Amarone is one of the most famous Italian red wine largely made of Corvinia, Molinara and Rondinella grapes grown in the Valpolicella area, in the Veneto region, with percentages varying between vintages and the possibility of using other approved red grapes. To make this wine, the grapes are usually picked during the first two weeks of October and then dried for what is normally a period of around 120 days, called appassimento, to concentrate the sugars. The grapes are then pressed and aged in barrels for at least one year, the pomace left is used in the making of the Ripasso della Valpolicella. The amarone is a powerful, big, round wine that ages well, in 2009 it was granted the DOCG status.
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