Winter has arrived and with it cold and short days.  The weather during December was good, some rain but no snow. On December  3 and 4 Villa Monteleone participated  in  the first “Wine Market”, organized by the Italian Association of  Independent Vine Growers ( Federazione Italiana  Vignaioli Indipendenti F.I.V.I)  held in Piacenza , Italy.  Two hundred  members from all over Italy presented their wines.

FIVI is a new association, formed only two years ago. It already has 600 members, who cultivate 6,500 hectares of vineyard and produce 40 million bottles of wine.  FIVI members are those winemakers who cultivate their own vineyards, make and bottle their own wine and sell all of their production in bottle,  under their own label and responsibility. FIVI is the Italian sister of the French association “Vigneron Independant” and is doing a great job of representing the interests of  the small wine makers at both European Union and Italian Government levels. The event was well organized and successful,  we are sure the second Market, in 2012, will be even better December was the time to crush the grapes for the Amarone:  this year the Vintners Association (Consorzio Tutela Vini Valpolicella)  has authorized its members to crush earlier due to climate conditions at the end of harvest; it was very hot and dry so the grapes dried faster than usual.

 


The boxes of dried grapes are checked one by one ( over six thousand  boxes) to make sure the grapes are clean and healthy, no mold,  anything not perfect is discarded.  These grapes are then transported in  large boxes to the cellar for crushing. Given that it happens in winter, the fermentation of the Amarone is slow, lasting around 30 days.  Once the fermentation is finished, the wine ages in French oak;  small casks of 1,000 liters.

Winter is a great time for a Risotto with Amarone
300 gr risotto rice : Carnaroli or Vialone Nano
1 cup of Amarone
4.5 cups of hot vegetable stock
80 gr butter
30 gr of grated Grana Cheese
Salt and pepper to taste

Roast the rice to dry in a saucepan, semi-cover with Amarone and leave to settle.  Gradually add the boiling stock and go on cooking stirring with a wooden spoon.  Prepare the remaining Amarone in a pan with 20 gr of butter and let reduce.  When the risotto is almost ready (al dente approx. 20 to 25 minutes) add the salt and pepper the reduced Amarone in butter, and the grated Grana cheese.  Serve immediately and BUON APPETITO! (serves 4)

May 2012 be a very good year for each one of you!

Lucia D. Raimondi and the whole staff at Villa Monteleone Winery, Verona, Italy