Talk:Amarone

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I believe this article is incorrect on several points. First, the use of the term superior refers to a sub-appelation in Valpo.. Second, the term is unrealted to the use of ripasso. Can any one confirm by position or the authors?--24.126.240.60 03:33, 11 May 2005 (UTC)[reply]

Pretty sure superiore, like elsewhere in Italy, just refers to alcohol and possibly aging, not ripasso, nor to a sub-appellation. Wnissen 14:06, 11 May 2005 (UTC)[reply]

Fourth best-selling wine in Italy?

I just didn’t find the idea that Amarone is the fourth best-selling wine in Italy plausible, without a good reference. So I have moved the following here:

Chianti, Asti, and Soave are the best-selling wines in Italy. Amarone stands fourth.

If it’s true do restore it to the article, along with a good citation. —Ian Spackman 17:42, 4 December 2006 (UTC)[reply]

I think that would be totally impossible - it is an expensive wine and has a small production - maybe 6 million litres compared to a total of around 5000 million litres of wine produced in Italy. --Hghoffman (talk) 15:29, 1 February 2011 (UTC)[reply]

Terminology Question

I was under the impression that the process of partially drying grapes was known as "appassimento" and not "rasinate ". Is this a regional differance or am I out to luch?

Relation to the Ripasso

I've heard several places - and it's eccoed here - that the grapes for the Ripasso ferment with the pomace (Grapeskin etc. Basically the leftovers from making an amarone) in order to increase it's depth or intensity. But how is this possible? The grapes for the amarone dry for months - but for how long exactly? After all, the grapes for the ripasso ripen at about the same time as the Amarone-grapes. And since the amarone isn't pressed for weeks, where are the ripasso-grapes in the meantime? This must mean, that the Ripasso is fermented on last years amarone-pressings. I doubt that they keep the pulp for that long (6+ months). However I've heard that what actually happens is, that the Ripasso ferments on the leftovers after racking the Amarone. Can anyone clarify? —Preceding unsigned comment added by Nwinther (talk • contribs) 11:23, August 24, 2007 (UTC)

The Encyclopedia Galactica of the Wine World, i.e. the Oxford Companion to Wine (3.Ed., 2006, p. 581) explains the situation the following way: "...by refermenting the young wine on the unpressed skins of Amarone wines after these dried grape wines have finished their fermentation in the spring". So materials from the same vintage would be used, but I suppose one can wonder how much "fermentation" actually takes place; perhaps it's more of extraction. Tomas e 23:00, 3 September 2007 (UTC)[reply]

amarone mistake

at no moment the amarone is made following the sauternes technique. Sauternes are late harvest ON VINE and/or Botritys cinerea infected grapes. At no moment the sauternes is made in a "passerillage" style like vin de paille, amarone, vin santo. Tokaji from hungary and trockenberenauslesen german wines are closest to sauternes. —Preceding unsigned comment added by 201.155.12.230 (talk) 16:51, 25 September 2007 (UTC)[reply]

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