What is Amarone?

Amarone is one of Italy's most unique and powerful wines — and understanding how it's made is the key to appreciating it. The appassimento process (drying grapes after harvest) is an ancient technique that transforms ordinary Valpolicella grapes into something extraordinary.

After harvest in late September, the best bunches are laid on bamboo or plastic racks in well-ventilated drying rooms called fruttai. Over 3-4 months, they lose 30-40% of their weight as water evaporates, concentrating sugars, acids, and flavour compounds. By January or February, these raisin-like grapes are finally pressed and begin a slow, challenging fermentation.

The result is a wine of remarkable intensity: 14-17% alcohol, with flavours of dried cherry, dark chocolate, baking spice, tobacco, and a hint of raisiny sweetness (though Amarone is technically a dry wine). The best examples balance this power with enough acidity to feel structured rather than heavy.

Not all Amarone is created equal. Look for wines from the Classica zone — the historic hillside area between Sant'Ambrogio and Negrar — where grapes benefit from better air circulation (crucial during drying) and more complex soils. Producers like Bertani, Giuseppe Quintarelli, and Dal Forno Romano represent the pinnacle.

For a taste of the Amarone style without the price, try Ripasso della Valpolicella. This clever technique involves re-fermenting standard Valpolicella on the leftover grape skins from Amarone production, adding body, richness, and complexity. At 12-25 euros, it's an outstanding introduction.

Amarone pairs brilliantly with rich, savoury foods: braised meats, aged hard cheeses (especially Parmigiano Reggiano), game, and even dark chocolate desserts.