AMARONE
Rich Red Power With Dried-Fruit Elegance
Amarone della Valpolicella is a bold, opulent red wine from Italy’s Veneto region, made using partially dried grapes. This ancient winemaking method, called appassimento, concentrates sugars and flavors, resulting in a wine of exceptional richness, depth, and complexity. Amarone balances power with grace—combining dark fruit, spice, and a signature note of dried fig or raisin that sets it apart from other reds.
Key Characteristics
Amarone is full-bodied and high in alcohol, with a velvety texture and flavors that range from ripe black cherry and plum to chocolate, tobacco, and spice. The dried grape technique creates both intensity and softness, while long aging rounds out the tannins.
Style
Still, red
Body
Full
Acidity
Medium to high
Primary Grapes
Corvina, Corvinone, Rondinella
(with possible additions of Molinara, Oseleta, others)
Typical Flavors
Dried cherry, fig, plum, dark chocolate, coffee, cinnamon, leather, sweet tobacco
Origin & History
Amarone originated in Valpolicella, in northeastern Italy, as an evolution of the sweet Recioto wine. Legend says Amarone was a “happy accident”—a forgotten Recioto fermentation that went dry instead of sweet. By the mid-20th century, winemakers began intentionally producing Amarone as a dry, age-worthy red. The unique appassimento method—drying grapes for several months before fermentation—has ancient Roman roots, and remains at the heart of Amarone’s distinct style.
How It’s Made
Grapes are harvested and then dried in ventilated rooms for 2–4 months to lose water and concentrate flavors. After drying, the grapes are slowly fermented into a dry wine with high alcohol and bold character. Amarone is typically aged in oak barrels for two to four years before release. The process is labor-intensive and yields less juice, contributing to Amarone’s premium price and luxurious profile.
Notable Regions
Amarone is legally restricted to the Valpolicella zone within the Veneto region of Italy. Key subzones include:
Valpolicella Classico
Historic heartland; known for complexity and balance
Valpantena
Rising area offering expressive, fruit-forward styles
Valpolicella DOCG
Wider appellation that includes both Classico and extended areas
Food Pairings
Amarone’s richness and structure make it ideal with hearty, flavorful dishes—especially those with slow-cooked or roasted elements.
Red Meat
Braised short ribs, osso buco, venison stew
Cheeses
Aged Parmigiano-Reggiano, Gorgonzola, Pecorino
Pasta
Pappardelle with wild boar ragu, baked lasagna
Other
Dark chocolate desserts, grilled portobello mushrooms
How to Serve It
Glassware
Large red wine glass to allow full aromatic expression
Temperature
60–65°F (16–18°C)
Storage
Lay bottles on their side in a cool, dark place; can age 10–20 years or more
Fun Fact
Amarone can only be labeled as such if it meets strict DOCG rules, including a minimum of two years of aging and specific drying techniques for the grapes.
Recommended Producers
These houses exemplify the diversity and craftsmanship of Amarone, blending tradition, richness, and regional character from Valpolicella.
Bertani
A historic name in Valpolicella known for elegant, age-worthy Amarone that balances power with finesse.
Masi
A benchmark producer of Amarone Classico, crafting bold, complex wines with deep roots in appassimento tradition.
Recommended Pours
Bertani - Amarone della Valpolicella Veneto Valpantena Villa Arvedi 2020 — rich and velvety Amarone with dried cherry, spice, and a touch of chocolate from the Valpantena valley.
Masi - Costasera Amarone della Valpolicella Classico 2018 — A classic Amarone offering power and elegance, with ripe dark fruit, baking spices, and a long, warming finish.