Seriously, the appearance of amaro de la Walpolichella originated from an accident. As early as the early 20th century, in the Veneto region, the Valpolicella production area of Verona, a confused winemaker forgot to check the fermentation barrel when brewing Valpolicella della Recioto, and let the residual sugar in Recioto continue to ferment until all the residual sugar was converted into alcohol. Fortunately, the curious Italians didn't throw this barrel of "defective products" out immediately, but tasted it, only to find that this "unexpected product" was unexpectedly delicious, so there was the world's first barrel of Amaroni. Although who is this confused winemaker, whose name should this first bottle of Amaroni be, there is no certificate to test now. But there is no doubt that Amaroni, with a history of only 70 years, has long been famous for its elegant charm like Italian men, and has become a representative of Italian wine together with barolo in Piedmont and Brunello di Montaccino in Tuscany.

To produce a bottle of high-quality Amaroni wine, there are strict requirements in vineyard site selection, grape varieties, grape selection and brewing technology, which makes Amaroni have a unique charm and the price is not low. So, please cherish every bottle of Amaroni. After all, not every bottle of Italian wine is called Amaroni.

Amaroni is definitely not cheap wine. Hard-won, high quality, not only is the "explosion" in the wine, but also proudly hangs the "limited" label. Therefore, some people will jokingly say, "If you buy a 100 euro Amaroni, you should thank God for it!" Although this statement is indeed exaggerated, high-quality Amaroni will never be too cheap. The grapes used to brew Amaroni are all local varieties in Veneto, such as Corvina, Cabo vionnet, Rondinella, Molinara and the lesser-known Othello Leta, which makes Amaroni born with "aloof" capital and has no other home. However, most vineyards that brew high-quality Amaroni are located in Valpolicella classio DOC, where the grapes that brew Amaroni are allowed to be planted as early as possible, and are located on the sunny slope facing south of elahi Town, which greatly improves the drainage of the soil. In addition, in volpolicella, barren limestone and granite soil are the main soils, which is the standard for producing high-quality grapes.

Another interesting fact about Amaroni is that in Italian, "Amaroni" actually means "great suffering", which means "great suffering". Although it was originally called "great bitterness" only to distinguish it from the sweetness of Giotto, Amaroni's father, and it was quite interesting, Amaroni itself did have a little bitterness because of its richness and alcohol content. But this wine named "Great Bitter" comes from sweetness-Amaroni is brewed with raisins with high sugar concentration. Grapes used for brewing Amaroni should be harvested as soon as possible after ripening to ensure high acidity and maintain a balanced and compact taste of Amaroni. Wine farmers should select the harvested grapes, keep the best grapes, and then "naturally air dry" (appassimento). Is to spread the grapes on a straw mat and put them on a shelf in a ventilated place (fruttaio). After three to four months of air drying, the water evaporates and the sugar remains, and then the grapes are pressed and fermented to brew Amaroni. Because of the high sugar concentration, Amaroni's alcohol content is also higher, and some of them can reach more than 15%, and the minimum alcohol content standard also requires 14%. Even with such a high alcohol content, Amaroni can give people a smooth and round enjoyment, which is also the value of this good wine. Speaking of the brewing process of "appassimento", it is time-consuming and laborious, and it also consumes grapes. Generally, brewing a bottle of Amaroni may require twice as many grapes as brewing ordinary wine, which explains why this brewing technology can be so expensive even without Amaroni's patent.

"The older you get, the better you eat" has always been a wise saying of Amaroni. Italians always joke that "Amaroni is a kind of wine that can be forgotten in the cellar". In fact, when you suddenly think of it, even the Year of the Monkey will not let you down. I have seen another description of Amaroni, which is even more interesting: Amarone della Valpolicella is one of these wines, and you buy it and sit on it, praying that your marriage will last long enough so that you can drink it on the 20th anniversary. The truth is, once you buy Amaroni, you may need to sit down and pray for your marriage. I hope it will be as stable and lasting as this bottle of Amaroni, and you will be lucky enough to taste it on your 20th wedding anniversary. This is quite a bit of Shaoxing daughter red. Indeed, Amaroni is a wine with strong aging ability. Time is the best catalyst for a bottle of high quality Amaroni. In quiet years, a layer of chocolate, leather and black rum will be added to the rich fruit aroma, which will gradually catalyze a more delicate and complex aroma. It is generally believed that the aging capacity of a bottle of Amaroni wine is between 65,438+00 and 65,438+05 years. However, due to the changes in modern brewing technology and some factors catering to modern people's drinking preferences, this statement is not universally applicable. It is generally believed that the longer the aging time in oak barrels, the better the aging ability in bottles. However, because Amaroni's shortest aging time is shortened to 24 months, in order to shorten the aging time, wine farmers often choose small baked French oak barrels-the contact area between the wine body and the barrel is larger, which greatly accelerates the oxidation speed, shortens the aging time and shortens Amaroni's aging ability. Amaroni aged for 2 years in small French oak barrels is generally considered to be aged for 8- 10 years or more, while Amaroni aged in large oak barrels, especially those without baking, can be aged for much longer, generally reaching 15-20 years or more. Of course, there are many other factors that will affect the aging ability of a bottle of Amaroni, such as the vintage of grapes and so on. But I have to admit that Amaroni is one of the oldest wines in the world. As an Italian wine lover, why not choose a bottle and let it witness and accompany you for a while?

Just like his dramatic "life experience", Amaroni's innate uniqueness and arrogance are incomparable to any kind of wine. Indeed, not every bottle of Italian wine is called Amaroni.

Amaroni keeps and drinks tips.

-Generally, 2-3 hours before drinking, open the bottle to sober up. For old Amaroni, drink it in time after opening the bottle to prevent oxidation. Although using a decanter can awaken Amaroni's rich and full fruity aroma as soon as possible, it is not necessarily a necessary choice.

-Storage temperature: 1 1℃- 16℃ is the best. The temperature should be kept stable during storage to avoid the influence of temperature fluctuation and mutation on wine quality.

-Storage humidity: the humidity should be kept at 50%-70%, so that the cork can maintain a certain humidity, and the wine bottle can be better sealed to reduce oxidation.

-Store it in the dark. Although Amaroni's wine bottles are generally dark, they should be kept in complete darkness as far as possible. If conditions do not allow, try to put the wine in wooden cases or cartons, or cover it with cloth.

-The bottle should be placed flat at the highest place or at a certain angle, so that the wine can touch the cork and ensure the sealing of the bottle mouth.