Amarone della Valpolicella

Amarone – Appassimento is only half the story

Amarone is one of Italy's most distinctive red wines. Its special character begins where the harvest ends for most wines: Selected grapes from the Valpolicella area are dried after picking and fermented only weeks later. This Appassimento does more than concentrate their components – the berries continue to change during the drying process. This creates the basis for the combination of richness, warmth, spice and depth that makes Amarone unmistakable.

Yet great Amarone cannot be explained by dried grapes alone. From the historic Valpolicella Classico in the west to Valpantena and the valleys east of Verona, altitude, exposure, soils and microclimate all vary. Added to this are the grape blend, Appassimento, fermentation, ageing and vintage. This is why Amarone can be powerful without feeling heavy, ripe without tasting sweet, and concentrated without losing its freshness.

• Origin: Amarone della Valpolicella is a DOCG from the province of Verona. "Classico" and "Valpantena" are protected geographical designations.
• Grape varieties: Corvina Veronese and/or Corvinone together with Rondinella form the backbone of the blend.
• Appassimento: Selected grapes are dried after harvest in suitable rooms known as "fruttai".
• Selection: No more than 65 percent of the permitted maximum yield per hectare may be selected for Amarone and subjected to Appassimento.
• Yield: The maximum yield from grapes destined for Amarone to finished wine is limited to 40 percent.
• Style: Amarone is a dry red wine with high natural concentration, yet its style can vary remarkably.
• Ageing: Amarone requires at least two years of ageing, while a Riserva requires at least four years from the respective legally defined dates.

What is Amarone della Valpolicella?

Amarone della Valpolicella is a red wine made from dried grapes that may only be produced within its delimited area of origin in the province of Verona. Amarone is therefore neither a grape variety nor a freely usable term for particularly powerful Italian red wine.

Its identity is based on two inseparable elements: its origin in the Valpolicella area and the Appassimento process. The grapes first ripen in the vineyard and are selected for drying after harvest. Only then does vinification begin.

Amarone della Valpolicella has held DOCG status since 2010. Amarone as a wine type within the former Valpolicella denomination was officially recognised as early as 1968. The tradition of producing wine from dried grapes in the Verona area, however, is considerably older.

The Valpolicella area

The Amarone production zone extends across the hills north and east of Verona and includes all or parts of 19 municipalities. From its western edge near Lake Garda, it stretches through Valpolicella Classico and Valpantena to the valleys of Mezzane, Illasi and Tramigna in the east.

This landscape is far less uniform than the famous wine name might suggest. Limestone and dolomite formations alternate with basaltic subsoil as well as morainic and fluvial deposits. Altitude, slope and exposure also vary considerably. The vineyards are located predominantly on the hills between the Veronese plain and the foothills of the Lessini Mountains.

In the west, Lake Garda has a moderating climatic influence, while the Lessini Mountains form a natural boundary to the north. Between them, several valleys open southwards towards the plain of Verona. Peaty or excessively damp valley-floor soils are expressly excluded from Amarone production.

For Amarone, this diversity is particularly important. Appassimento can only further develop what the vineyard has already produced. Acidity, phenolic ripeness, berry size and aromatic potential are not created in the drying room. The regulations define this quality decision unusually precisely: The grapes must come from vineyards that have reached at least their fourth vegetative cycle, and no more than 65 percent of the permitted maximum yield per hectare may be selected for Amarone and subjected to Appassimento. The quality of an Amarone therefore begins long before the grapes are dried.

Classico and Valpantena

"Amarone della Valpolicella Classico" comes from the historic core zone in the west. It comprises the five municipalities of Negrar di Valpolicella, Marano, Fumane, Sant'Ambrogio di Valpolicella and San Pietro in Cariano. "Classico" denotes a geographical origin and does not automatically indicate a higher quality level.

"Valpantena" is likewise an officially protected geographical designation. It refers to a clearly delimited area within the valley of the same name north of Verona and includes parts of the municipalities of Grezzana and Verona. Cerro Veronese belongs to the larger DOCG production zone, but not to the defined Valpantena area.

Beyond these lies the extensive remainder of the DOCG production zone, which includes areas around Verona as well as the valleys of Mezzane, Illasi and Tramigna. There is no third collective designation on Amarone labels comparable to "Classico" or "Valpantena" for these areas.

This geographical differentiation in particular shows why Amarone should not be understood solely through its production method. A higher-altitude, well-ventilated vineyard creates different conditions from a warmer site at lower elevation. How clearly these differences emerge in the finished wine then depends on the individual producer.

Corvina, Corvinone and Rondinella

Amarone does not follow a rigid grape-variety formula. Current regulations stipulate that Corvina Veronese and/or Corvinone must together account for 45 to 95 percent of the blend. Rondinella is required at 5 to 30 percent. Other permitted red grape varieties may be added within precisely defined limits, up to a total of 25 percent.

Corvina is the central grape variety of the Valpolicella area. It often combines ripe cherry fruit with lively acidity and has characteristics that make it particularly well suited to Appassimento. Corvinone is a distinct grape variety in its own right and may account for a substantial share of the blend. Rondinella completes the traditional framework.

Individual producers may also use varieties such as Oseleta, Croatina or Molinara alongside other permitted grapes. This freedom within clearly defined limits is one reason why Amarone cannot be reduced to a single stylistic formula.

A wine with a very high proportion of Corvina may taste quite different from a blend in which Corvinone or smaller local varieties play a more prominent role. What ultimately matters, however, is their interaction with origin, vintage and vinification.

Appassimento

After harvest, the grapes destined for Amarone are carefully selected and stored so that air can circulate around them. Traditionally, they were laid out on racks; today, shallow crates are frequently used. The rooms used for drying are known as "fruttai".

The Consorzio cites around 100 to 120 days as a typical Appassimento period. The actual production regulations, however, do not prescribe a general minimum number of drying days. Instead, they define the conditions under which drying may take place and stipulate that the grapes may generally not be vinified before 1 December. Under exceptional climatic circumstances, the Veneto region may authorise an earlier start.

During Appassimento, the grapes lose water. Sugar, polyphenols and other components are thereby concentrated. At the same time, further complex changes take place within the berries. Appassimento is therefore far more than simply producing "semi-raisins".

A further provision of the Disciplinare shows just how much this process reduces the quantity: The maximum yield from grapes destined for Amarone to finished wine may not exceed 40 percent. Concentration is therefore not merely a sensory impression, but is already embedded in the production framework through a very limited wine yield.

Temperature, humidity and air circulation play an important role. The regulations allow technical control of environmental conditions, provided these remain in line with the temperatures of traditional drying. Dehydration using heat, however, is prohibited.

How long and under what conditions a producer dries the grapes is one of the most important stylistic decisions in Amarone production. Longer Appassimento is not automatically better. The decisive question is what balance of concentration, freshness and healthy fruit should be achieved.

Amarone and Recioto

Amarone and Recioto della Valpolicella are closely related. Both are made from dried grapes and are based on the traditional range of grape varieties grown in the Valpolicella area.

The decisive difference lies in fermentation. In sweet Recioto, a substantial proportion of the grapes' natural sugar remains in the wine. In Amarone, alcoholic fermentation proceeds much further, producing a dry red wine.

This also explains the name: "Amarone" refers to "amaro", meaning bitter or austere, and historically marks the contrast with sweet Recioto. Numerous stories surround the origin of the first Amarone, often involving a Recioto that accidentally fermented completely dry. Charming as this anecdote may be, it cannot serve as a definitive explanation for the entire wine style.

Despite its dry style, an Amarone can taste remarkably soft and ripe. High alcohol, concentrated fruit and extract can create an impression of sweetness without Amarone actually being a sweet wine. The regulations also set a clear limit here, though not a blanket 9 g/l for every wine: At 14 percent vol., a maximum of 9 g/l residual sugar is permitted; as the alcohol level rises, the permitted maximum increases slightly according to a defined scale.

Why one Amarone is not like another

Few Italian wine classics offer as many variables during their creation as Amarone.

It begins with origin. Altitude, exposure, soil and microclimate determine the grapes' starting conditions. The vintage influences ripeness, acidity and grape health. The grape blend alters structure and aromatic profile.

Then comes Appassimento. Grape selection, duration, airflow and the progress of drying all influence how strongly the berries change. During vinification, fermentation, extraction and maceration come into play, followed by maturation and ageing.

This is why two Amarone wines from the same DOCG can taste strikingly different. One may show dark fruit, great density and pronounced warmth, while another may be more red-fruited, taut and driven by acidity. Some Amarone wines are approachable early, while others develop their true complexity only after extended bottle ageing.

Even a high alcohol level does not automatically result in a heavy wine. What matters is the balance between alcohol, fruit, acidity, tannin and extract.

The once popular distinction between "traditionalists" and "modernists" is no longer sufficient to explain this diversity. Large casks, tonneaux and barriques are tools. Their use alone does not allow any reliable conclusion about style or quality.

Vineyards and vintages

Amarone has no comprehensive official cru system comparable, for example, to the MGA of Barolo. Individual vineyards may nevertheless be explicitly named on the label.

The Disciplinare permits the use of "Vigna" together with a registered toponym, provided the relevant requirements are met and grapes, Appassimento, vinification and ageing are documented separately.

A single vineyard is therefore not automatically a higher quality category. Some producers use an individual parcel to express a particular place with greater precision. Others deliberately combine grapes from several vineyards in order to bring different characteristics together.

The vintage is by no means incidental either. Stating the harvest year is mandatory for Amarone. This also makes sense from a technical perspective: Temperature, rainfall and harvest conditions not only influence grape ripeness, but also determine their suitability and starting point for the subsequent Appassimento process.

Amarone Riserva

Amarone della Valpolicella must age for at least two years, calculated from 1 January following the harvest year. Amarone Riserva requires at least four years, calculated from 1 November of the harvest year.

"Riserva" therefore primarily denotes a legally defined longer ageing period. The term does not automatically imply a single vineyard, particular grape varieties or a prescribed type of barrel.

Many producers, however, go far beyond the legal minimum with their Riserva wines and combine the category with stricter selection or particularly long ageing periods. These are producer decisions rather than part of the general DOCG definition.

High-quality Amarone has considerable ageing potential. With time, fresh and dried fruit notes can develop into spicy, balsamic, tobacco and earthy aromas. How long a wine will mature beneficially, however, depends on vintage, producer, style and storage conditions. There is no universally applicable number of years.

From the Appassimento tradition to Amarone

The history of Amarone does not begin with Amarone itself. Drying grapes has been part of the wine culture of the Valpolicella area for centuries. Historical sources refer to sweet wines made from dried grapes long before today's Amarone emerged.

The dry wine style developed much later. The official Disciplinare dates the first commercial bottle of Amarone della Valpolicella to 1953. Amarone was officially recognised within the denomination in 1968. In 2010, Amarone della Valpolicella was granted DOCG status.

Amarone is therefore both old and young: old in its Appassimento tradition, young as a clearly defined dry wine classic.

This development explains much of its present-day diversity. Within just a few decades, a traditional regional technique gave rise to one of Italy's best-known red wines internationally. With this success, vineyard practices, drying techniques and cellar work also evolved. Today, the stylistic spectrum extends far beyond the old image of Amarone as simply an extremely powerful and opulent wine.

Amarone producers at SUPERIORE.DE

The SUPERIORE.DE range offers an excellent way to explore the diversity of Amarone:

• Bertani has an exceptionally long vintage history with its Amarone Classico. Our own stocks reach back to the 1958 vintage, offering a direct illustration of the ageing potential of this style.
• Giuseppe Quintarelli is one of the defining names of Amarone. The estate in Negrar combines rigorous selection with exceptionally long maturation and produces Amarone only in suitably favourable vintages. In other years, "Rosso del Bepi" may be produced instead.
• Tedeschi has vinified Monte Olmi separately since 1964. The vineyard in Pedemonte is therefore one of the early examples of a consistently site-focused approach within the Valpolicella area.
• Brigaldara demonstrates differences in origin particularly clearly within a single estate. Alongside wines from Valpolicella Classico, Case Vecie comes from high-altitude vineyards near Grezzana at around 450 metres.
• Romano Dal Forno represents the eastern Valpolicella area. The estate is located in the Illasi Valley, and its first own Amarone harvest dates from 1983. Precise vineyard work and highly controlled cellar techniques shape the estate's distinctive style.
• Allegrini complements its Amarone Classico with Fieramonte, a separately interpreted vineyard in the historic Valpolicella Classico zone that is bottled as Amarone Classico Riserva.
• Guerrieri Rizzardi owns its Valpolicella vineyards in the Valpolicella Classico area around Negrar and demonstrates with Calcarole just how strongly an individual vineyard can define itself within an Amarone portfolio.
• Zýmè uses a broad spectrum of traditional grape varieties in its Amarone Classico and complements the regular bottling with La Mattonara, a Classico Riserva.

Zenato, Tenuta Sant'Antonio, Campagnola, Graziano Prà and Ca' dei Frati add further interpretations and origins to the SUPERIORE.DE range. This selection shows particularly clearly that while the shared DOCG provides the framework, it by no means creates a uniform Amarone style.

Buy Amarone online at SUPERIORE.DE

When choosing Amarone, it therefore makes little sense to focus solely on alcohol, price or perceived power. Origin and producer are at least equally important.

"Classico" and "Valpantena" provide geographical orientation. Single vineyards can represent a more precisely defined approach to origin. Riserva indicates a longer legally prescribed ageing period. Beyond this, the grape blend, Appassimento and maturation determine whether an Amarone leans more towards density and richness or towards tension, freshness and long-term development.

At SUPERIORE.DE, you will find Amarone from historic estates as well as younger, highly individual producers, from Valpolicella Classico, Valpantena and the eastern parts of the Valpolicella area.

Discover Amarone della Valpolicella and find the style that matches your idea of this exceptional Italian red wine.

Questions and answers about Amarone

What is Amarone?

Amarone della Valpolicella is a dry red wine made from dried grapes grown within a delimited area in the province of Verona. It has held DOCG status since 2010. The special production method is known as Appassimento.

Which grape varieties are used to make Amarone?

Corvina Veronese and/or Corvinone must together account for 45 to 95 percent, with Rondinella making up 5 to 30 percent. Other permitted red grape varieties may be included within defined limits. Amarone therefore does not have one identical grape blend everywhere.

Is Amarone dry or sweet?

Amarone is the dry counterpart to sweet Recioto della Valpolicella. Because it is made from dried, very ripe grapes and combines high alcohol with substantial extract, it can nevertheless taste soft and slightly sweet. The regulations limit residual sugar to a maximum of 9 g/l at 14 percent vol.; at higher alcohol levels, the permitted maximum rises slightly according to a defined scale.

What does Appassimento mean?

Appassimento refers to the drying of selected grapes after harvest. For Amarone, the grapes are kept in well-ventilated "fruttai" before vinification. During this period, they lose water while their composition continues to change. This increases concentration and shapes the structure and aroma profile of the finished wine.

How long are Amarone grapes dried?

The Consorzio cites around 100 to 120 days as a typical period. The production regulations, however, do not prescribe a general minimum number of drying days. As a rule, the grapes may not be vinified before 1 December unless an earlier start is authorised due to exceptional climatic conditions.

How much of the grape harvest may be used for Amarone?

No more than 65 percent of the maximum yield per hectare permitted under the regulations may be selected for Amarone and subjected to Appassimento. Amarone is therefore already the result of a clear decision on quantity and selection in the vineyard.

What does Amarone Classico mean?

"Classico" refers to the historic core of the Valpolicella area, comprising the municipalities of Negrar di Valpolicella, Marano, Fumane, Sant'Ambrogio di Valpolicella and San Pietro in Cariano. It is a geographical designation and does not automatically indicate a higher level of quality.

What is Amarone Valpantena?

Amarone della Valpolicella Valpantena comes from a clearly delimited part of the Valpantena valley north of Verona within the municipalities of Grezzana and Verona. Alongside "Classico", "Valpantena" is the second geographical designation officially permitted for Amarone.

What is the difference between Amarone and Valpolicella Ripasso?

Amarone is made directly from dried grapes. Valpolicella Ripasso, by contrast, is a separate DOC wine: A previously fermented Valpolicella undergoes a second fermentation on the remaining pomace from Amarone or Recioto. This typically gives Ripasso more alcohol, extract and structure without it being vinified from dried grapes in the same way as Amarone.

What does Riserva mean for Amarone?

Amarone Riserva must age for at least four years, calculated from 1 November of the harvest year. Regular Amarone requires at least two years from 1 January following the harvest year. Riserva therefore primarily indicates the prescribed ageing period and does not automatically refer to a vineyard, grape varieties or type of barrel.

Why does Amarone have such a high alcohol content?

During Appassimento, the grapes lose water while sugar and other components become concentrated. When most of this sugar is subsequently fermented, a correspondingly high alcohol level is produced. The prescribed minimum actual alcohol content of finished Amarone is 14 percent vol.

Can Amarone age well?

Yes. High-quality Amarone can develop over many years and, in suitable cases, for decades. Vintage, producer, balance, structure and storage conditions are decisive. With bottle ageing, more complex spicy, balsamic and tertiary aromas often become increasingly pronounced.

What food goes well with Amarone?

Amarone is particularly well suited to rich meat dishes, braised dishes, game and mature cheeses. The style of the individual wine is important, however: More structured, fresher Amarone wines can be remarkably versatile at the table, while highly concentrated and mature examples tend to call for equally intense dishes.

Can Amarone be ordered online?

Yes. At SUPERIORE.DE, you can order Amarone online directly from our climate-controlled warehouse. Within Germany, delivery is free of charge for orders worth 120 euros or more.

How is Amarone shipped?

Amarone is carefully packed in certified shipping cartons designed specifically for glass bottles. Within Germany, insured delivery is handled by DHL.

Amarone – a wine landscape, not a stylistic formula

Amarone is far more than a concentrated red wine made from dried grapes. Only the interplay of origin, grape varieties, Appassimento, vintage and producer decisions explains its true diversity.

The legal framework is unusually strict: Not every young vineyard may supply grapes, only a limited proportion of the maximum yield may undergo Appassimento, and the yield of finished wine is also clearly restricted. Yet the regulations do not prescribe a uniform taste. This is precisely where the producer's individual signature begins.

Anyone who understands these factors discovers behind one of Italy's most famous names not a single style, but an entire wine landscape. SUPERIORE.DE