What is Amarone della Valpolicella Wine?

Amarone Della Valpolicella is a dry red wine with intense flavors made from passito grapes and is known for its rich flavor. It is produced in northeastern Italy’s Veneto region. Although Amarone wines from Classico are often referred to as the pinnacle of Amarone, there are many top-tier producers outside the Classico area, with Romano dal Forno being the most well-known. You can also buy Amarone Della Valpolicella wine by visiting many online sites.

Review: Simply Naked Wines, 2010 Vintage - Drinkhacker

Veneto’s winemakers sought a way to improve the quality, complexity, and alcohol content of their wines. This is how the Amarone style was born. Modern-day reds Valpolicella & Garda show that wines made from Corvina, Corvinone, Rondinella, the revived Oseleta, and the gradually phased-out Molinara can sometimes be too light for satisfaction. 

These three mainstays of Valpolicella’s vineyard are not known for their depth. Only Corvina can produce wines with a lot of body, a problem that is compounded by the cool western Veneto growing conditions. Local producers started drying the grapes after harvest to extract the natural sugars and aromas from Valpolicella wines. This allowed for the grapes to retain their sweetness and flavor while also retaining water.

The grapes are harvested in whole bunches and then dried in dry rooms with low humidity and warm temperatures. They can stay there for up to three weeks. The grapes were traditionally dried on straw mats (straw wine) in the warmest area of the house or winery.

However, modern technology has made straws obsolete and lofts have been replaced with pallets. After the drying (also known as Appartamento) is completed, the grapes can be gently pressed, and then the must is fermented until dry. Due to the grapes’ high sugar levels, a stronger wine is produced. It can be bottled at 15-16 percent alcohol by volume.

Standard Amarone Della Valpolicella is made from any part of the Valpolicella area, however, it may be possible to make them from sub-zones such as the Valpantena and Classico.