Amarone della Valpolicella: Wine Giant from Veneto

Recioto is made from dried grapes in which fermentation is halted before all sugars are converted to alcohol, due to the early saturation of the yeast. The result is a sweet wine.

Legend has it that in the 1930s, a winemaker inadvertently left a barrel of Recioto unattended. Fermentation resumed naturally, the alcohol level rose, and the wine fermented to dryness. This serendipitous event is said to mark the birth of Amarone della Valpolicella. At the time, local producers were puzzled by this unexpected fermentation and dubbed the phenomenon the "Miracolo dell'Amarone" – the Miracle of Amarone.

Today, we know that specific yeast strains, which become active only above certain alcohol thresholds, are responsible for this transformation. Thanks to them, Amarone can reach impressive alcohol levels of 17–18% by volume.

Amarone della Valpolicella: Good to know

Foundation of Excellence

Even though the creation of Amarone della Valpolicella was a coincidence, its production is strictly regulated. Then as now, the appassimento process lies at the heart of this enchanting indulgence. After harvest, the grapes are dried for about 100 to 120 days on special racks or in crates. During this drying period, the grapes lose up to 50% of their weight, concentrating their sugar, acidity, and aromas. The grapes must be healthy and are regularly ventilated to prevent mold. This technique is over 1,500 years old and is currently being proposed by the Veneto region for recognition as a UNESCO World Heritage site, in honor of the cultural significance of the appassimento method.

By the way, the Valpolicella growing region was granted DOC status in 1968—thus receiving protected designation of origin. In 2010, Amarone della Valpolicella was elevated to DOCG status.

Amarone della Valpolicella: Terroir and Geography

The growing area of Amarone della Valpolicella is located in northeastern Italy, in the picturesque Valpolicella region near Verona, nestled between the Alps to the north and Lake Garda to the south. The landscape is characterized by terraced hillsides at elevations between 150 and 450 meters above sea level, mostly facing southeast or southwest. The region covers approximately 240 square kilometers and includes three valleys (Valpantena, Fumane, Marano) as well as the hills of Negrar and San Pietro in Cariano. Amarone della Valpolicella may only be produced in 19 designated municipalities.

The climate is mild and influenced by Lake Garda and the surrounding mountains. The Alps and the Lessini Mountains to the north provide cooling downdrafts and protection from severe weather, while in autumn, frequent fog promotes the natural drying of grapes used for Amarone.

The soils are diverse, consisting mainly of limestone, clay, and volcanic ash, which allow for good drainage and optimal nutrient uptake. There are also clay-rich soils with sandy components. This variety of soil types contributes to the complexity and structure of the wines.

Amarone della Valpolicella: wines in detail

Amarone della Valpolicella: Quality Tiers and Styles

lthough all the municipalities where grapes for Amarone della Valpolicella may be grown use the same permitted grape varieties—Corvina, Rondinella, Corvinone, Molinara, Dindarella, Rossignola, or Oseleta—the wines are highly diverse. This is largely due to the six different classifications, each with its own specific regulations. To keep things simple, here’s a compact overview:

• Amarone della Valpolicella: The basic DOCG wine from the 19 authorized municipalities of the Valpolicella region, made primarily from Corvina, Rondinella, Corvinone, and often Molinara. The grapes are dried using the appassimento method, which gives the wine its full-bodied and powerful character.
• Amarone della Valpolicella Classico: Made exclusively from grapes grown in the five historic municipalities of the Classico zone (Fumane, Marano, Negrar, San Pietro in Cariano, Sant’Ambrogio). This area has a cooler microclimate and terraced vineyards, resulting in wines with more intense aromatics.
• Amarone della Valpolicella Valpantena: Produced in the Valpantena valley, which is recognized as a distinct subzone within the DOCG due to its unique soils and climatic conditions.
• Riserva versions (Amarone della Valpolicella Riserva, Classico Riserva, Valpantena Riserva): Subject to stricter regulations and longer aging requirements—at least 4 years of maturation (often 48 months in wood plus bottle aging). These wines are more complex, fuller-bodied, and longer-lived. Riserva wines usually come from particularly good vintages and prime vineyard sites, using carefully selected grapes and often showing higher alcohol levels (approx. 15.5–16.5%).

Your selling points for Amarone della Valpolicella

Amarone della Valpolicella: Economic impact of wine

While the global trend is moving towards lower-alcohol red wines, Amarone della Valpolicella remains a real export hit from Veneto. And this despite the fact that it is certainly no lightweight in terms of depth, complexity and alcohol content. An astonishing phenomenon. But also an easily explainable little miracle. Because alongside Barolo and Brunello, Amarone is the third of the great Italian red wines with a worldwide reputation. And that also means that customers like to buy it because it is a guarantee of high quality.