Amarone: The Making of an Italian Wine Phenomenon

by Kate Singleton

Amarone has an ancient history and appassimento, the delicate act of drying grapes that is fundamental to the style, has been in practice since Roman times, and the wine is a proud part of Venetian culture. But Amarone is also a modern creation as the big, rich, red wine was first internationally marketed in its current dry form in the mid-20th century. What 21st-century wine lovers around the world know and cherish as Amarone is a product of age-old technique, modern science, and a few visionaries, primary among them, Sandro Boscaini. Acclaimed wine writer Kate Singleton tells of Amarone’s rise to global distinction through the recollections of Sandro Boscaini, founder and president of Masi Agricola, from his earliest memories of sleeping a floor below newly harvest grapes drying on racks in the attic to convincing the editors of Wine Spectator to perform and publish the magazine s first Amarone tasting. To fully appreciate Amarone one must know the history of the Valpolicella and the Venetian Republic, a legacy which Singleton conveys in a rousing narrative. Also, Sandro Boscaini lovingly details the development of his technique, the special nature of the terrain and his connection to it, and the necessary elements that make a world class Amarone. Amarone is a passionate account of this unique wine, the place and people where it is grown and made, and the pleasure in sharing it with the rest of the world.

185 pages, Hardcover

First published June 1, 2012

Reviews

[Scott · Rating 1 out of 5]

When it doesn't read as an advert for Masi the book drones on about subjects completely unrelated to Amarone, wine, wine production etc.