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Amarone della Valpolicella DOCG is one of Northern Italy’s most renowned and prestigious red-wine appellations, located in the rolling hills of Valpolicella in the heart of Veneto. It is a region where wine is shaped not only by terroir but by an exceptional human craft — the appassimento method — which gives Amarone its unmistakable concentration, depth, and powerful character.
The terroir of the Valpolicella zone is remarkably diverse.
The region’s varied topography (150–450 m above sea level) creates excellent natural ventilation — essential for the drying process — while the moderating influence of Lake Garda helps maintain freshness in the grapes despite their intense ripeness.
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Amarone is crafted from traditional local varieties — Corvina, Corvinone, and Rondinella, along with small permitted amounts of other native grapes. It is one of the few wine styles in the world where the raw material is transformed before fermentation: hand-selected grapes are left to dry for 3–4 months in special drying lofts (fruttai). This reduces water content and concentrates sugars, tannins, and aromatic compounds, producing a wine that is rich, powerful, yet surprisingly refined.
The aroma profile is unmistakably intense: black cherry, plum, fig, raisin, cocoa, tobacco, licorice, sweet spices, and dried herbs. The appassimento method adds the signature dried-fruit character, while 24–36 months of oak ageing introduces notes of vanilla, cedar, smoke, and warm spice.
On the palate, Amarone is full-bodied, opulent, and warm, with a defined structure balanced by unexpected elegance. Tannins are ripe and velvety, acidity remains fresh, and the elevated alcohol (15–17%) provides warmth and a long, luxurious finish. The finest examples age effortlessly for 15–25 years, developing notes of truffle, forest floor, leather, and balsam.
