Amarone: the powerful Italian red wine made with dried grapes

To get to the heart of the matter: Amarone della Valpolicella is produced using the appassimento method, losing 30-45% of its weight on racks over 120 days. This method concentrates intense aromas and sugars, creating a powerful (minimum 15% alcohol), complex wine . Its price reflects demanding expertise . Discover the Zeni Amarone della Valpolicella Classico or the iconicBertani Amarone Classico .

Intrigued by Amarone but unsure of its secrets? This Italian red wine, produced in the Valpolicella hills of Veneto, reveals its richness through appassimento, an ancient method of drying grapes (Corvina, Rondinella) for 120 days. This process concentrates the sugars and aromas by reducing the weight of the berries by 30 to 45%. Born from the accidental and prolonged fermentation of a sweet wine, Recioto, it becomes dry and powerful. With an alcohol content often exceeding 15%, notes of candied fruit, and DOCG status, it embodies the balance between intensity and elegance , deserving its place among the great Italian wines.

1. What is Amarone della Valpolicella?
2. The origin of Amarone: an exceptional terroir in Veneto
3. Appassimento: the unique manufacturing secret of Amarone
4. The grape varieties: the typical Valpolicella blend
5. The taste profile of Amarone: a rich and complex wine
6. Why is Amarone an expensive wine?
7. How to enjoy Amarone: food and wine pairings and serving
8. Aging potential and other Valpolicella wines
9. Amarone in brief: what you need to know

What is Amarone della Valpolicella?

Amarone della Valpolicella embodies one of Italy's most prestigious red wines. This iconic wine comes from the Veneto region, specifically the Valpolicella area near Verona. Classified as a DOCG since 2009, it represents the pinnacle of Italian winemaking. Its distinctive feature lies in its unique production method: the grapes are dried for several months after harvesting, a practice that concentrates the flavors and naturally raises its alcohol content, often exceeding 15%. This age-old process, called 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 origin of Amarone: an exceptional terroir in Veneto

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

The birthplace of Valpolicella

The Classico zone, the historical heart of the appellation, comprises five emblematic villages. Its vineyards, located between 150 and 500 meters above sea level, benefit from a southern exposure and a sub-Mediterranean microclimate, guaranteeing perfect sunshine for concentrated grapes .

The meaning of the name "Amarone"

"Amarone" means "Great Bitter", in contrast to the local sweet wine, Recioto. According to legend, its creation dates back to the 1930s, following an accidental fermentation that completely transformed the sugar into alcohol, giving birth to a dry and complex wine .

The "appassimento" process lasts a minimum of 120 days. The grapes (Corvina, Rondinella) lose 30 to 45% of their weight, concentrating sugars and aromas. This increases their alcohol content (often by 15%) and creates a rich, powerful wine with intense flavors . This traditional method remains the hallmark of Amarone, linking terroir and unique winemaking expertise.

Appassimento: the unique manufacturing secret of Amarone

Harvesting and drying the grapes

The process begins with a rigorous selection of the grapes. Only the ripest and most undamaged grapes are hand-picked in October. These bunches are then placed on traditional bamboo racks, called "arele," or in modern plastic crates, in specially designed drying rooms called "fruttai." These spaces, equipped with controlled ventilation systems, regulate temperature and humidity. The drying process typically lasts 120 days, from the harvest at the end of October until the end of January or the beginning of February.

The consequences of the crossing

The drying of grapes results in a significant loss of water, varying between 30 and 45% depending on the grape variety. This concentration of the grape's natural elements has a threefold impact on the future wine :

• An increased concentration of sugars , essential to achieving a high alcohol content (often above 15%)
• The appearance of complex aromas of dried fruits, jams and spices thanks to chemical transformations
• An increase in glycerin, responsible for the characteristic smoothness and velvety texture

This phenomenon transforms primary flavors into rich and deep aromatic bouquets , while maintaining a subtle acid balance.

Winemaking and aging

After drying, the grapes are pressed to obtain a sugar-rich must. Fermentation then takes place over a period of 30 to 50 days, slowed by the low water content. This process requires rigorous monitoring to avoid a premature halt that would produce a sweeter wine (Recioto). A minimum of two years of aging in oak barrels completes the transformation , allowing the tannins to soften and the tertiary aromas (cocoa, leather) to fully develop. Some producers extend this aging to up to four years for exceptional vintages.

The grape varieties: the typical Valpolicella blend

Amarone della Valpolicella is an Italian red wine obtained by blending grape varieties. This method balances the characteristics of each variety to create a powerful and aromatic wine .

• Corvina (45-95%) : The main grape variety, it contributes structure, acidity, and cherry aromas. Its thick skin resists drying, which is key to concentrating sugars and achieving a high alcohol content. Discover the specific characteristics of Corvina .
• Rondinella (5-30%) : It enhances the color and body of the wine, with floral notes. Its resistance to disease and 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 decreasing in favor of more full-bodied grape varieties.

The drying of the grapes ( appassimento ) lasts approximately 120 days. This process concentrates the sugars and aromas, influencing the final alcohol content (often >15%). The berries are transformed into flavor concentrates, defining the DNA of Amarone .

The taste profile of Amarone: a rich and complex wine

The dress and the nose

Amarone is distinguished by its deep ruby-red color, which evolves towards garnet highlights over time. Its nose is a concentrated burst of intense aromas: ripe black fruits such as plum, cherry in brandy, and dried fig are present, complemented by notes of chocolate, blond tobacco, licorice, and sweet spices. This aromatic complexity comes from the drying of the grapes, which concentrates their flavors .

On the palate: power and creaminess

On the palate, Amarone makes its presence felt: it is full-bodied, ample, and velvety, with an alcohol content often exceeding 15% . This high level results from the "appassimento" process, where the grapes lose 30 to 40% of their weight during 120 days of drying, concentrating the sugars and aromas. The low acidity enhances its rounded 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. This wine, produced in Veneto, embodies a subtle equilibrium between tradition and intensity .

Why is Amarone an expensive wine?

Amarone della Valpolicella is distinguished by a demanding process and strict standards, justifying its high price. Several factors explain its cost .

• The appassimento method : Drying the grapes for 3 to 4 months concentrates their aromas and sugars. Carried out on racks or in crates, this process requires ventilated premises and constant monitoring to prevent rot, thus mobilizing a skilled workforce.
• Volume loss : Grapes lose 30 to 45% of their weight during drying. Approximately 3 kg of fresh grapes are needed for a 750 ml bottle, compared to 1.2 kg for a standard wine, thus increasing the cost of raw materials.
• Low yields : The vineyards limit production to 40% of the grapes per vine to guarantee quality. In 2019, the grapes reached €162/100 kg compared to €90.70 for other wines, highlighting their high value.
• Long aging : Aging in oak barrels lasts a minimum of 24 months, sometimes longer for prestige cuvées. This step ties up capital and requires stocks of expensive barrels.
• The prestige of the appellation : Its DOCG status (since 2009) and its global reputation enhance its value. Wines from the "Classico" zone or from exceptional vintages (such as 2015) reach record prices, illustrating its prestige.

How to enjoy Amarone: food and wine pairings and serving

The best food and wine pairings

Amarone pairs perfectly with rich, flavorful dishes . Braised red meats, such as beef bourguignon or wild boar stew, harmonize beautifully with its notes of dried fruit and spices. It's also perfect with a ribeye steak , balancing the richness and flavor of the meat.

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

Service tips

Serve Amarone between 18 and 20°C. Decant it 1 to 2 hours before serving to release its aromas, especially for younger vintages. A wide, flared glass is recommended to enhance its bouquet.

Derived from the drying of grapes (appassimento), its sugar concentration gives it an alcohol content often exceeding 15% and a powerful structure, requiring thoughtful serving to reveal all its subtlety.

Aging potential and other Valpolicella wines

A wine for long aging

Amarone is an excellent wine for aging, thanks to its concentration of alcohol, aromas, and tannins. Some great vintages can be kept for 20 years or more , developing complex flavors.

With time, its tannins soften. The aromas of ripe fruit give way to notes of leather, tobacco, and undergrowth. Proper aging reveals flavors of stewed fruit, dried herbs, and cedar.

Born from a "forgotten" Recioto, Amarone is the dry and powerful version of an ancestral know-how, where sugar has been entirely transformed into alcohol to give birth to a giant.

Amarone, Recioto and Ripasso: what are the differences?

Valpolicella wines share common grape varieties but differ in their production methods and profiles . Here's a clear comparison:

Amarone is distinguished by its power and long aging potential, while Recioto embodies the sweet tradition. Ripasso, meanwhile, offers an affordable middle ground between Valpolicella and Amarone , thanks to its enrichment process.

Amarone in brief: what you need to know

Amarone della Valpolicella is a great Italian red wine produced in Veneto, in the Verona region. Its unique process, called appassimento, involves drying the grapes (Corvina, Rondinella) for 3 to 4 months on racks. This drying process concentrates the sugars and aromas, resulting in a powerful and complex wine, often with an alcohol content exceeding 15%. Notes of dried fruit, chocolate, and spices are expressed in a dense color and generous body. Its rarity (3 kg of grapes per bottle) and aging potential explain its high price, often exceeding €40. To discover the complexity of this wine, iconic bottles like Zeni Amarone della Valpolicella Classico or the prestigiousBertani Amarone Classico are perfect examples.

Amarone della Valpolicella embodies the great Italian red wines . Grown using the appassimento method in Veneto, this powerful and complex wine ( DOCG ) reveals aromas of dried fruit and a high alcohol content . Its demanding production and high price are due to its long aging process . To fully appreciate it, choose the [Zeni Amarone Classico](https://www.lebaroudeurduvin.com/products/zeni-amarone-della-valpolicella-classico-vigne-alte-italie) or the [Bertani Amarone Classico](https://www.lebaroudeurduvin.com/products/bertani-amarone-classico-italie).