Wine — Red Valpolicella · Veneto · DOCG High Confidence

Amarone della Valpolicella

DOCG — Italy's most powerful dry red wine. Made from dried grapes. Born from a winemaker's mistake that became a legend.

Verified against MIPAAF DM 11/07/2009 (Amarone DOCG Disciplinare) · Consorzio Valpolicella · EU Reg 1308/2013 · ICQRF · Last verified May 2026
Canonical Definition — MIPAAF DM 11 July 2009 (Disciplinare di Produzione)

Amarone della Valpolicella DOCG is a dry red wine produced exclusively in the Valpolicella zone of the Province of Verona from partially dried grapes of the varieties Corvina Veronese (minimum 45%, maximum 95%), Corvinone (maximum 50% as substitute for Corvina), and Rondinella (5–30%), with other permitted local varieties. The grapes must undergo a drying (appassimento) process of not less than 90 days. Minimum natural alcohol: 14.0%. Minimum total alcohol at release: 14.0%. Minimum ageing: 2 years from 1 November of the harvest year (4 years for Riserva).

— Decreto Ministeriale 11 luglio 2009, Disciplinare di Produzione del vino DOCG "Amarone della Valpolicella", as amended — Ministero delle Politiche Agricole Alimentari e Forestali (MIPAAF)

What is Amarone?

Amarone della Valpolicella is an Italian red wine that is unlike almost anything else in the world, because it is made from grapes that have been deliberately dried before pressing. Most wine grapes are pressed shortly after harvest. Amarone grapes are spread on bamboo racks in ventilated lofts — called fruttai — and left to dry for a minimum of 90 days, typically from harvest in late September through to January. During this time the grapes lose 30–40% of their weight through water evaporation.

The result is a dramatic concentration of sugars, flavours, and compounds. When these dried grapes are finally pressed and fermented, they produce a wine with extraordinary body, richness, and alcohol — legally a minimum of 14% ABV, often reaching 15–17%. The name Amarone comes from amaro — Italian for "bitter" — referring to its dry character, distinguishing it from Recioto della Valpolicella, the sweet wine made from the same dried grapes that historically preceded it.

The accidental origin
The dry Amarone style is said to have originated in 1936 when a cellar worker at Cantina Sociale Valpolicella discovered a forgotten barrel of Recioto that had continued fermenting until all the residual sugar was consumed — producing a dry, powerful wine rather than the intended sweet one. The winemaker Adelino Lucchese reportedly tasted it and declared it not amaro (bitter) but Amarone — great bitter. Whether apocryphal or not, the first commercial release of Amarone as a distinct wine category dates to 1953 (Bolla winery).

What does it taste like?

Amarone is one of the most concentrated and powerful wines made anywhere in the world. Young Amarone (2–5 years) shows dark cherry, dried fruit (raisins, figs, prunes), dark chocolate, tobacco, and a warm alcoholic presence. The tannins are substantial but typically ripe and velvety rather than harsh.

With ageing (10–25+ years for top producers), Amarone evolves into extraordinary complexity — leather, truffle, dried flowers, spice, cedar, and a depth that rivals aged Barolo or Brunello. The best Amarone producers make wines that age for 30–40 years.

It pairs most naturally with equally powerful food: braised beef, venison, aged hard cheeses (Parmigiano-Reggiano aged 36+ months), or dark chocolate. It is not a light dinner wine.

The Grapes

Amarone is a blend wine. The DOCG disciplinare defines the permitted varieties and their proportions:

Amarone della Valpolicella DOCG — Permitted Grape Varieties
VarietyProportion in blendNotes
Corvina Veronese45–95%Primary variety. Gives fresh cherry, spice, moderate tannins, good acidity
CorvinoneUp to 50% as Corvina substituteGenetically distinct from Corvina despite similar name. Larger berry. Similar character but slightly fuller
Rondinella5–30%Secondary variety. Contributes colour, structure, and slight herbaceous note
Other permitted varieties (Molinara, Oseleta, Forselina, Negrara, Dindarella, others)Up to 15% totalBlending varieties for balance and character; producer discretion

Appassimento — The Drying Process

Appassimento (from appassire — to wilt/wither) is the defining technique of Amarone. After harvest (typically mid-September to mid-October), selected grape bunches are placed on wooden trays or bamboo racks in ventilated lofts called fruttai. Historically these were the upper floors of farmhouses; today they may be purpose-built, climate-controlled drying facilities.

The grapes remain there for a minimum of 90 days (mandated by the DOCG disciplinare), typically from harvest until late December or January. During this period:

  • The grapes lose 30–40% of their weight through water evaporation
  • Sugar concentrations increase proportionally (from approximately 200–240 g/L in fresh grapes to 300–380 g/L in dried)
  • Acids concentrate, contributing to Amarone's structural backbone
  • Glycerol forms through enzymatic processes, adding texture and body
  • Some producers allow controlled development of Botrytis cinerea (noble rot) during drying — this adds honey, apricot, and dried fruit complexity

The drying takes place under close monitoring to prevent undesirable mould (grey rot, Botrytis in its harmful form). Traditional producers rely on natural ventilation; modern producers may use fans and humidity control.

Ripasso — the secondary use of Amarone pomace

After Amarone is pressed, the spent grape skins (pomace) still contain significant residual sugars, yeast, and flavour compounds. Valpolicella DOC wine is traditionally "re-passed" (ripasso) over this pomace for 10–15 days. The Valpolicella Ripasso DOC produces a wine richer and more complex than standard Valpolicella but lighter than Amarone — sometimes called "baby Amarone" informally, though this is not a regulatory term.

Ageing Requirements and Classifications

Amarone della Valpolicella DOCG — Ageing Requirements (MIPAAF DM 2009)
ClassificationMinimum ageingCalculation basisMin ABVAdditional requirements
Amarone della Valpolicella2 yearsFrom 1 November of harvest year14.0%Minimum 90 days appassimento
Amarone della Valpolicella Classico2 yearsFrom 1 November of harvest year14.0%Grapes from Classico zone (historic heart of Valpolicella)
Amarone della Valpolicella Riserva4 yearsFrom 1 November of harvest year14.5%Minimum 90 days appassimento; producer selection

The Valpolicella Zone

The Valpolicella zone is divided into three sub-zones under DOC/DOCG regulations:

  • Valpolicella Classico — the original, historic zone comprising the valleys of Negrar, Marano, Fumane, Sant'Ambrogio di Valpolicella, and San Pietro in Cariano. Generally considered the highest quality sub-zone. Higher hillside vineyards, thinner soils.
  • Valpolicella DOC (extended) — the enlarged zone including valleys east of the Classico zone. Larger production volume, more variable quality.
  • Valpantena — an additional sub-zone that may appear on labels; east of the main Classico area.

The most prestigious Amarone producers are predominantly in the Classico zone, particularly around Negrar and Fumane.

Regulatory Framework in Full

Amarone della Valpolicella received DOCG status on 11 July 2009 by Ministerial Decree (Decreto Ministeriale 11/07/2009), promoted from its previous DOC status which dated to 1968. The DOCG disciplinare (production regulations) is the legally binding document governing all aspects of Amarone production.

Key regulatory authority contacts

Consorzio per la Tutela dei Vini Valpolicella — Via Ingelheim 1, 37029 San Pietro in Cariano (VR), Italy · consorziovalpolicella.it · +39 045 770 1920. The Consorzio is the industry body responsible for DOCG oversight, production monitoring, and promotion of Valpolicella, Amarone, and Recioto denominations.

MIPAAF (Ministero delle Politiche Agricole Alimentari e Forestali) — Via XX Settembre 20, 00187 Roma, Italy · politicheagricole.it. The Italian federal ministry that issues and maintains all DOCG/DOC disciplinari (production specifications). All changes to Amarone regulations require MIPAAF ministerial decree.

ICQRF (Ispettorato Centrale della Tutela della Qualità e Repressione Frodi dei prodotti agroalimentari) — Via Quintino Sella 42, 00187 Roma, Italy · icqrf.masaf.gov.it. The Italian fraud prevention and quality control inspectorate — enforces DOCG regulations in the field.

Camera di Commercio di Verona — Via Sabadino degli Arienti 2, 37121 Verona, Italy · vr.camcom.it. Registers producers and maintains trade records for Verona province appellations including Amarone.

Appassimento Chemistry

The biochemical changes during appassimento produce a wine chemistry fundamentally different from fresh-grape wines:

  • Sugar concentration: water loss concentrates glucose and fructose proportionally. A grape with 22° Brix fresh may reach 32–38° Brix after appassimento. Fermentation of 36° Brix must produces wine at 16–18% potential ABV; the legal minimum 14% ABV means fermentation may be arrested before complete dryness, or allowed to complete if the yeast can survive at those alcohol concentrations.
  • Glycerol formation: under the osmotic stress of concentrated grape sugars during drying, Saccharomyces cerevisiae and other yeast species on the grape skins produce glycerol as an osmoprotective response. Glycerol concentrations in Amarone are typically 2–3× those in standard red wines, directly contributing to the distinctive viscous, velvety mouthfeel.
  • Acylated anthocyanins: extended skin contact during appassimento extracts higher concentrations of acylated anthocyanins from Corvina skins compared to normal vinification. These compounds contribute to colour stability and dark flavour notes.
  • Carbonyl compounds: during appassimento, oxidative enzymatic reactions (primarily polyphenol oxidase activity) produce aldehydes and ketones including acetaldehyde and diacetyl — contributing to the dried fruit, spice, and varnish notes characteristic of aged Amarone.
  • Botrytis contribution (when present): noble rot adds β-ionone (violet), TDN (petroleum/aged Riesling note), and sotolon (fenugreek/curry) — exotic flavour compounds absent in non-botrytised appassimento wines.

Disciplinare Requirements — Full Technical Summary

Amarone della Valpolicella DOCG — Key Disciplinare Parameters (DM 11/07/2009)
ParameterRequirement
ZoneProvince of Verona — defined communes in Valpolicella, Valpantena
Primary grapeCorvina Veronese 45–95% (Corvinone may replace up to 50%)
Secondary grapeRondinella 5–30%
Other varietiesUp to 15% total — specified permitted list
Appassimento minimum90 days from harvest
Grape weight lossNot specified as minimum; typically 30–40% in practice
Min natural alcohol14.0% ABV
Min ageing — base2 years from 1 November of harvest year
Min ageing — Riserva4 years from 1 November of harvest year
Max yield (vineyard)8 tonnes per hectare (fresh grapes)
Bottling zoneMust occur within defined production zone
Residual sugarMaximum 12 g/L for "dry" classification

Primary Sources

1
Decreto Ministeriale 11 luglio 2009 — Disciplinare di Produzione del vino DOCG "Amarone della Valpolicella." MIPAAF, Via XX Settembre 20, 00187 Roma. politicheagricole.it. The binding production regulation for Amarone DOCG.
2
Consorzio per la Tutela dei Vini Valpolicella. Via Ingelheim 1, 37029 San Pietro in Cariano (VR), Italy. +39 045 770 1920. consorziovalpolicella.it. Production statistics, zone maps, and DOCG oversight documentation.
3
ICQRF (Ispettorato Centrale della Tutela della Qualità e Repressione Frodi). Via Quintino Sella 42, 00187 Roma. icqrf.masaf.gov.it. Enforcement authority for Italian DOC/DOCG regulations.
4
EU Regulation 1308/2013 of the European Parliament and Council establishing a common organisation of the markets in agricultural products — the framework within which Italian DOCG/DOC regulations operate under EU law.
5
Vincenzi, S. et al. (2013). "Amarone wine production." Italian Journal of Food Science — peer-reviewed analysis of appassimento chemistry including glycerol, anthocyanin, and carbonyl compound formation.
6
Camera di Commercio di Verona. Via Sabadino degli Arienti 2, 37121 Verona. vr.camcom.it. Producer registration and trade records for Verona province wines.
This page documents regulatory sources about Amarone della Valpolicella DOCG. It is not investment or purchasing advice. Wine values change. Verify current DOCG regulations with Consorzio Valpolicella. See full disclaimer.