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Published on Aug 20, 2010
You're already drinking Barolo. You've experimented with Brunello di Montalcino. Barbaresco is on your radar screen. Now, what's going to be the "next" great Italian red wine that you discover? It should be Amarone della Valpolicella. These red wines come from Northeast Italy's Veneto region, made in a unique style know as appassimento, allowing the grapes to dry for up to four months before undergoing fermentation. The resulting wines are big and densely flavored, with a baby's bottom silkiness. I recently sat down with the Tony Apostolakos, the U.S. director of Masi, one of the most celebrated producers of Amarone to learn more and discuss what it is that makes this style of wine so special.