Todd Cirella walks through how Amarone is made in the Valpolicella region. Their 2023 batch spent two years in a barrel Chef Paul sourced, and Cirella recommends cellaring it another 1.5 to 2 years before drinking. The wine goes through standard bottling, corking, and labeling before it ships.
And, uh, you guys are lucky you know Chef Paul. He, uh, solidified you, right, a spot in a good barrel. Really, with the Amarone, uh, time is key. And so it sat in that barrel for about 2 years. I checked up on it every few, uh, few months. But, uh, the main work happens today where we actually bottle, cork, and put our custom capsules and labels on our, uh, final product.
So this was the Amarone 2023. Okay. At what part of Italy do the grapes come from?
This is from Valpolicella.
Okay.
Valpolicella, and it is a mix of grapes, uh, that I probably couldn't even tell you off the top of my head.
And it's surprising because we call you the chemist.
I know, I know. And so Amarones are typically aged for at least 5 years before they're even put into market.
So before you can even buy an Amarone, it's typically at least 5 years old. 3 years being in barrel and at least 2 in bottle. Um, we of course keep our preservatives a little bit lower than that, and so I would recommend, if you can, holding on to this for at least a year and a half to 2 years in the bottle.
We have some work ahead of us.
Patience.
All right, I appreciate that. That's excellent. Thank you so much.
