Amarone della Valpolicella DOCG is not just a wine. It is a ‘method’. Its uniqueness is linked to the drying of the grapes after harvesting. They are left to dry for weeks on racks or trellises inside fruit cellars, losing water and concentrating sugars, acidity and, above all, aromas. The Accordini family cultivates its 25 hectares of vineyards in the Fumane area, at an altitude of about 550 metres, the highest part of the Valpolicella Classica. This “mountain” location is fundamental, because the cooler, windier climate, combined with the calcareous soils, gives the grapes a health and acidity that are essential for the long and delicate drying process. The blend is obviously faithful to the regulations: Corvina Veronese and Rondinella dominate, with percentages of other permitted grape varieties. After harvesting by hand, the best grapes are selected and sent for drying. This period, which lasts up to three or four months, is the heart of production. Only after this long wait is the concentrated must slowly fermented. The wine then matures in oak barrels, refining the tannins and adding layers of complexity, preparing the palate for a memorable experience. In the glass, it has an interesting deep, impenetrable garnet red colour. The nose is intense, with a riot of fruit preserved in alcohol, morello cherry, prune and hints of sweet spices such as vanilla and cocoa, with a balsamic note that adds freshness. On the palate, it is powerful and warm, but not heavy. Enveloping and smooth, it has an extraordinary balance between alcohol, silky tannins and a pleasant acidity. The latter is a legacy of the high-altitude vineyards, which prevents the wine from becoming cloying. The finish is very long, with echoes of fruit and tobacco that linger on the palate. It is an excellent wine for meditation, but also makes a good impression at the table. Already good today, Amarone is a wine designed for the long haul. Its ageing potential is remarkable: up to 10 or 15 years.