Amarone della Valpolicella
This full-bodied Italian red wine is made from a blend of local Italian grapes, which are dried before being vinified. Dominated by intense fruit and spice flavours, the warming alcohol makes this style perfect for winter months or hearty food.
Learn more about Amarone della Valpolicella
Amarone della Valpollicella, a leading Venetian wine DOC, now represents 25% of the total production of Valpolicella wine. Amarone della Valpolicella (normally known more snappily as "Amarone") is made using partially shrivelled fruit that has been left to dry, and produces a rich, full-bodied, unfortified, dry red wine.
Amarone's sweeter sibling Recioto della Valpolicella can trace its history back to the Romans, when Pliny, Virgil and Columella made reference to a wine called "Recitium", however, Amarone was not seen until it was first sold in 1936 and was only officially recognised in 1953. Its birth was apparently the result of a producer forgetting to take his Recioto out of barrel, allowing it to ferment to dryness.
Located between Lake Garda and Venice, the Amarone zone is concentrated around the villages of Negrar, Fumane, Marano, Sant Ambroglio and San Pietro-in-Cariano. Its vines grow on stony, volcanic, calcareous sites in the foothills of the Lessini Mountains at between 150m and 350m above sea level. With Lake Garda and the Adriatic Sea nearby, the region's climate is relatively temperate although the proximity of the Alps brings with it the constant threat of hail (as occurred in 2007).
Corvina (aka Veronese) and Corvinone must constitute 80% of the blend, with Rondinella, Molinara and Croatina accounting for the remaining 20%. Once harvested, the clean fruit is traditionally dried in airy lofts for 100-120 days over the winter, a process known as "appassimento". This typically results in an increase of sugar by 27% and dry extract by 28% while malic acid levels reduce by 66% with tartaric acid levels remaining the same. Importantly, evaporation leads to a 65% reduction in must weight (although this is less in modern purpose-built "lofts") aided and abetted by the development of noble rot (aka "botrytis cinerea"). The desiccated fruit is pressed in the March following the October harvest and fermented in Slavonian or French oak.
It is then aged for up to 7 years (as is the case for the wines of Giuseppe Quintarelli). The left-over grape pomace is recycled, with Valpolicella Classicopassed through it to produce Valpolicella Ripasso. The legal minimum alcohol level for Amarone is 14% but most easily surpass 15%. The best wines are dense and richly textured - reminiscent of Vintage Port but drier and without the fortification! - with lively acidity, supple tannins and lovely flavours of Morello cherry, roast coffee and chocolate.
Recommended producers: Bussola, Corte Sant' Alda, Dal Forno and Giuseppe Quintarelli.