Villa Annaberta’s 2022 Amarone della Valpolicella is an emblematic red wine from the Veneto region in northern Italy, crafted in accordance with one of the country’s most storied winemaking traditions. Amarone is renowned for its richness and depth, generally produced from a blend of local grape varieties such as Corvina, Rondinella, and possibly Molinara, although each estate interprets the style slightly differently. The winemaking process is particularly distinctive: after harvest, the grapes are semi-dried for several months, concentrating their sugars and flavours before fermentation. This technique results in a dry wine of notable structure, bold tannins and significant alcohol, with characteristic notes of dried cherry, fig, plum, leather, cocoa and spice.
The Valpolicella area in the Veneto showcases a rolling landscape north of Verona, with a patchwork of hills and valleys. The region benefits from a relatively mild continental climate, influenced by nearby Lake Garda, which helps moderate temperatures and extend the ripening season. The soils are typically a mix of limestone, clay, and volcanic material, providing excellent drainage and contributing to the complex expression of the wines. While wine has been made in this region since Roman times, Amarone itself represents a blend of tradition and innovation, emerging as a distinct style only in the 20th century, yet now standing among Italy’s flagship reds.
Given its power and complexity, Amarone della Valpolicella is a wine perfectly suited to hearty fare. Traditional pairings include rich meat stews, braised beef cheeks, roast venison, or aged cheeses such as Grana Padano or Monte Veronese. For a local touch, try it alongside risotto all’Amarone, a creamy, savoury rice dish made with the wine itself. The Amarone also works beautifully with slow-cooked lamb or wild mushroom dishes, especially those accented with truffles.
For the best tasting experience, allow the wine to breathe for at least an hour after opening, and serve it slightly below room temperature, ideally at 16–18°C. This will allow the layers of fruit, spice, and earthy nuance to emerge fully, offering you the intensity and sophistication that make Amarone della Valpolicella so revered.
