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Amarone is universally recognised as the most prestigious of the wines of Verona, one of Italy’s most important reds and today in demand world-wide from connoisseurs of fine wine. Amarone is the modern day evolution of Recioto, one of the most ancient products of Italy’s century-old tradition of wine production. In the fourth century A.D., Cassiodoro, the chief minister of Teodoric, King of the Visigoths wrote a letter in which he described a wine at that time called ‘Acinatico’ . This very special wine was obtained from partially dried grapes and produced in an area known as Valpolicella, a name most probably derived from the Latin ‘Vallis-polis-cellae’, meaning “Valley of the many cellars”. Acinatico is without doubt the predecessor of both Recioto and Amarone. In the past Recioto was the only wine of its type produced in Valpolicella. It was a sweet, velvety wine which took its name from the dialect word ‘recia’ for the wings or ‘ears’ of the bunch, the finest and ripest berries from which this very original wine was made. With the passing of time, although the system of drying the grapes remained unaltered, the wine which emerged from the fermentation became gradually much drier than the original Recioto. However, rather than representing a problem, the evolution of the style, from sweet to dry or ‘amaro’ – hence ‘amarone’ in Italian – has met with remarkable success. The first bottlings of Amarone, which were intended principally for family use, can be traced back to the early twentieth century. Commercial bottling started after the second world war but only began to gain momentum when Amarone obtained d.o.c. status in 1968. Since the mid-1990s, there has been a significant increase in the production of Amarone, but given the artisan winemaking methods it demands and the impeccable quality of the grape supply, quantities will always remain inferior to those of Valpolicella and Valpolicella Superiore, the region’s most representative wines by far and the flag bearers of the d.o.c. Current regulations allow a mere 8.4 tons of fruit per hectare to be put aside for drying for the production of Amarone and Recioto della Valpolicella.

Name Amarone della Valpolicella
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/12/1990 – G.U. n.111 of 05/14/1991
Region Veneto
Province Verona
History It seems that the origin of Amarone is due to an error. It was, in fact, 1938 when the cellar of the winery’s social Negrar, forgot to transfer, but before he decided to throw everything taste: lamabile given by sugars Recioto was totally gone, but at least hints of red fruit overripe almost jam, but also all kinds of spices and licorice features a new wine, now known worldwide as lAmarone Valpolicella. LAmarone of traditional clear garnet color, with hints of spice and minerals, often with hints of tar. But about a decade many producers have adapted to the needs of taste limpostazione dellAmarone international best found in this release notes of fruit, black cherry jam mixed with those typical conferred dallappassimento.
Vines which is allowed to produce it: Corvina: 40.0% – 70.0%, Rondinella: 20.0% – 40.0%, Molinara: 5.0% – 25.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 40%
Alcohol / grape 12%
Alcohol / wine 14%
Acidity 5,5 for 1000
Colour Red garnet rather load.
Fragrance Characteristic, accentuated.
Flavour Full, velvety and warm.
Aging Two years old mandatory from 1 December of the grape harvest, then to 3-4.
Matchings Risotto, roasted meat, game dishes, cold meats, cheeses. Even meditation.