Amarone della Valpolicella
Amarone della Valpolicella is a rich, full-bodied, and complex Italian red wine made using partially dried grapes, showcasing concentrated flavors and luxurious texture.
Regional History & Terroir: Amarone della Valpolicella originates from the Valpolicella region in Veneto, northeastern Italy, a historic winemaking area dating back to Roman times. Amarone, as we know it today, became popular in the mid-20th century, achieving DOC status in 1968 and DOCG status in 2010.
The early amarone wines were seen as mistakes – recioto left to ferment for too long – but eventually the style gained recognition and respect.
Typical Grape Varietals: Amarone is made from a blend of native grape varieties, primarily Corvina (which provides structure and cherry flavors), Rondinella (adding floral and herbal notes), and Molinara (offering acidity and freshness). Other permitted varieties may include Corvinone and small amounts of local grapes.
Regional Wine Styles: Amarone della Valpolicella is crafted using the appassimento method, where harvested grapes are dried for several months on racks to concentrate their sugars and flavors. The resulting wine is full-bodied, with high alcohol content (typically 14–16%) and intense flavors of dried fruit (figs, raisins, and cherries), chocolate, spices, and hints of tobacco or leather. Amarone has velvety tannins, balanced acidity, and a long, luxurious finish. While typically dry, the richness and fruit concentration may give an impression of subtle sweetness. Amarone wines age beautifully, developing greater complexity over decades.
