Amarone della Valpolicella

Amarone wine originates from the Valpolicella region in northeastern Italy, near Verona. It is known for its full-bodied and robust character, resulting from the appassimento process. This method involves desiccating grapes post-harvest, traditionally on bamboo racks in well-ventilated areas, known as gratticiaia, for approximately three to four months. The dehydration process reduces water content, concentrating the sugars, phenolic compounds, and flavours within the grapes. Typically, the grapes lose 40 - 45% of their weight.

The primary grape varieties used in Amarone production are Corvina, Rondinella, and Molinara. Corvina, often constituting most of the blend, provides structure and acidity, while Rondinella and Molinara contribute to the complexity of colour and aroma. Minor percentages of other local varieties like Corvinone and Oseleta are sometimes included.

Fermentation of the dried grapes occurs slowly at controlled low temperatures to preserve the aromatic integrity and phenolic complexity. The high initial sugar content results in wines with elevated alcohol levels, typically around 15-16% ABV. Amarone exhibits a complex profile with pronounced notes of dried fruits, chocolate, and spices and possesses significant ageing potential, allowing for further development of tertiary flavours and aromas over time.