Amarone della Valpolicella - The Individualist

Amarone della Valpolicella is a very special, powerful red wine from Italy, made according to a unique production and fermentation process. This Amarone isn't a traditional light Valpolicella, drunk only with food in Italy. Instead, it has a significantly higher alcohol content and an abundance of aromas. Its popularity is constantly increasing and Amarone is now one of Italy's "big" reds. Since 2010, it's had DOCG status, the highest quality level for Italian wines.

Find everything you need to know about Italian wines in general in this blog post!

Where does Amarone come from?

If you head northwest from Verona in northern Italy to Lake Garda, you'll reach the Valpolicella wine-growing regions in about half an hour, traffic allowing. The favourable climate of the Veneto region produces three typical grape varietals from which Amarone is largely made. Only 19 communities in the region are permitted to cultivate these grapes.

Which grapes is Amarone allowed to be made from?

The permitted grape varietals and their percentages in Amarone are specified as follows:

• Corvina Veronese makes up the largest proportion with 45 to 95%. It produces a deep red, slightly acidic red wine with a low tannin content, which may be replaced by the Corvinone grape up to a maximum of 50%.
• Rondinella supplements the Amarone with a permitted proportion of 5 to a maximum of 30% and, despite its cherry aroma, has little independent character.
• Other red grape varieties from the province of Verona are also permitted with a maximum share of 15 percent.

What properties does Amarone have?

Amarone is a powerful, long-lasting wine with a comparatively high alcohol content. It sometimes reveals a subtle bitter note, giving it its name: The Italian word "amaro" simply means "bitter". It has a deep red colour, tastes very velvety, full and warm on the palate and offers a unique flavour combination of plums, tobacco, cloves, dried fruits, Christmas spices and dark chocolate.

It's extremely popular, especially in the colder months, due to its strong, extract-rich density and hint of delicate sweetness. The alcohol content is at least 14 percent by volume, often more. The acid content must not be less than 5.0 grams per litre and a minimum value of 28 grams per litre applies to the dry extract. If an Amarone bears the "Riserva" label, at least 32 grams per litre were required.

Unusual production

Traditionally, only healthy grapes are harvested, which - and this is special - are dried after harvesting. Boxes made of wooden slats (or sometimes made of plastic) ensure the aeration of the grapes. Well-ventilated rooms ensure a low moisture content. In most cases, the attics of farmhouses are used for the drying process, known as rosining.

After 60 to 100 days of drying, the grapes lose a third to a half of their weight. The sugar content is particularly high, which in turn ensures a high alcohol content after fermentation. Thanks to its strong taste, Amarone does not burn despite the alcohol content. This clearly sets it apart from other regional wines with such a high alcohol content. An Amarone matures for at least two years before it is sold. For the Riserva, this rises to four years. The wooden barrels each hold 1,500 to 50,000 litres.

Which dishes go well with Amarone?

In principle, a powerful, heavy Amarone calls for hearty dishes. The classic from the Valpolicella region is "Stracotto d'Asino" (pot roast from donkey), but the Tuscan "Cinghiale in Dolceforte" (wild boar stew) is also a great match. Amarone goes wonderfully with food, harmonising particularly well with rich game or game stews such as venison leg, venison fillet or saddle of wild boar. It also goes well with dishes such as foie gras or veal liver.