Premier Cru Italian Amarone

Just finished this wine. September 27, 2009.

I tasted it before bottling and was impressed. The wine smelled green like all new wines do. The difference was that the stringent taste in all green wines was very subtle in this wine. The fruit tastes and the raisin taste was very prominent. I bottled 4-750 m.l bottles and racked the rest into a
five gallon carboy for further aging. This is the 134th kit I have made and to this point I am quite sure this will turn out one of the best.
J. Whetstone

I am almost at the point of bottling my Amarone. Although the instructions do not address this, I read somewhere that just before bottling, potassium metabisulfite should be added to the wine to kill any bacteria that may be present or develop subsequent to bottling. Has anybody ever done this? Will this affect the taste of the wine?