Amarone

The Appassimento method

After harvest, the grapes are left to dry for 2–4 months on drying racks (fruttai), where they lose up to 40% of their weight. This gives them high concentration and complexity. Fermentation is slow due to the sugar content, and aging typically takes place for 24–36 months in wooden barrels.

Grapes and style

• Corvina : The dominant grape – contributes cherry, structure and bitter almond.
• Rondinella : Provides color, fullness and fruitiness.
• Molinara : Previously widespread – adds acidity and freshness.
• Other permitted grapes : Oseleta, Croatina and Negrara are used in smaller quantities.

Amarone is typically dry, but with high alcohol (14.5–17%) and high viscosity. The style varies from modern fruit and barrel-influenced versions to classic, more bitter and oxidative varieties. Some producers use French oak, others Slavonian oak or large botti.

Areas and classification

Amarone is produced in the Valpolicella DOCG area of ​​the Veneto region. The most prestigious wines come from Valpolicella Classico – especially around Negrar, Fumane and Marano. Amarone requires a minimum of 2 years of barrel aging (4 years for riserva). The best wines can develop in the bottle for 15–25 years.

Frequently asked questions about Amarone