Amarone della Valpolicella

The noble Amarone della Valpolicella at Ritschard Weine: a wine for gourmets

Origin and history

Amarone della Valpolicella comes from the Venetian Valpolicella region in the Veneto region. If you travel north-west from Verona in northern Italy towards Lake Garda, you will reach the vineyards of the Valpolicella region after about half an hour. These vineyards were already established by the ancient Romans. The favourable climate of the Veneto region primarily produces three typical grape varieties, from which Amarone is largely made. The cultivation of the grapes is limited to 19 named municipalities in the region. Amarone has had the status of a controlled designation of origin since 1968 and has the highest Italian quality level DOCG (Italian for denominazione di origine controllata). The current name is derived from the predecessor wine. The sweet wine Recioto, which was known and loved before Amarone, was once forgotten during fermentation, resulting in a dry wine from the sweet wine. In the local dialect, dry was translated as amaro, which is how the wine name Amarone came about.

Grape varieties and production of Valpolicella wines

The production process of this wine is unique and the resulting wine styles inspire wine lovers and critics around the world. DOC/DOCG wines from the Valpolicella region must be made from grapes grown in the local vineyards and have a specific composition. The proportion of Corvina Veronese and Corvina must be between 45% and a maximum of 95%, with the majority of the blend being Corvina. In addition, the native Rondinella grape variety is added at 5% to a maximum of 30%. If the Amarone bears the addition ‘Classico’, only grapes from the five municipalities of Sant'Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar may be used.

The production process begins with the so-called Appassimento process, also known as the Recioto process: the grapes are stored in well-ventilated rooms, the so-called Fruttaio. There they are dried on wooden racks with bamboo mats (Arele), in wooden crates or, more often today, in plastic crates for two to three, sometimes even up to seven months (in German, the grapes are also said to be ‘rosinising’ because they take on the shape of raisins). During this drying process, in which the grapes lose up to 30 to 40% of their own weight, we speak of ‘appassimento’.

The weight loss occurs because the water contained in the grapes evaporates, while everything else, such as the extract substances and the fructose, remains. This results in highly concentrated wines with a unique aroma. The longer and more carefully the process is carried out, the more intensely the wine's aroma develops, resulting in an even more complex and pronounced flavour.

Characteristics and character of the red wine

Amarone is a powerful, long-lasting wine with a comparatively high alcohol content and a fine bitter note. With its deep red colour and velvety, full and warm texture, it is impressive on the palate. Its distinctive flavour profile combines aromas of plums, tobacco, cloves, dried fruits, Christmas spices and dark chocolate.

Together with Barolo, Brunello di Montalcino, Taurasi and the wines from Bolgheri, Amarone is one of Italy's great red wines. Its distinctive flavour is retained in the bottle for 10 to 15 years, and in some cases even up to 30 years after the harvest.

Amarone is particularly popular during the cold season thanks to its full-bodied, extract-rich density and subtle sweetness. It has an alcohol content of at least 14 percent by volume, often more. The acidity must reach at least 5.0 grams per litre, and the dry extract must not be less than 28 grams per litre. For the ‘Riserva’ award, the minimum requirement is 32 grams per litre.

Maturing and storage of the wine

Traditionally, Amarone Classico matures in large wooden barrels, often made of Slovenian oak. Nowadays, many winemakers also use barriques to soften the tannins and further refine the aromas. Although Amarone is drinkable after at least two years, it is recommended to give it about five to six years of aging to fully develop its flavour nuances and allow them to blend harmoniously.

Rules and classification of Valpolicella wines

Amarone della Valpolicella is a unique wine that is subject to strict regulations to ensure its high quality and authenticity. It is made from the Corvina (Veronese), Rondinella and Corvinone grape varieties, with up to 15 percent of other indigenous red grape varieties from the province of Verona being allowed to be added.

The grapes must come from the Valpolicella region and be grown traditionally, mostly using the Verona pergola training method. The planting density per hectare is strictly regulated, and the vines must be allowed to grow and ripen naturally. The winemaker is not allowed to intervene unless emergency irrigation is required.

After harvesting, the grapes that come from the traditional zones of the Valpolicella region must be dried for at least 30 days to develop the characteristic concentrated flavour of Amarone. These dried grapes must have a minimum natural alcoholic strength by volume of 14%. The wine is also aged using traditional methods. The finished Amarone della Valpolicella DOCG, or Amarone Classico, must be aged for at least two years, while the Amarone Riserva requires a minimum ageing period of four years.

To be recognised as a genuine Amarone della Valpolicella, the wine must meet the strict requirements of the consortium in terms of its typical flavour, colour and character.

Wine pairing and food

Amarone della Valpolicella is a powerful and intense wine that goes particularly well with savoury dishes. A classic example is the Amarone della Valpolicella Classico from Giuseppe Quintarelli, which goes perfectly with ‘Stracotto d'Asino’, a donkey stew from the Valpolicella region. Another excellent Amarone, the Amarone della Valpolicella Riserva from Masi, is a wonderful accompaniment to Tuscan wild boar in Dolceforte, a rich wild boar ragout with chocolate and spices.

Grilled meats, such as a juicy beef steak or lamb chops, also go exceptionally well with Allegrini's Amarone della Valpolicella Classico. With its strong tannins and intense aromas of cherries and spices, this wine strikes a wonderful balance with the spicy notes of the meat. An Amarone della Valpolicella from Tommasi is an ideal accompaniment to roast duck, whose body and flavour perfectly complement the wine.

Amarone is also an excellent choice with mature cheeses such as Parmigiano-Reggiano or Gorgonzola, as the strong aromas of the wine perfectly complement the intensity of the cheese. Even with dark chocolate with a high cocoa content, as is often used in desserts, a well-aged Amarone shows its strengths by balancing the bitterness of the chocolate with its complex aromas.

Frequently asked questions and answers about Amarone red wine

What is special about Amarone?

Despite its high alcohol content, Amarone does not turn into brandy due to its strong taste, which clearly sets it apart from other regional wines with a similar alcohol content. An Amarone must age for at least two years before it is sold. The Riserva version requires a minimum of four years of aging.

Why is Amarone so expensive?

Why is Amarone Classico so expensive? This exceptional red wine often comes at a high price, but this is justified by the premium quality of the grapes and the elaborate production process. During drying, the grapes lose more than half of their volume.

What is Amarone called in German?

Why is the wine called Amarone? The strong, high-alcohol and particularly long-lasting Amarone wines often have a slight bitter note. Since the Italian word for bitter is ‘amaro’, this is ultimately where the wine gets its name from.

When do you drink Amarone?

When do you enjoy Amarone? Originally a sweet wine, Amarone is now a pleasantly drinkable wine that is ideal as an after-dinner treat, for example in front of an open fire.

Which grape variety is Amarone?

Amarone is the name of a dry red wine from Veneto (Italy). What makes it special is that the grapes of the Corvina, Rondinella and Molinara varieties used to make Amarone are air-dried for two to five months on wooden racks or straw mats under a roof (appassimento).

Is Amarone sweet?

Absolutely not! Traditionally, Amarone is a dry wine. The sweetish impression is created by the glycerine that is formed during the fermentation of the dried grapes.

Is Amarone very acidic?

The alcohol content is at least 14 percent by volume, and often even higher. The acidity must be at least 5.0 grams per litre, while a minimum dry extract level of 28 grams per litre is set. For an Amarone with the designation ‘Riserva’, a minimum of 32 grams per litre is required.

What do you eat with Amarone?

An Amarone needs a powerful partner, so Gorgonzola is the perfect choice. For those who don't like blue cheese, we recommend crispy roast duck with chestnut puree. Valpolicella Ripasso, on the other hand, goes well with spicy pasta sauces, especially if they have a slightly sweet note.

How long can you store an Amarone?

According to sommeliers and winemakers, an Amarone della Valpolicella can be aged for decades, in some cases up to 60 years. However, it is usually aged for about 5 to 15 years to enjoy a smooth, well-aged wine.