Amarone della Valpolicella

Amarone della Valpolicella is a dry red DOCG wine from the hills north and west of Verona in Veneto. The area lies between Lake Garda and the foothills of the Alps. This setting brings a moderate continental climate: the lake moderates heat, while elevation, valley breezes and cool nights help the grapes retain freshness. Amarone is not a grape variety, but a wine defined by a distinctive production method.

After harvest, sound bunches are selected and partially dried for several months in the appassimento process. As water evaporates, sugars, acids, colour and flavour compounds become more concentrated. Fermentation is then normally allowed to finish dry, unlike the sweet Recioto della Valpolicella. The result is a full-bodied, high-alcohol dry wine; in the finest examples, ripeness is balanced by freshness and a characteristic bitter edge.

Corvina provides the backbone of the blend, often alongside Corvinone, while Rondinella is required within a prescribed proportion. Molinara, Oseleta and other authorised local red grapes may contribute colour, structure or spice. The DOCG includes Classico for the historic western heartland around Fumane, Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano, and Valpantena for the valley of that name near Verona. Riserva wines must undergo longer ageing than standard bottlings.

Soils vary markedly between valleys and slopes, including limestone-rich marl, limestone, clay and, in places, volcanic material. This helps explain Amarone's range, from plush and chocolate-toned to tauter, cherry-led and mineral expressions. Typical aromas include dried cherry, plum, fig, raisin, cocoa, tobacco, spice and balsamic notes. Young Amarone suits substantial meat dishes and mature cheese. Leading wines can evolve for many years, depending on producer and vintage, gaining earthy, leathery and savoury complexity.