Amarone comes from the same hills as Valpolicella, north of Verona, but from an ancient technique: the best grapes are picked and left to dry for a few months in drying lofts, losing water and concentrating sugars and aromas. Legend has it that it was born from a cask of Recioto, the area's sweet passito, that fermented to dryness by mistake. Recognised as a style of the DOC in 1990, it became an independent DOCG in 2010, with the Classico and Valpantena mentions.
The grapes are Corvina, which may be partly replaced by Corvinone, and Rondinella, with small shares of other local varieties. Minimum ageing is two years from 1 January after the harvest, four for the Riserva; minimum alcohol is 14 degrees, and the wine often exceeds 15.
Deep garnet in colour, with aromas of cherries in spirit, prunes, cocoa and spice, a full body with enveloping tannins and a warm finish that feels almost sweet while remaining dry. It is a wine for grand roasts, meat braised in Amarone, game and very aged cheeses, or for sipping on its own.
