 
Amarone della Valpolicella is produced in Veneto from a blend of three different grapes: Corvina Rondinella and Molinara.
Amarone is one of Italy most full bodied wines. It is easily recognizable for its distinct style and taste, derived from a particular winemaking technique applied for this wine. The ripe grapes are dried on mats for several months before fermentation, to concentrate its fruit and flavors. The resulting wine is rich, potent, with flavors varying from dried fruits, spices, cherry syrup, coffee, leather, almond, and much more. Valpolicella Classico is a lighter style of wine.
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450 |
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Valpolicella Superiore, Dal Forno 2000 |
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$150 |
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From Veneto, Italy
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451 |
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Valpolicella Classico, Bertani 2004 |
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29 |
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From Veneto, Italy
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453 |
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Campofiorin, Masi 2004 |
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29 |
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From Veneto, Italy
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455 |
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Villa Giona, Allegrini 2001 |
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130 |
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Out of Veneto, Italy
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457 |
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La Poja, Allegrini 1999 |
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140 |
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From Veneto, Italy
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461 |
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Amarone, Cesari 2004 |
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75 |
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From Veneto, Italy
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463 |
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Amarone, Zenato 2004 |
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110 |
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From Veneto, Italy
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465 |
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Amarone, Bertani 1997 |
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130 |
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From the province of Veneto, Italy
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466 |
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Amarone, Bertani 1990 |
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160 |
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From the province of Veneto, Italy
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467 |
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Amarone, Allegrini 1999 |
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120 |
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Out of Veneto, Italy
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469 |
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Amarone, Dal Forno 2000 |
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550 |
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Out of Veneto, Italy
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