Corte del Sole’s Amarone della Valpolicella is made from 70% Corvina grapes and 30% Rondinella grapes in the Valpolicella DOC Classico zone. Amarone means “big, bitter one.” Grapes are harvested during the first ten days of October using the recioto method in which grapes are collected from the “ears” of the bunch (those grapes sticking out from the group growing on the vine). Vinification takes place in February after grapes are air dried for a long period of time in special well-ventilated rooms called “fruttai.” Traditional fermentation takes place for 25 days. The wine ages for 40 months in barriques. This wine is deep ruby in color and tends to darken over time. It has an intense and persistent bouquet with notes of cherry and dried plum, floral aromas of dried flowers and a hint of sweet spices. This wine is smooth and extremely elegant and has a full-bodied and long finish. The Amarone della Valpolicella pairs well with roasts, braised meats and aged cheeses. It should be served between 57 degrees and 61 degrees Fahrenheit.
The Ripasso della Valpolicella is classified as a DOC – red wine made of 70% Corvina grapes and 30% Rondinella grapes harvested in mid-October. This wine is obtained by combining the pomace of Amarone (leftover grape skins and seeds), which allows the wine to go through a second fermentation that increases the structure, color and alcohol content of the wine. It is then transferred to oak barrels and casks for at least 18 months. After the wine is bottled, it is aged for at least another eight months. The Ripassa della Valpolicella is ruby red in color with garnet hues. It has a bouquet with aromas of wild berries, cherries, dried flowers and hints of spices, in particular nutmeg and cinnamon. It has a persistent taste with an elegant tannic structure. This wine goes well with grilled and braised meats, as well as aged cheeses, and is best served between 57 degrees and 61 degrees Fahrenheit.
Pasta and Vino 