{"id":47406,"date":"2026-09-30T15:39:37","date_gmt":"2026-09-30T15:39:37","guid":{"rendered":"https:\/\/shop.allamarone.com\/?p=47406"},"modified":"2026-10-01T11:12:30","modified_gmt":"2026-10-01T11:12:30","slug":"how-amarone-is-made","status":"publish","type":"post","link":"https:\/\/shop.allamarone.com\/fr\/how-amarone-is-made\/","title":{"rendered":"Comment le vin Amarone est \u00e9labor\u00e9"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text text_larger=&#8221;no&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Il n\u2019est donc pas \u00e9labor\u00e9 comme les autres vins ?<\/h2>\n<p>Aucun vin n\u2019est \u00e9labor\u00e9 exactement de la m\u00eame mani\u00e8re qu\u2019un autre. Des <strong>besoins des raisins aux traditions de la r\u00e9gion<\/strong>, des id\u00e9es du vigneron aux exigences du mill\u00e9sime, d\u2019innombrables facteurs influencent les d\u00e9cisions qui jalonnent la vinification.<\/p>\n<p>Cela dit, <strong>peu de vins poss\u00e8dent un mode d\u2019\u00e9laboration aussi particulier que l\u2019<a href=\"https:\/\/shop.allamarone.com\/fr\/product-category\/amarone-della-valpolicella-fr\/\" target=\"_blank\" rel=\"noopener\">Amarone della Valpolicella<\/a><\/strong>. Comme le champagne et le sauternes, il est l\u2019un des exemples les plus c\u00e9l\u00e8bres d\u2019une m\u00e9thode employ\u00e9e ailleurs dans le monde, qui donne des r\u00e9sultats d\u2019une <strong>qualit\u00e9 singuli\u00e8re<\/strong>. L\u2019Amarone est aussi <strong>l\u2019un des grands vins secs les plus connus issus d\u2019une m\u00e9thode<\/strong> utilis\u00e9e depuis des mill\u00e9naires pour produire des vins doux.<\/p>\n<h2 style=\"text-align: center;\">Alors, quelle est cette m\u00e9thode ?<\/h2>\n<p>On dit souvent que l\u2019<strong>Amarone della Valpolicella est fait \u00e0 partir de raisins secs<\/strong>. Ce n\u2019est pas tout \u00e0 fait exact, mais cela donne une bonne id\u00e9e du principe. Apr\u00e8s les vendanges d\u2019automne, les raisins ne sont pas imm\u00e9diatement foul\u00e9s comme pour la plupart des vins : ils sont traditionnellement <strong>\u00e9tal\u00e9s sur des supports pour subir le s\u00e9chage appel\u00e9 <a href=\"https:\/\/shop.allamarone.com\/fr\/what-is-appassimento\/\" target=\"_blank\" rel=\"noopener\"><em>appassimento<\/em><\/a><\/strong>. L\u2019utilisation historique de nattes de paille explique l\u2019expression <strong>\u00ab vin de paille \u00bb<\/strong>. Aujourd\u2019hui, on utilise notamment des claies et des locaux dont l\u2019a\u00e9ration et l\u2019humidit\u00e9 sont contr\u00f4l\u00e9es. Le s\u00e9chage peut durer une centaine de jours, voire davantage ; les raisins perdent g\u00e9n\u00e9ralement <strong>30 \u00e0 50 % de leur poids<\/strong>. Ils se concentrent et se fl\u00e9trissent sans devenir des raisins secs au sens courant du terme.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;37613&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; parallax_scroll=&#8221;no&#8221;][vc_empty_space height=&#8221;25px&#8221; woodmart_hide_large=&#8221;0&#8243; woodmart_hide_medium=&#8221;0&#8243; woodmart_hide_small=&#8221;0&#8243; woodmart_hide_extra_small=&#8221;0&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;37662&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; parallax_scroll=&#8221;no&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_column_text text_larger=&#8221;no&#8221; woodmart_inline=&#8221;no&#8221;]Les raisins sont ensuite foul\u00e9s et press\u00e9s avec soin pour <strong>recueillir le jus encore pr\u00e9sent<\/strong>. La <strong>fermentation est particuli\u00e8rement lente et peut durer jusqu\u2019\u00e0 50 jours<\/strong>, pour un vin titrant <strong>au moins 14 % d\u2019alcool<\/strong>. Selon les choix du vigneron, il peut ensuite \u00eatre <a href=\"https:\/\/shop.allamarone.com\/fr\/amarone-ageing\/\">\u00e9lev\u00e9 dans des <em>botti<\/em> traditionnels<\/a>, de grands f\u00fbts g\u00e9n\u00e9ralement en ch\u00eane de Slavonie ou en bois assez neutre, ou dans des <em>barriques<\/em> plus petites en ch\u00eane fran\u00e7ais. <strong>L\u2019Amarone della Valpolicella b\u00e9n\u00e9ficie d\u2019un <a href=\"https:\/\/shop.allamarone.com\/fr\/amarone-ageing\/\">\u00e9levage d\u2019au moins deux ans<\/a><\/strong>, tandis que la mention <strong>Riserva exige au minimum quatre ans<\/strong>. Certains producteurs prolongent cet \u00e9levage jusqu\u2019\u00e0 dix ans !<\/p>\n<h2 style=\"text-align: center;\">D\u2019accord, mais pourquoi tout ce travail ?<\/h2>\n<p>Tout repose sur l\u2019identit\u00e9 de l\u2019Amarone della Valpolicella et sur la mani\u00e8re dont <strong>le cahier des charges prot\u00e8ge ce nom<\/strong> et ce qu\u2019il repr\u00e9sente. Il d\u00e9crit m\u00eame, en termes assez larges, l\u2019aspect, les ar\u00f4mes et la saveur attendus. L\u2019objectif est de produire un vin aux caract\u00e9ristiques typiques de l\u2019Amarone : <strong>puissant, fruit\u00e9, concentr\u00e9 et apte \u00e0 la garde.<\/strong> Le s\u00e9chage augmente la concentration en sucre du jus restant, ce qui permet d\u2019obtenir davantage d\u2019alcool apr\u00e8s fermentation. Par ailleurs, <strong>le s\u00e9chage modifie la composition chimique du raisin et de sa peau<\/strong>. Le vin qui en r\u00e9sulte se distingue donc aussi d\u2019un Valpolicella classique par ses ar\u00f4mes, avec notamment des nuances fum\u00e9es, de cuir, de tabac, de cacao et, naturellement, de raisin sec.<\/p>\n<blockquote><p>Puissant, fruit\u00e9, concentr\u00e9 et apte \u00e0 la garde.<\/p><\/blockquote>\n<h2 style=\"text-align: center;\">La version courte<\/h2>\n<p><strong>Comment :<\/strong> on fait s\u00e9cher les raisins, on les presse avec soin et on les laisse fermenter lentement. Puis vient l\u2019\u00e9levage.<\/p>\n<p><strong>Quand :<\/strong> plusieurs mois de s\u00e9chage apr\u00e8s les vendanges, une fermentation pouvant durer une cinquantaine de jours, puis deux \u00e0 quatre ans d\u2019\u00e9levage au minimum selon la cat\u00e9gorie.<\/p>\n<p><strong>Pourquoi :<\/strong> pour la concentration, d\u2019abord en sucre, puis en alcool, et enfin en saveurs et en couleur.<\/p>\n<p><strong>\u00c0 dire :<\/strong> \u00ab On per\u00e7oit vraiment la subtilit\u00e9 de l\u2019\u00e9levage en ch\u00eane de Slavonie dans celui-ci. \u00bb<\/p>\n<p><strong>\u00c0 \u00e9viter :<\/strong> \u00ab Mais moi, les raisins secs, je ne les aime que dans le panettone. \u00bb<\/p>\n<p>Envie d\u2019en savoir plus sur l\u2019Amarone ? Consultez notre <a href=\"https:\/\/shop.allamarone.com\/fr\/beginner-guide-amarone-wine\/\">guide de l\u2019Amarone pour d\u00e9butants<\/a>.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>L\u2019Amarone est \u00e9labor\u00e9 \u00e0 partir de grappes de Corvina, Corvinone et Rondinella s\u00e9ch\u00e9es sur des claies pendant trois \u00e0 quatre mois. Apr\u00e8s une perte de poids d\u2019environ 40 %, les raisins sont press\u00e9s puis fermentent lentement jusqu\u2019\u00e0 donner un vin sec, ensuite \u00e9lev\u00e9 pendant au moins deux ans.<\/p>\n","protected":false},"author":1,"featured_media":38447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1207],"tags":[489,481,482,496,497],"class_list":["post-47406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vin-amarone","tag-amarone","tag-amarone-della-valpolicella","tag-guide","tag-how-to","tag-learn"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Comment le vin Amarone est \u00e9labor\u00e9 - All\u2019Amarone<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez l\u2019\u00e9laboration de l\u2019Amarone : s\u00e9chage des raisins par appassimento, fermentation lente et \u00e9levage prolong\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.allamarone.com\/fr\/how-amarone-is-made\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment le vin Amarone est \u00e9labor\u00e9 - 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The shelves hold more than 150 Amarone, from the large estates of the Valpolicella to growers who make a few thousand bottles a year, and he pours them for visitors in the tasting room at the back of the shop. 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