Beyond the wine and the way it’s made, Amarone della Valpolicella is first and foremost a prestigious Italian appellation, the DOCG (Denominazione di Origine Controllata e Garantita). An appellation for which the appassimento is at the heart of the winemaking process.
After a drying period of several weeks, spread upon trellises or trays, the grapes—primarily the corvina, rondinella and molinara varieties—are placed in ovens for a period of fermentation that can last from 40 to 50 days. And finally, the wine will have aged anywhere from several months to several years in oak barrels before being bottled.
Amarones usually develop aromas of fig, prunes, maraschino cherries and chocolate, all while offering surprising strength, with their dense texture and elevated alcohol content—often more than 15%. They are created to be preserved and prized