Amarone is a rich red made from dried grapes in the hills near Verona. This guide covers how it is made, its grapes, zon
Amarone is a rich red made from dried grapes in the hills near Verona. This guide covers how it is made, its grapes, zones, aging, food and prices.
Amarone della Valpolicella is unlike almost any other red wine. Few wines can match its concentration, power and complexity. If you want to know Italian wine, you need to know Amarone.
Amarone della Valpolicella DOCG is a dry red wine from the Valpolicella area of the Veneto region, in northeast Italy. It became a DOCG, Italy's highest official quality level, in 2010.
What sets Amarone apart is appassimento. This old method dries the grapes after harvest and before fermentation. Drying concentrates the sugar, flavor and structure.
The name tells part of the story. "Amarone" comes from amaro, meaning bitter. It separates the wine from sweet Recioto della Valpolicella, which Amarone grew out of by accident. Local legend says a barrel of Recioto was forgotten and fermented until dry. It was not a failure but a discovery: a wine of great richness and power, without Recioto's sweetness.
Harvest in Valpolicella usually comes in late September or early October. Winemakers pick the best bunches by hand, mostly Corvina Veronese. They lay them on bamboo racks called arele in airy lofts called fruttai. The grapes rest there for about 90 to 120 days and lose 30 to 40 percent of their weight as water evaporates.
Growers watch the humidity closely to avoid harmful mold. A small amount of one helpful mold, Botrytis cinerea, can add complexity.
By January, the shriveled, very sweet grapes are pressed. Fermentation is slow and hard, and can last weeks, because the yeast struggles with so much sugar. The wine reaches 15 to 17 percent alcohol and ends up dry. It has huge body and a density of flavor unlike anything else.
Corvina Veronese must make up 45 to 95 percent of any Amarone. It gives the wine its structure and aroma: dark cherry, dried plum, bitter almond and light spice. Corvina has thick skins that resist mold while drying. It also keeps fresh acidity after drying, which stops Amarone from tasting heavy and flat.
Corvinone, a close relative of Corvina, can replace up to 50 percent of the Corvina share and has similar aromas. Rondinella adds color, body and herbal notes. Molinara used to add a touch of lightness and acidity. Its use has dropped a lot as producers look for deeper color and weight. The rules also allow small amounts of other local grapes.
The Classico zone is the original, historic heart of Valpolicella: the valleys of Negrar, Marano, Fumane and Sant'Ambrogio. The soils are mostly limestone and clay over a dense subsoil. They give wines with elegance as well as power. Bertani, Allegrini, Dal Forno Romano and Quintarelli built Amarone's global fame here.
The Valpantena zone runs north from Verona along one long valley. Wines labeled "Valpantena" are a little softer, with slightly less tannin than Classico wines. The drying process is the same.
The eastern valleys, outside the Classico and Valpantena areas, cover the rest of the approved zone. It is the largest area, with the most varied soils. Both basic and high-quality Amarone come from here.
To understand Amarone, it helps to know its family.
Valpolicella DOC is the lightest. It is a fresh, medium-bodied red made from the same grapes, but without drying. It is easy to drink, good with food and usually cheap.
Valpolicella Ripasso DOC sits in the middle. Regular Valpolicella is fermented again on the grape skins left over from making Amarone (the vinacce). This adds color, tannin, body and dried-fruit flavor. Ripasso is sometimes called "baby Amarone". That is too simple, but it is a useful start for new drinkers.
Amarone is the top: months of drying, weeks of fermentation and years of required aging. It is not an everyday wine. It is for special occasions, and its cost reflects how it is made.
Amarone della Valpolicella DOCG must age at least two years from January 1 after the harvest. Amarone Riserva must age four years.
In practice, most serious producers age Amarone for three to six years or more before release. They use large Slavonian oak casks (botti grandi), French barriques, or both.
Top wines from great vintages (2015, 2012, 2006, 2001, 1997) reward cellaring for 20 to 30 years. Dal Forno Romano's Amarone from the late 1990s is still young and improving. If you are building a serious cellar, include an Amarone Riserva from a great producer and a top vintage.
Great Amarone is easy to recognize. The nose is full of dried fruit: dried cherry, fig, prune and raisin. Under that are dark chocolate, tobacco, tar, leather and dried herbs. With age, roasted coffee and balsamic notes often appear.
In the mouth it is full-bodied with chewy tannins and clear but balanced acidity. The finish is long and warming, and in the best wines it lasts several minutes.
Amarone is not like Barolo, Brunello or Bordeaux in structure or aroma. Our Barolo vs. Bordeaux guide shows how far Italian winemaking can stray from the French model. Amarone goes even further.
Amarone is dense and tannic, so it needs hearty food. Classic pairings:
Avoid delicate fish, light pasta and anything acidic. They make even a fine Amarone taste harsh.
Serve Amarone at 18–20°C (64–68°F). If you store bottles at 14°C, take them out of the cellar 30 minutes early to warm up a little.
Decanting is strongly recommended. Give young wines (under ten years) at least an hour. Older vintages often open up a lot after an hour in a wide decanter too.
More guides to go deeper:
Production rules and official information from the consortia of the wines in this guide: