Amarone: the powerful Italian red wine made with dried grapes

In a nutshell: Amarone della Valpolicella is made using appassimento, with grapes losing 30–45% of their weight on drying racks over 120 days. This method concentrates intense aromas and sugars, creating a powerful wine (at least 15% alcohol), complex. Its price reflects demanding craftsmanship. Discover the Zeni Amarone della Valpolicella Classico or the iconic Bertani Amarone Classico.

Intrigued by Amarone but not quite sure what makes it special? This Italian red wine, produced in the hills of Valpolicella in the Veneto, owes its richness to appassimento, an age-old method of drying the grapes (Corvina, Rondinella) for 120 days. The process concentrates sugars and aromas while reducing the weight of the berries by 30 to 45%. Born of an accidental, overly long fermentation of a sweet wine, Recioto, it became dry and powerful. With an alcohol content often above 15%, notes of candied fruit and DOCG status, it embodies the balance between intensity and elegance, earning its place among the great Italian wines.

What is Amarone della Valpolicella?

Amarone della Valpolicella is one of Italy's most prestigious red wines. This iconic cru comes from the Veneto, more precisely from the Valpolicella area near Verona. Classified DOCG since 2009, it represents the pinnacle of Italian winemaking. What sets it apart is its unique production method: the grapes are dried for several months after the harvest, a practice that concentrates the flavours and naturally raises the alcohol content, often above 15%. This age-old process, known as appassimento, transforms local grape varieties such as Corvina, Molinara and Rondinella into a rich, powerful wine of exceptional complexity. Discover other great Italian wines that are the pride of their terroir.

The origins of Amarone: an exceptional terroir in the Veneto

Amarone is produced in the Valpolicella area, west of Verona in the Veneto. Its terroir combines a continental climate tempered by Lake Garda with varied soils (clay, limestone, basalt), ideal for concentrating the flavours of the local grape varieties.

The cradle of Valpolicella

The Classico zone, the historic heart of the appellation, covers five iconic villages. Its vineyards, lying between 150 and 500 metres above sea level, enjoy a south-facing aspect and a sub-Mediterranean microclimate, ensuring perfect sunshine for concentrated grapes.

The meaning of the name "Amarone"

"Amarone" means "the great bitter one", in contrast to the local sweet wine, Recioto. Legend has it that it was created in the 1930s, after an accidental fermentation turned all the sugar into alcohol, giving birth to a dry, complex wine.

The "appassimento" process lasts at least 120 days. The grapes (Corvina, Rondinella) lose 30 to 45% of their weight, concentrating sugars and aromas. This raises their alcohol content (often 15% or more) and creates a rich, powerful wine with intense flavours. This traditional method remains Amarone's signature, bringing together terroir and unique know-how.

Appassimento: the unique secret behind Amarone

Harvesting and drying the grapes

The process begins with a rigorous selection of the grapes. Only the ripest, healthiest bunches are picked by hand in October. They are then laid out on traditional bamboo racks, called "arele", or in modern plastic crates, in rooms specially designed for drying, known as "fruttai". These spaces, fitted with controlled ventilation systems, make it possible to regulate temperature and humidity. Drying generally lasts 120 days, from the harvest at the end of October until late January or early February.

The effects of drying

Drying the grapes leads to significant water loss, between 30 and 45% depending on the grape variety. This concentration of the grape's natural components has a threefold impact on the future wine:

• A higher concentration of sugars, essential for reaching a high alcohol content (often above 15%)
• The development of complex aromas of dried fruit, jam and spices thanks to chemical transformations
• An increase in glycerol, responsible for the characteristic richness and velvety texture

This phenomenon turns primary flavours into rich, deep aromatic bouquets, while retaining a subtle balance of acidity.

Winemaking and ageing

After drying, the grapes are pressed to obtain a sugar-rich must. Fermentation follows over a period of 30 to 50 days, slowed down by the low water content. The process requires close monitoring to avoid a premature stop, which would produce a sweeter wine (Recioto). A minimum of two years' ageing in oak barrels completes the transformation, allowing the tannins to soften and the tertiary aromas (cocoa, leather) to come through fully. Some producers extend this ageing to 4 years for exceptional cuvées.

The grape varieties: the typical Valpolicella blend

Amarone della Valpolicella is an Italian red wine made from a blend of grape varieties. This approach balances the characteristics of each variety to create a powerful, aromatic wine.

• Corvina (45–95%): The main grape variety, it brings structure, acidity and cherry aromas. Its thick skin withstands drying, which is key to concentrating the sugars and reaching a high alcohol content. Discover the characteristics of Corvina.
• Rondinella (5–30%): It reinforces the colour and body of the wine, with floral notes. Its resistance to disease and to drying makes it a valuable ally.
• Molinara and other grape varieties (up to 25%): Once essential, Molinara brings freshness and acidity, but its use is declining in favour of fuller-bodied varieties.

Drying the grapes (appassimento) takes around 120 days. The process concentrates sugars and aromas, influencing the final alcohol level (often >15%). The berries turn into concentrates of flavour, defining the DNA of Amarone.

You will find it in a good share of our full-bodied reds.

The taste profile of Amarone: a rich, complex wine

Colour and nose

Amarone stands out for its deep ruby-red colour, which develops garnet hues over time. Its nose is a concentrate of intense aromas: ripe black fruit such as plum, brandied cherry and dried fig, enhanced by notes of chocolate, blond tobacco, liquorice and sweet spices. This aromatic complexity comes from drying the grapes, which concentrates their flavours.

On the palate: power and richness

On the palate, Amarone makes its presence felt: it is full-bodied, broad and velvety, with an alcohol content often above 15%. This high level results from the "appassimento" process, in which the grapes lose 30 to 40% of their weight during 120 days of drying, concentrating sugars and aromas. Its low acidity reinforces its round texture.

Amarone is a wine that envelops the palate with its richness and complexity, offering a memorable tasting experience that is both powerful and remarkably refined.

Notes of cooked fruit, coffee and molasses intertwine with balsamic touches, creating a balance between alcoholic strength and roundness. Produced in the Veneto, this wine embodies a subtle balance between tradition and intensity.

Why is Amarone an expensive wine?

Amarone della Valpolicella stands out for its demanding process and strict standards, which justify its high price. Several factors explain its cost.

• The appassimento method: Drying the grapes for 3 to 4 months concentrates aromas and sugars. Carried out on racks or in crates, this process requires ventilated rooms and constant monitoring to prevent rot, calling on a skilled workforce.
• Loss of volume: The grapes lose 30 to 45% of their weight during drying. Around 3 kg of fresh grapes are needed for a 750 ml bottle, compared with 1.2 kg for a standard wine, multiplying the cost of raw materials.
• Low yields: Vineyards limit production to 40% of the grapes per vine to guarantee quality. In 2019, the grapes fetched €162 per 100 kg compared with €90.70 for other wines, highlighting their high value.
• Long ageing: Ageing in oak barrels lasts at least 24 months, sometimes longer for prestige cuvées. This stage ties up capital and requires costly stocks of barrels.
• The prestige of the appellation: DOCG status (since 2009) and its worldwide reputation add to its value. Cuvées from the "Classico" zone or from exceptional vintages (such as 2015) reach record prices, illustrating its prestige.

How to enjoy Amarone: food pairings and serving

The best food pairings

Amarone pairs perfectly with intense dishes. Braised red meats, such as beef bourguignon or wild boar stew, go beautifully with its notes of dried fruit and spice. Perfect with a rib of beef, it balances the fat and flavour of the meat.

Mature cheeses (Parmigiano Reggiano, mature cheddar) or a mushroom and truffle risotto bring out its complexity. This wine can also be enjoyed on its own as a "meditation wine" to appreciate its aromatic richness.

Serving tips

Serve Amarone at 18–20 °C. Aerate it 1 to 2 hours before serving to release its aromas, especially for young vintages. A large, wide glass is recommended to open up its bouquet.

Made from dried grapes (appassimento), its sugar concentration gives it an alcohol content often above 15% and a powerful structure, calling for thoughtful serving to reveal all its subtlety.

Ageing potential and the other wines of Valpolicella

A wine for long ageing

Amarone is a wine for laying down par excellence, thanks to its concentration of alcohol, aromas and tannins. Some great vintages can keep for 20 years or more, developing complex flavours.

Over time, its tannins soften. The ripe fruit aromas give way to notes of leather, tobacco and forest floor. Good ageing reveals flavours of stewed fruit, dried herbs and cedar.

Born of a "forgotten" Recioto, Amarone is the dry, powerful version of an age-old craft, in which the sugar has been entirely converted into alcohol to give birth to a giant.

Amarone, Recioto and Ripasso: what are the differences?

The wines of Valpolicella share common grape varieties, but differ in their production method and profile. Here is a clear comparison:

Amarone stands out for its power and long ageing potential, while Recioto embodies the sweet tradition. Ripasso, for its part, offers an affordable middle ground between Valpolicella and Amarone, thanks to its enrichment process.

Amarone in brief: the key takeaways

Amarone della Valpolicella is a great Italian red wine produced in the Veneto, in the Verona area. Its unique process, called appassimento, involves drying the grapes (Corvina, Rondinella) for 3 to 4 months on racks. This drying concentrates sugars and aromas, producing a powerful, complex wine, with an alcohol content often above 15%. Notes of dried fruit, chocolate and spice come through in a deep colour and a generous body. Its rarity (3 kg of grapes per bottle) and its ageing potential explain its high price, often over €40. To discover the complexity of this wine, iconic bottles such as Zeni Amarone della Valpolicella Classico or the prestigious Bertani Amarone Classico are perfect examples.

Amarone della Valpolicella embodies the great Italian red wines. Through appassimento in the Veneto, this powerful, complex wine (DOCG) reveals aromas of dried fruit and a high alcohol content. Its demanding production and high price are explained by its long ageing. To enjoy it, choose Zeni Amarone Classico or Bertani Amarone Classico.