There are a few permitted grape varieties in Amarone wine – the main ones being Corvina, Corvinone and Rondinella, plus some lesser known ones.
‘The aromas and flavours of Amarone are determined invariably by Corvina – and to a lesser extent Corvinone,’ said Garner.
‘Elegance and perfume (especially a telltale note of freshly ground black pepper) are hallmarks of the former, while Corvinone has deeper colour, more tannins and tobacco-like aromas.’
‘Some growers talk up the current favourite Oseleta despite the low ratio of solid-to-liquid (skins and pips to must), which makes the variety a less suitable candidate for appassimento.’
‘Amarone spends a minimum of two years in wood, though can remain there for up to nine or 10 in rare cases (Quintarelli, Zyme). Barrels vary from French and Slavonian oak through to chestnut, cherry and even acacia,’ said Garner.
‘Newer, smaller barrels, usually oak, are commonly used and have a distinct effect on both aroma and texture (mouthfeel) in particular, though there seems to be a return to the more subtle and seasoned notes promoted by larger and older wood.’