Both of these full-bodied Italian red wines can be rich in flavour and have the Corvina grape at their heart, but Amaroneis dry, or off-dry in taste, while Recioto della Valpolicella is sweet.
Legend has it that Amarone was born after a Recioto fermentation was left too long.
Before fermentation, the two styles have a lot in common.
Drying the grapes
Corvina is the signature grape variety, with Corvinone, Rondinella and Molinara playing the main support roles depending on the winemaker’s choice.
Key to the process is the appassimentomethod.
This involves drying out harvested grapes, which concentrates sugars and fruit flavours. Grapes will lose weight as water content evaporates.
Winemakers traditionally dried grapes on straw mats or bamboo racks, or by hanging bunches from wooden beams.
Translated by Leo / 孔祥鑫
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