# Amarone della Valpolicella Classico (2021)

- **Producer:** Cantina Valpolicella Negrar
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 15.5%
- **Average price:** €31
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** raisin, black cherry, dried fruit, black plum, cooked fruit, cedar, chocolate, coffee, vanilla, cloves, tobacco, earth, caramel, leather

## About this wine

The Amarone della Valpolicella Classico 2021 from Cantina Valpolicella Negrar is a distinguished red wine from the Valpolicella Classica region in Veneto, Italy. It is produced by a historic cooperative winery, Cantina Valpolicella Negrar, founded in 1933, whose 'Cantina di Negrar' brand is central to preserving regional winegrowing traditions. The wine's uniqueness stems from the 'appassimento' process, a traditional method of drying grapes to intensify their character, and its 'Classico' status, indicating its origin from the historic heart of the Valpolicella appellation.

## Interesting facts

- Grapes are dried for 3-4 months to concentrate flavors.
- Yields are restricted to 65% of production per hectare for Amarone.
- The 'Classico' designation signifies grapes from the historic core of Valpolicella.
- This wine is vegan-friendly.

## Food pairing

The wine's full body and robust tannins are well-suited to rich, protein-heavy dishes, where they can complement the meat's texture and flavor. The wine's inherent complexity and potential for savory notes can also harmonize with earthy ingredients like mushrooms and aged cheeses.

## Wine making process

The production of this Amarone della Valpolicella Classico begins with hand-harvested grapes that undergo the traditional 'appassimento' process, drying for 100-120 days to concentrate sugars and flavors. Fermentation commences post-drying, typically in January or February, with a minimum natural alcoholic potential of 14% vol. The wine is then aged for a minimum of 18 months in large oak barrels (225 hl and 50 hl), followed by at least six months of bottle aging. Yields are restricted to a maximum of 65% of the production per hectare allowed for Amarone.