Amarone is one of the most important and popular Italian red wines. It’s made with various native, dark-berry grape varieties which are subjected to a drying process that lasts three or four months. This technique allows the sugars and polyphenols to concentrate, as well as a reduction in acidity. The grapes most widely used to make Amarone are the Corvina Veronese and Corvinone varieties, to which small percentages of Rondinella and other non-aromatic red grape varieties can be added. But don’t be fooled by its name: in fact, Amarone is a wine with a very smooth taste, round and never sharp. It has intense aromas of cherry, black cherry jam and dried fruit when young, and later evolves to acquire hints of chocolate, leather and tobacco. Thanks to its significant alcohol content, it ages and evolves well in the bottle, even up to 35 years.
Where it’s made
Amarone is produced in Valpolicella, a hilly territory of Western Veneto very close to Verona, which has been famous for its grape-growing vocation since the time of the ancient Romans. The zone with the right to claim “Classico” on the label includes the towns of Fumane, Marano in Valpolicella, Negrar, San Pietro in Cariano and Sant’Ambrogio di Valpolicella. Another interesting area of production outside of the boundaries of Valpolicella is that of Valpantena, a valley that starts from Verona and rises toward the Lessini Mountains, where they produce an Amarone that’s a bit fresher and more balsamic.
How it got the bitter name
Like many other famous Italian foods and wines, Amarone was discovered by mistake. In fact, a red and sweet dessert wine called Recioto was originally produced in Valpolicella. In the 1930s a barrel of Recioto was forgotten in the cellar, and the wine continued to ferment until it became dry. When the winemakers tasted it, the director exclaimed, “This wine isn’t amaro (bitter), it’s amarone (very bitter)! The first bottles of Amarone were put into circulation in 1938 and were so successful that over time the production techniques were perfected and the Bolla winery officially began to sell it in the 1950s. In 1968 the first production rules were drafted and the wine was given the DOC denomination, while Amarone wasn’t protected by the DOCG label until 2010.
The best labels
Amarone della Valpolicella Classico Fieramonte Riserva Allegrini:
made with the grape varieties Corvina, Corvinone, Rondinella and Oseleta; aged for four years in barrels and one year in bottles.
Amarone della Valpolicella Classico Bertani:
made with the grape varieties Corvina and Rondinella; aged in 60-hectoliter (1 hectoliter = 26.42 gallons) oak barrels for six years, then for at least one year in bottles.
Amarone della Valpolicella Classico Riserva Le Origini Bolla:
made with the grape varieties Corvina, Corvinone and Rondinella; aged for 18 months in 750-liter oak barrels, then for three years – first in 40-hectoliter barrels and then in 70-hectoliter barrels, and lastly another 10 months in bottles.
Amarone della Valpolicella Classico Riserva Brigaldara:
made with the grape varieties Corvina, Corvinone, and Rondinella; aged for three years in small casks and then two years in 25-hectoliter oak barrels.
Amarone della Valpolicella Classico Costasera Masi:
made with the grape varieties Corvina, Rondinella and Molinara; it’s aged 28-30 months in oak barrels of 40-80 hectoliters and 20% in small wooden casks, of new, second and third passage, then four months in bottles.
Amarone della Valpolicella Classico Stropa Monte dall’Ora:
made with the grape varieties Corvina, Corvinone, Rondinella, Molinara and Dindarella; aged for three years in 25-hectoliter oak barrels, then at least 30 months in bottles.
Amarone della Valpolicella Limited Edition Labyrinth Pasqua:
made with the grape varieties Corvina Veronese, Rondinella, Corvinone and Negrara; aged for about 20 months in small casks and then for a further four months in bottles.
Amarone della Valpolicella Classico Quintarelli:
made with the grape varieties Corvina and Rondinella, with small percentages of Cabernet, Nebbiolo, Croatina and Sangiovese; aged for seven years in small or medium oak barrels.
Amarone della Valpolicella Classico Vigneto Monte Sant’Urbano Speri:
made with the grape varieties Corvina, Corvinone, Rondinella and Molinara; aged for two years in 500-liter (132 gallons) oak casks, then for 18 months in medium-sized oak barrels and finally a year in bottles.
Amarone della Valpolicella Classico Riserva Ca’ Florian Tommasi:
made with the grape varieties Corvina, Corvinone, and Rondinella; aged for four years in 500-liter oak casks, three years in large oak barrels and one year in bottles.
Pairings
Amarone della Valpolicella is a wine of great character which must be paired with dishes having the same level of structure and importance. You can try it with Sunday roasts, game such as wild boar, grilled red meats, stews and long-aged cheeses. It’s also not a bad idea to sip on its own: it’s a great wine for after a meal, sitting by the fireplace chatting with friends.