Amarone della Valpolicella is one of the most prestigious and well-known red wines in the world, a wine that has made Valpolicella and all the hills around Verona one of the best known destinations for wine lovers.

It comes from the Corvina or Corvinone and Rondinella vines found in the hilly area north of Verona between Lake Garda and the Lessini Mountains.

These grapes are harvested in October and left to dry for the following four months.
The bunches are then pressed and the must is left to rest in wooden barrels where fermentation begins for about 30-50 days.

Legend has it that by mistake a recioto barrel was forgotten and with the rising spring temperatures the wine continued to ferment.

The result was a totally different wine from the recioto with a more marked bitter component.

The color of Amarone della Valpolicella is an intense ruby ​​red tending to garnet.
The scent is of ripe fruit, sour cherries in alcohol, spices, tobacco and nutmeg.

It is an alcoholic wine, very full, very structured, intense and elegant that needs a few years to be fully savored.
The process from the vinification to the marketing of the wine takes about four years.

Amarone della Valpolicella is a wine that gives its best with autumn or winter dishes such as braised meats, stews, roasts, especially game.
It also goes well with aged cheeses and cured meats.



Vinification is the biochemical process of transformation into wine of the must obtained from the pressing of the grapes.