Amarone

From Ancient Roman winemaking to modern-day prestige, Amarone is a masterpiece of tradition, intensity, and innovation

Amarone della Valpolicella, often simply known as Amarone, is one of Italys most iconic red wines, originating from the Valpolicella region in the Veneto area of northern Italy. What makes Amarone exceptional is not only its bold and complex flavor, but also its unique origin storya tale that links Roman innovation with a serendipitous winemaking accident.

A Tradition Rooted in Ancient Rome

The technique behind Amarone dates back to Roman times, when the process known as Appassimento was first developed. This method involved drying harvested grapes for several months to concentrate their sugars and flavors before fermentation. Originally, this was a preservation technique used to produce sweet wines like "Reticum", which were distributed throughout the Roman Empire.

The Mistake That Created a Legend

Fast forward to the 20th century: Amarone was unintentionally born in 1936, when a winemaker allowed the fermentation of a Recioto wine to continue too long. Instead of stopping the process early to retain sweetness, the yeast consumed all the residual sugarresulting in a bold, dry wine with higher alcohol content and a robust profile. Rather than being discarded, this wine became Amarone. The name itself, derived from amaro (Italian for bitter), was meant to distinguish it from the sweet Recioto.

Meticulous Production with Local Grapes

Today, Amarone is made from a blend of native grape varieties, mainly Corvina, Corvinone, and Rondinella. These grapes are harvested and laid out to dry in special ventilated rooms for up to 120 days, during which they lose about 3040% of their water content. This process concentrates the sugars and flavors, resulting in a wine that is both powerful and elegant. After drying, the grapes are slowly fermented and aged in oak barrels for at least two yearssometimes much longerallowing Amarone to develop rich notes of dried fruits, dark chocolate, spice, and tobacco.

Gaining International Prestige

In 2010, Amarone della Valpolicella was awarded DOCG statusthe highest classification in Italy's wine system. This recognition solidified its standing among the worlds most respected wines and ensured strict quality controls for every bottle produced.

Food Pairing and Serving Tips

Amarone pairs beautifully with hearty dishes such as grilled steaks, game meat, truffle pasta, and aged cheeses like Parmigiano-Reggiano or Pecorino. Given its intensity, Amarone should be served at around 1820°C and allowed to breathe for at least an hour before drinking, so the flavors can fully open up.

A Wine That Stands the Test of Time

With alcohol content often exceeding 15%, Amarone is well-suited for long-term aging. Over time, its flavors evolve into deeper, more nuanced expressions, making it a favorite among collectors and wine connoisseurs. Whether you're discovering it for the first time or savoring a well-aged bottle, Amarone offers an unforgettable tasting experience rooted in centuries of tradition.