Amarone Wines

All about the Amarone della Valpolicella

How is Amarone produced? What is the difference between Ripasso and Recioto? Discover the history of this great wine

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The history of Amarone is fascinating

During the fourth century, Cassiodorus, minister of Theodoric, king of the Visigoths, described in a letter a wine which was made from a special technique of drying the grapes, it was called "Acinatico", and was produced in the area of Valpolicella. The name Valpolicella, derived from the Latin "Vallis-polis -celle", meant "Valleys of many cellars".

"Acinatico" is undoubtedly the ancestor of Recioto and Amarone. Until last century, only Recioto, a sweet and velvety wine, was produced in Valpolicella. Its name comes from the dialect "recia", which means orecchia (ear), because originally only the highest and best exposed part of the bunch was used.

The fermentation of Recioto was interrupted in order to leave residual sugar and to give its typical sweetness. But one day, an owner, who returned to his estate too late, found that the fermentation had been completed. While tasting the wine, he exclaimed "Ma, è amaro". Which means, "But, it’s bitter." This anecdote is one of the explanations for the origin of the wine and its name "Amarone".

The first bottles were only produced at the beginning of the 20th century for family use or for friends.

Actual marketing, however, only started after the war. In 1968, the red wine Amarone obtained the controlled designation of origin (DOC). At that time, Amarone represented only a small percentage of the region's production. It was only during the second half of the 1990s that production increased significantly. However, the quantity will always remain limited, as the yield cannot exceed 7.8 tonnes per hectare in the areas defined by the Consorzio per la Tutela dei Vini Valpolicella.

Geography and appellations

Valpolicella is located north of Verona. Its area borders Lake Garda to the west whilst it is protected to the east and the north by the Lessini mountains.

Composed of valleys that developed in a north-south direction, Valpolicella is presented as a range of valleys starting from Verona.

With a hilly landscape and gentle slopes, the area is covered with vineyards, interspersed with olive and cherry trees. The proximity of Lake Garda and the Alps ensures a flow of fresh air which is beneficial for the vines during summer nights.

The cultivation of the vineyards, mainly in Veronese pergola, is guided by the experience of winemakers, who rely on traditional knowledge, whilst incorporating more modern environmental techniques.

Appellation zones:

Amarone with the name "Classico" must come mainly from the area of Marano, Negrar and Fumane (5 municipalities). Amarone della Valpolicella may use the words "Valpantena" on the label only if it is produced in the specific sub-area north of Verona. Finally, Amarone della Valpolicella without denomination comes from the wider area around Verona.

It should be noted that the best quality Amarone come from the Classico area, which has the name Amarone Classico della Valpolicella DOCG.

Grape varieties of Amarone

Amarone is produced from mainly 3 varieties of native grapes: Corvina, Corvinone, Rondinella. The production regulations stipulate that the blend be composed of Corvina (between 45 and 95%) and Rondinella between 5% and 30%. To substitute Corvina, Corvinone is allowed up to a maximum of 50%.

It is also expected that up to 10 to 15% of indigenous grapes from the region, such as Molinara, Dindarella, Corbina, Spigamonte and Turchetta, can be added to the blend under certain conditions. Finally, 3% of international grape varieties can be accepted.

Corvina is the main grape of the Valpolicella region. It is a variety with medium budding and late maturation (late September - early October). It brings from its structure, a beautiful aroma and suppleness in the wines.

Rondinella is a grape variety that was introduced relatively late in the region, during the 19th century. Its name seems to derive from the colour of its skin which resembles the adornment of swallows (Rondini in Italian). It brings colour and flavour to the blend. [Photo]

Corvinone has always been compared to Corvina. However, it was only in 1993, with modern techniques of genetic analysis, that it was shown that Corvina and Cornivone are two different varieties. It brings a beautiful complexity of aromas and structure to the wines.

Production of the Amarone wine

The harvest generally takes place at the beginning of September. The bunches of grapes are carefully selected in the vineyard and arranged in a single layer in plastic boxes so as to allow the air to circulate better. The boxes are generally placed in large, perfectly ventilated rooms, most often above the cellars.

The grapes will stay there between 3 and 4 months, until they have lost 35 to 40% of their water volume.

Once the drying process is complete, the grapes are destemmed and crushed. There are two methods of the winemaking process. The traditional takes place at very low natural temperatures, depending on the weather (January and February) followed by a long maceration with the skins which can last several months. This approach makes it possible to obtain wines which require much longer ageing and refinement times in barrels and bottles.

In the second, more modern method, fermentation takes place at a controlled temperature and thus makes it possible to obtain more supple wines in youth with a more accentuated fruity character.

Finally, Amarone must be aged for a minimum of 2 years in wooden containers, which range from large Slavonian oak barrels to small French oak barrels from 225 to 300 litres. The wine finishes its refinement with at least one year in the bottle before being put on the market.

Two other appellations connected to Amarone:

Ripasso della Valpolicellla

This wine is often compared to the Amarone red wine, but its production technique is completely different. In September, the grapes for the wines of the Valpolicella appellation are harvested and fermented. After fermentation, a portion will remain in stainless steel tanks until February. When the fermentation of Amarone ends in late January or early February, the wine is drawn off by gravity from the tank, while leaving a base with the marc. The Valpolicella goes back (ripasso) in this tank to make a second fermentation in order to gain richness and roundness.

Recioto della Valpolicella

Finally, recioto is produced using the same technique as the Amarone red wine with just a longer drying time of approximately 2 months, an interrupted fermentation to keep residual sugars and a stainless steel aging.

What to eat with Amarone wine?

To be enjoyed with game, grilled meat, Tournedos Rossini, duck breast with prunes, quail stuffed with foie gras, oriental food, full bodied and full bodied cheeses

Our Amarone producers

Antolini : Amarone della Valpolicella Classico « Moropio », Amarone della Valpolicella Classico « Ca Coato »

Zenato : Amarone della Valpolicella Classico, Amarone della Valpolicella Classico « Riserva »

Bolla : Amarone della Valpolicella Classico, Amarone della Valpolicella Classico « Le Origini »

Cesari : Amarone della Valpolicella Classico, Amarone della Valpolicella Classico « Il Bosco »

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