The classic blend of Corvina, Rondinella and Molinara grapes is partially dried resulting in an intensity of flavor, texture and aromatics and ultimately making some of the best Amarones in the world. With deep colors of dark ruby, colored by brooding aromas of sweet raspberry, strawberry, and a viscous and plummy texture.

rondinella, corvione, corvina, molinara, and small portions of croatina and oseleta. Twelve historical producers of Amarone visited Manhattan for a tutored tasting that was literally 'standing room only." They included Allegrini, Begali, Brigadara, Masi, Musella, Nicolis, Speri, Tedeschi, Tenuta Sant' Antonio, Tomassi, Venturini, and Zenato.

From one of the most prestigious DOC regions in Veneto, the Valpolicella, the Begnoni family produces this fantastic Amarone by drying the grapes for 90 to 120 days, aging for 36 months in Slovenian oak and then 12 months in Allier oak, and finally 8-12 months in bottle, the blend is 65% Corvina, 30% Rondinella and 5% Molinara with 15% alcohol.

Here are a few of my tasting notes: Masi Costasera Amarone Classico 2006 70% Corvina, 25% Rondinella, 5% Molinara, 2 years in oak, 4 months in bottle, deep violet colors, delicious cherry pie aromas, dark waves of chocolate and coffee. On October 25th at The New York Public Library The Instituto Grandi Marchi presented their “Premium Brands”.

Rocca Sveva Ripasso di Valpolicella Superiore 2007 DOC Made from 70% Corvina, and 30% Molinara and Rondinella, and employing a process by which the wine is "re-passed" for 11 to 14 days over the freshly fermented pomace/lees of the grapes used to make Amarone, is then further aged for six months in the bottle. retails for about $22.

Corvina, Rondinella, Croatina, and Molinara grapes are picked at the end of summer. Classico Superiore Ripasso “Campo San Vito&# is also produced from Corvina, Rondinella, Croatina, and Molinara grapes from the same age of vine in the same manner yet the yields are lower, 55 ha/hl. And New York? Day 2. Amarone, and Recioto.

Gary Grunner, National Sales-Brand Manager of Cantina di Soave, invited me on a recent Sunday afternoon, to Il Poeta , one of the finest new Italian restaurants in Queens, New York. Rocca Sveva Soave Classico 2008 DOC When I was a younger man, the most famous white wine from Italy was from the Soave region, near Verona.

And for an after dinner wine Eric brought out a bottle of L'Arco Pario a Valpolicella Ripaso made from Corvina, Rondinella, Molinara and, in very small percentages, Croatina. This week I had the good fortune of experiencing a traditional Venetian themed dinner and wine pairing at the home of my friends Eric and Deborah. with a kick.

Italy • This is an Amarone from Veneto where the best grapes (70% Corvino Veronese, 25% Rondinella , 5% Molinara) are picked with the highest sugar content, laid on racks in dry lofts for about 4 months where they lose 60% of their water content. On the palate are raisins, dried raspberries, earth, mushrooms, black pepper and dried roses.

Valpolicella the wine was traditionally a blend of three grapes Corvina, Rondinella and Molinara. Molinara was used less and less and sometimes-even Rondinella was cut out a bit. The Molinara grape was completely erased from the blend to make sure the Amarone business thrived. The next wine I want to talk about is really cool.