VENETO

With winter in full swing, nothing says “warm up by the fire” like a glass of Amarone. Americans are longtime fans of this full-bodied, velvety red and the U.S. is the second largest destination market, accounting for 14% of total exports.

Produced across 19 townships in the northeast province of Verona, Amarone is created from dried grapes, a method called appassimento in Italian. After harvesting high-quality grapes that can withstand the grape-drying process, bunches are carefully laid in wooden crates or on bamboo racks in a single layer to allow air to circulate. These crates or racks are then placed in large, ventilated rooms to ensure ideal conservation. After 100–120 days, the withered grapes lose up to half their weight. This increases sugar content that in turn increases the alcohol content in the finished wines, which generally range between 15–16.5% abv. The drying process also decreases acidity levels, resulting in softer wines.

The U.S. is the second largest destination market, accounting for 14% of total exports.

According to the recently revised production code, Amarone must be made with 45-95% Corvina and/or Corvinone while Rondinella can be 5–30% of the blend. Up to