Amarone della Valpolicella DOCG

The defining characteristic of Amarone is the appassimento method. Unlike standard red wines, Amarone is produced from grapes that are harvested and then left to air-dry in lofts or attics for months before fermentation. This process dehydrates the berries, concentrating sugars and flavors to produce a dense, high-alcohol dry wine. It shares this technique with Sfursat from Lombardy (made from Nebbiolo) and the sweet Sagrantino Passito of Umbria.

Grape Varieties Amarone is always a blend of native Veneto varieties:

• Corvina Veronese (45–95%): The principal grape, providing the core fruit and structure. Paradoxically, despite the wine’s dark reputation, Corvina itself does not yield particularly deep-colored wines.
• Corvinone (up to 50%): Often used to replace a portion of Corvina. It provides large berries and tannins that complement Corvina’s profile.
• Rondinella (5–30%): A reliable, high-yielding grape used for its resistance to disease and ability to accumulate sugar.
• Molinara: Historically a key component known for its high acidity and light, saline character. However, because it produces very pale wines, many modern producers (seeking darker, “meatier” wines) have eliminated it from the blend. This is a point of contention; traditionalists like Sandro Boscaini (Masi) argue that Molinara is essential for maintaining the wine’s drinkability and preventing it from becoming a “liqueur”.
• Oseleta: A rediscovered ancient variety increasingly added in small percentages to provide deep color and tannic structure, often replacing international varieties like Cabernet.

The Terroir The classic zone occupies the foothills of the Lessini Mountains north of Verona, where limestone and volcanic soils sit between roughly 100 and 400 metres. Altitude matters more than it might appear for a wine made from dried grapes: the cool nights of the upper Valpolicella preserve the acidity that keeps Amarone from collapsing under its own weight, and the drying itself depends on dry autumn air moving down off the mountains. The fruttai where the grapes rest for three to four months are as much a part of the terroir here as the vineyard is.

The Critical Take Amarone is celebrated for its power, often described as having textures “you need a knife to slice through”. However, critics note a tension between modern, high-alcohol styles (17%+) and older, more balanced examples. Historical bottlings, such as those from Serego Alighieri in the 1970s (which used up to 30% Molinara), were noted for a lighter mouthfeel and greater drinkability compared to today’s “bodybuilder” wines.

Benchmark Producers Quintarelli (the myth), Dal Forno (the modernist powerhouse), Allegrini, Masi, Bertani (the classicist).