The appassimento method behind Amarone removes water from the grapes before fermentation. The result is enormous: dried cherry, fig, chocolate and high alcohol carried by real structure. The Veneto covers everything from crisp Soave and Prosecco to the dried-grape power of Amarone. Bottled by Dal Forno Romano Amarone from the 2016 harvest. Serve at cool room temperature in a large glass. Good with braised meats, hard cheese, or on its own after dinner.