Amarone della Valpolicella from Verona, in the Veneto region, is amongst Italy’s most renowned red wines, known for its power, opulence and remarkable ageing potential. Typically crafted from indigenous varietals such as Corvina, Corvinone, Rondinella, and sometimes a touch of Molinara, Amarone stands apart for its unique winemaking technique: after harvest, the grapes are dried for several months to concentrate their sugars and flavours before gentle pressing and a long, slow fermentation. The result is a deep, intense wine marked by richness and complexity, often displaying notes of ripe dark cherry, dried plum, chocolate, tobacco and a distinct hint of spice, balanced by velvety tannins and a persistent, warming finish.
The Valpolicella region lies in the hills northwest of Verona, nestled between the Lessini Mountains and Lake Garda. The area's temperate climate, cooled by mountain breezes and moderated by the nearby lake, promotes a lengthy, even ripening period for the grapes. Soils are varied—ranging from limestone and clay to basalt—imparting mineral nuance and supporting balanced viticulture. Valpolicella’s winemaking traditions date back to Roman times, but Amarone as it is known today only emerged in the 20th century, originally as an accidental ‘dry’ offshoot of the region’s sweet Recioto wines. Today, Amarone is celebrated for its concentration, structure and harmonious blend of fruit and secondary aromas developed during ageing.
Amarone pairs exceptionally well with robust, hearty cuisine. For a traditional experience, serve it alongside rich Venetian dishes such as braised beef cheek (guancetta al Amarone), aged Monte Veronese cheese, or slow-cooked ragù with polenta. Internationally, it is a perfect companion to roasted game, mature blue cheeses, or even dark chocolate desserts, with the wine’s velvety tannins and subtle sweetness standing up to intense flavours.
Due to its full body and aromatic intensity, Amarone shows best when gently decanted for at least an hour and enjoyed at a slightly cool room temperature of 16-18°C, allowing its rich bouquet and nuanced palate to fully unfold.
