/amarˈone dˈella valpolit͡ʃˈɛlla/
- Veneto
- Vineyard Area: 8.536,33 HectaresÂ
- Year Appellation Started: 2010
- Appellation Last modified: 2019
- Red Grapes: Corvinone, Corvina, Rondinella
- Air dried
- Air dried: 45 – 95% Corvina + maximum 50% Corvinone + 5 – 30% Rondinella + maximum 25% other authorised red grape varieties for the province of Verona. Minimum ageing 24 months, 48 months for Riserva.
- Total Production: 142.147 Hectolitres
- Red Wine: 100%
- Amarone della Valpolicella is made using a unique winemaking technique called appassimento. This process involves drying harvested grapes on racks or straw mats for several weeks to concentrate their sugars and flavours before fermentation.
- The origins of Amarone can be traced back to ancient winemaking traditions in the Valpolicella region of Veneto, Italy. The modern style of Amarone as we know it today emerged in the mid-20th century, gaining popularity for its bold flavors and aging potential.