To make a bottle of wine in a normal winery, one normally would need about 1-1.2 kg of fruit; but to make Amarone – because so much of that juice is lost in this process – 2-2.5kg of fruit are ...

Opening a bottle of 1967 Bertani Amarone, he proved this point. The wine was a medium garnet in color with complex notes of dried cherry, orange peel cloves, and a hint of salty meat. It still ...

The landscape in the Valpolicella where Amarone is produced. The Veneto’s big red wine, Amarone della Valpolicella, has a somewhat festive allure to it. A rich, structured wine made in the ...