The wine region of Amarone della Valpolicella Classico is located in the region of Amarone della Valpolicella of Vénétie of Italy. Wineries and vineyards like the Domaine Quintarelli Giuseppe or the Domaine Zýmē produce mainly wines red. The most planted grape varieties in the region of Amarone della Valpolicella Classico are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Amarone della Valpolicella Classico often reveals types of flavors of cherry, celery or baking spice and sometimes also flavors of espresso, black licorice or molasses.
In the mouth of Amarone della Valpolicella Classico is a powerful mainly marked by the residual sugar. We currently count 361 estates and châteaux in the of Amarone della Valpolicella Classico, producing 550 different wines in conventional, organic and biodynamic agriculture. The wines of Amarone della Valpolicella Classico go well with generally quite well with dishes of beef, lamb or game (deer, venison).
An autochthonous Italian grape variety that has been cultivated for a very long time and is fairly common in the northern part of Italy (Trentino, Alto Adige, etc.). It can also be found in Slovenia, Croatia (Istria, etc.) and the United States (California, etc.), but is virtually unknown in France. Genetic analyses have revealed that it is the niece or nephew of dureza and therefore the aunt or uncle of syrah. It is also said to be related to marzemino, lagrein and refosco dal peduncolo rosso.
wines from the region of Amarone della Valpolicella Classico go well with generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of caramelized beef with onions, moroccan style veal brochette or real paella recipe from valencia.
On the nose in the region of Amarone della Valpolicella Classico often reveals types of flavors of iron, cream or cherry and sometimes also flavors of oaky, citrus or smoke. In the mouth in the region of Amarone della Valpolicella Classico is a powerful mainly marked by the residual sugar.
