Amarone costoso

Amarone raccolta manuale

Selezione dei migliori grappoli per Amarone

Produzione limitata Amarone

Costi per appassimento Amarone

Perdita di peso uve Amarone

Bassa resa vino Amarone

Prolungata fermentazione invernale

Costi di maturazione nel legno

Costi di affinamento per Amarone

Why is Amarone so expensive?

Ever wondered why Amarone is so expensive?
Give a glance at the post and you will discover the reasons why the “King of Valpolicella” is a premium wine!

1. Hand Picking

The Amarone grapes are hand-picked only.
1. Because mechanical harvest is forbidden
2. In order to maintain the berry quality and entirety
3. It is not technically possible to harvest mechanically a pergola trained vineyard

2. Discernment of the best bunches

In order to produce Amarone della Valpolicella, appassimento is mandatory and lasts at least 3 months. Only the healthiest grapes can undergo appassimento successfully, that’s why to make Amarone the savvy pickers must select only the best bunches.

3. Limited production

The production of Amarone della Valpolicella is limited by law. Indeed, only 65% of the gathering can be destined for the production of this wine.
Depending on the vintage, the limit can be decreased only.

4. Costs related to appassimento

Appassimento is a natural drying process that takes place into a particular room called fruttaio.
There are costs related to fruttaio construction and maintenance and those related to grapes management.

5. Grape weight loss

The most important outcome of appassimento is the bunch weight loss, comprised between 35 and 50%.
This factor implies a significant decrease in production, but also an increase in quality due to the concentration of sugar, aromas and polyphenols of the berries.

6. Low yield in wine

The production of Amarone is doubly limited, since the yield in wine from grapes must not exceed 40% by law, while usually the limit for a red wine is about 70%.
To be specific, this rule implies that with 1 kg of grapes aimed at producing red wine you get 0,70 liters of wine, while with a 1 kg of dried grapes suitable for producing Amarone you get only 0,40 liters.

7. Prolonged winter fermentation

Amarone wine is one of the few that is crafted with winter fermentation.
Usually the fermentation takes place in January, because of the appassimento, which is needed to make the grapes suitable for the production.
The low temperature and the high level of sugar slow down the fermentation, that might be stopped by them as well.
That’s why the winemaker must follow the fermentation properly and with care.

8. Costs of cask ageing

Amarone needs a period of cask ageing. The costs of cellar maintenance and those related to the barrique and barrels are relevant.

9. Costs of bottle ageing

After the cask ageing, Amarone needs also a period of bottle ageing, which implies costs of storage and maintenance.