueur with cinnamon and peppercorn spice. Amarones are meant to age, and this wine will be just reaching its peak, with molasses and licorice notes starting to soften the tannins. 

Recommended Pairings: Mole Braised Short Ribs or a Filet Mignon with Risotto