Amarone della Valpolicella Wine: Italy’s Royal Red

Amarone della Valpolicella is one of Italy’s most prestigious red wines, celebrated globally for its elegance and depth. Crafted from native Valpolicella grapes—Corvina, Corvinone, Rondinella, and sometimes Molinara—it’s made by partially drying grapes before fermentation. Though its tradition stretches back centuries, modern Amarone was “discovered” by chance in 1936. A winemaker accidentally let a Recioto fermentation run dry, and thus a legend was born. Today, Amarone is adored for its complexity, structure, and powerful finish.

Why It’s So Famous

Amarone wine captivates wine lovers with its rich aromas, robust character, and warming finish. Its elaborate production gives it a rarity that lends prestige, elegance, and age-worthiness—key reasons collectors and sommeliers prize it.

Origins of Valpolicella Amarone Wine

The history of Corvina dates back several centuries. The first written record of the grape appears in 1627, in the works of physician Alessandro Peccana, who documented its cultivation in the Verona area. Over the years, the Corvina family expanded to include various biotypes, each with subtle differences in the shape and size of their grape clusters — a testament to the region’s long-standing viticultural heritage.

A Legend Rooted in the Vineyards

A charming local legend offers a mythical origin for Corvina. The story goes that the Valpolicella hills were once home to white grapevines particularly favored by the crows (corvi in Italian). Determined to protect their crops, farmers would chase the birds away. One day, a generous farmer found an injured crow with a wounded wing and nursed it back to health. In gratitude, the crow transformed some of the white grapes into black ones — the same dark hue as its feathers — thus giving rise to the Corvina grape, whose name pays homage to its feathered benefactor.

While clearly a fable, this tale reflects the deep cultural connection between the land, its people, and the vines that have shaped the region’s identity for generations.

Production of Amarone della Valpolicella

Amarone della Valpolicella is a dry red passito wine, produced exclusively in the province of Verona, within a well-defined area that includes 19 municipalities located in the northern hillside zone of the Valpolicella region. This unique terroir — characterized by calcareous soils, excellent sun exposure, and breezy microclimates — plays a crucial role in the wine’s identity.

Its production is governed by strict rules outlined in the official DOCG regulations (disciplinare di produzione), which define everything from the grape varieties to the aging process.

The Grapes

Amarone is crafted from indigenous grapes typical of the Valpolicella area, primarily:

• Corvina Veronese (between 45% and 95% of the blend),
• Rondinella (between 5% and 30%),
• and optionally, Corvinone (up to 50% maximum, but only as a substitute for Corvina).

In addition to these core varietals, the regulations allow for the inclusion of up to 25% of other authorized black grape varieties from the province of Verona. These may include:

• Up to 15% of non-aromatic, generic black grapes;
• Up to 10% of native Valpolicella varieties, provided that no single additional variety exceeds 10% of the final blend.

Although no longer mentioned explicitly, this clause effectively still permits the use of Molinara, once a traditional component of the blend, now used more selectively by individual producers.

The Appassimento Process

What truly sets Amarone apart is its ancient winemaking technique called “appassimento” — the natural drying of the grapes.

After harvest, which typically occurs by hand between late September and early October, the selected grapes are carefully laid out on bamboo racks or plastic crates in well-ventilated drying lofts (known as fruttai). Here, they remain for around 3 months, slowly losing water and concentrating sugars, flavors, and aromas.

By law, vinification cannot begin before December 1st, ensuring the grapes reach optimal dehydration levels.

Once dried, the grapes are gently pressed, and the must undergoes a slow alcoholic fermentation, often lasting several weeks due to the high sugar content and low temperatures typical of winter. Importantly, the fermentation is taken all the way to dryness, meaning no residual sugar is left — a distinguishing trait that separates Amarone from sweet passito wines.

Aging & Maturation

After fermentation, Amarone is transferred to oak barrels (either large Slavonian oak casks or smaller French barriques), where it enters the aging phase.

By law, Amarone must age for a minimum of 2 years, starting from January 1st of the year following the harvest — meaning in practice, the wine rests at least three calendar years before release.

For those labeled “Riserva”, the rules are even more demanding: the wine must age for a minimum of 4 years, calculated from November 1st of the harvest year. This extended maturation allows the wine to develop its signature depth, complexity, and longevity — traits that have made Amarone one of Italy’s most iconic and collectible wines.

Grape Varieties Used in Amarone della Valpolicella

Amarone della Valpolicella Classico DOCG is one of the most renowned expressions of this appellation and must follow strict rules regarding grape composition, winemaking practices, and organoleptic properties, as established by Italy’s DOCG disciplinary guidelines (disciplinare di produzione).

Ampelographic Composition

To legally qualify as Amarone della Valpolicella Classico DOCG, the wine must be produced from a specific blend of grape varieties native to the region. The permitted proportions are as follows:

• Corvina Veronese: 45% to 95% – The backbone of Amarone, providing elegance, structure, and rich cherry notes.
• Corvinone: Up to 50% – Can replace part of the Corvina; adds body, color, and spicy undertones.
• Rondinella: 5% to 30% – Contributes color stability and herbaceous, floral aromas.
• Other authorized red grape varieties from Verona: Up to 25%, of which:
  • Non-aromatic grapes (e.g., Merlot, Cabernet Sauvignon): up to 15%,
  • Native Valpolicella grapes (like the lesser-used Molinara): up to 10%, with no more than 10% per individual variety.

These strict ratios are carefully designed to preserve the traditional identity of Amarone while allowing producers limited flexibility to express their own style. The result is a wine with depth, complexity, and balance, shaped by both heritage and meticulous regulation.

Where the Name “Amarone” Comes From

“Amarone” means “big bitter one”—a nod to its dry intensity. It evolved unintentionally in 1936 when a forgotten Recioto fermented completely. Instead of sweet, the wine turned dry and powerful—“amaro”—earning its noble title.

Tasting Profile of Amarone della Valpolicella

Amarone della Valpolicella boasts a deep ruby-to-garnet color, powerful aromas of ripe red fruit, dried fruits, spice, cocoa, coffee, and tobacco, often with a cedar or smoky edge from aging. On the palate, it feels full-bodied, warm, structured, and surprisingly smooth, balanced by acidity (minimum 5 g/L), high alcohol (around 14%), and ample extract (minimum 28 g/L).

Food Pairing with Amarone della Valpolicella

On the nose, Amarone is a symphony of intense, layered aromas: ripe red fruits, dried berries, plum preserves, warm spices, leather, tobacco, bitter cocoa, and hints of wood from long aging. With such depth and personality, it would simply overwhelm any light or delicate fare. That’s why Amarone pairs best with bold, flavorful, and structured recipes — dishes that can mirror its strength and richness.

On the palate, Amarone offers impressive fullness, warmth, and softness, complemented by a savory backbone. These characteristics make it perfect for rich, fatty, and hearty dishes — the wine’s alcohol and smooth tannins cleanse and balance the mouthfeel beautifully.

Amarone’s hefty profile demands rich, bold dishes that match its intensity:

• Just by the glass: It’s stunning as a meditation wine—savour it solo to appreciate its layered nuances.
• Meat-based starters & pasta: Try risotto all’Amarone, duck sauce with bigoli, wild game ragù (hare, boar, venison), or sausage pasta.
• Main courses: Rich meats—braises, stews, roasted lamb, or “pastissada de caval” (horse stew), plus grilled beef and pork.
• Aged Cheese: Aged cheeses like Parmigiano or Grana Padano.

Amarone is not a dessert wine, but there is a surprise

Amarone is not a dessert wine. It doesn’t pair well with most sweets or delicate end-of-meal treats — with one special exception. While Amarone isn’t a dessert wine in the traditional sense, it pairs remarkably well with pure, high-quality dark chocolate. The wine’s notes of bitter cocoa, dried fruit, and tobacco echo and enhance the complex flavors of the chocolate. Enjoyed on its own — a few squares of dark chocolate and a glass of Amarone — it’s a luxurious and unconventional match that’s well worth exploring.

FAQ: Your Amarone Questions Answered