Press Kit

An Intro to Amarone

Officially known as "Amarone della Valpolicella," this is one of Italy's most prestigious red wines. Translated to mean "the great bitter one," Amarone carries centuries of knowledge, a touch of myth, and an unmistakable sense of place. Produced exclusively in the Valpolicella region of Verona in the Veneto, Amarone is a dry, full-bodied, intensely flavored red made through a winemaking technique unlike almost any other in the world. Unlike its sweeter historical predecessor, Recioto della Valpolicella, Amarone's defining character is a powerful, complex dryness achieved through complete fermentation.

Origins & History

The roots of winemaking in Valpolicella reach back to antiquity. The technique of drying grapes to concentrate their sugars and flavors, known today as appassimento, was already practiced by the ancient Greeks.

According to tradition, in 1936 a cellar master at the Negrar Cooperative Winery, Adelino Lucchese, discovered a barrel of Recioto that had been left unattended far longer than intended. Rather than stopping at the point of sweetness as Recioto does, the wine had continued fermenting until all its sugars were consumed, leaving behind a wine that was dry, powerful, and unexpectedly magnificent. Lucchese reportedly declared it "Amarone," the great bitter one, distinguishing it from the sweet Recioto.

Though debate persists about the exact details of how Amarone was first deliberately produced, this legendary accident is widely credited as the birth of the modern style.

The Grapes

Amarone is produced exclusively from native Veronese black grape varieties, grown only within the defined production zone. The DOCG regulations specify the following blend:

• Corvina Veronese. The dominant variety, comprising 45 to 95% of the blend. Corvina provides Amarone's characteristic cherry fruit, firm acidity, and structural backbone. The related Corvinone may substitute for up to 50% of the Corvina component.
• Rondinella. Permitted at 5 to 30% of the blend. Contributes color, spice notes, and further aromatic complexity.
• Other non-aromatic native Veronese varieties. May be used in smaller supporting roles to add character and regional expression.

The Appassimento Process: What Makes Amarone Unique

The defining and most exceptional feature of Amarone is its production method, the appassimento. This ancient technique of drying harvested grapes before fermentation is the foundation of everything that makes Amarone unlike any other wine in the world.

Flavor Profile & Characteristics

The result of the appassimento process is a wine unlike anything produced by conventional winemaking. Amarone is typically characterized by:

• Appearance. Deep ruby to garnet in color, often with dark, almost opaque density.
• Aromas. Rich layers of dried cherry, dark plum, chocolate, tobacco, leather, dark spices (cinnamon, clove), fig, and a characteristic smokiness unique to the appassimento style.
• Palate. Full-bodied, velvety, and richly textured, with concentrated dried fruit flavors, firm but well-integrated tannins, and a notably long, warming finish.
• Alcohol. Typically 14 to 17% ABV, a natural consequence of the high sugar concentration achieved through drying.
• Aging Potential. Among the most age-worthy wines in the world. Top vintages can cellar for 20 to 40 years and beyond.

Production & Global Recognition

Amarone has grown steadily in international prestige since the mid-20th century. Total production reached 8.57 million bottles annually (including Recioto) in the years leading to its DOCG elevation, with demand continuing to grow worldwide. Today, Amarone stands as one of Italy's most exported premium wines, a source of regional pride for the Veneto and a benchmark of Italian winemaking excellence alongside Barolo and Brunello di Montalcino.

What Sets Amarone Apart

Amarone occupies a singular position in the world of wine for several reasons:

• The Appassimento Method. No other major Italian DOCG wine is made through the same systematic drying of grapes. Appassimento transforms the character of the fruit in ways that no harvest-time winemaking decision can replicate.
• Geographic Exclusivity. Amarone can only be produced in the legally defined Valpolicella zone in Verona. This strict territorial limitation is a guarantor of authenticity and quality.
• Native Varieties Only. The blend of Corvina, Corvinone, and Rondinella cannot be replicated anywhere else in the world. These grapes are native to this specific corner of the Veneto.
• Production Timeline. From harvest to release, an Amarone Riserva may take five to six years of careful work, making it one of the most labor-intensive wines produced in Italy.
• DOCG Protection. The DOCG guarantee, Italy's highest wine classification (controlled and guaranteed designation of origin), ensures every bottle wearing the Amarone label has passed rigorous chemical and sensory evaluation.