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Lets Talk About Amarone della Valpolicella...

Updated: Dec 18, 2020

Did you know that Amarone wine is a lucky blunder?

The history of Amarone wine is nothing more than a barrel of “Recioto” (sweet Italian wine) that was forgotten by one lucky winemaker (Adelino Lucchese).

The undisturbed wine continued to ferment until all sugar was transformed into alcohol, turning the sweet “Recioto” into a powerful, dry wine, high in alcohol, full-bodied, complex, sensual and captivating! And just like that, the great Amarone wine came to life!

The name “ Amarone” is derived from the Italian adjective “amaro” meaning “bitter”, but Amarone is anything but bitter; it is a wine that engages all your senses, a wine that could travel with you through the ages and take you to the land of love and the birthplace of Romeo and Juliette!

It is called Amarone della Valpolicella, because it is produced only in Valpolicella, an ancient Roman town, north-west of Verona. According to The Oxford Companion of Wine, the name Valpolicella is derived from a mixture of Latin and Greek, which translates to: “ the valley of many cellars”; in a way, the name seems appropriate as Valpolicella produces a wide range of wine styles due to the various production techniques used.

Valpolicella Classico, which is a simple and fruity wine with light tannins and aromas of red cherry, is rarely oaked and typically produced for immediate consumption.

Valpolicella Ripasso is produced in the “ripasso” technique by using grape skins from fermenting Amarone della Valpolicella. The Valpolicella remains in contact with the pomace of Amarone for 10/12 days, where a second alcoholic fermentation occurs. “Ripasso” method gives Valpolicella wine a better structure.

Recioto della Valpolicella and Amarone della Valpolicella, are both produced in the “passito, or appassimento” method” to increase structure, flavor concentration and red colors. The grapes are picked early to preserve acidity, and dried indoors for several months to achieve the required level of concentrated sugar and flavors. Fermentation then takes place in the winter.

Corvina is the main grape in Valpolicella, a native to the region, which has a thin skin, moderate color, low to medium tannin and high acidity, typically blended with Rondinella and Molinara.

SECOLI - Amarone della Valpolicilella DOCG - 2017

The wine is dry, has intense aromas and flavors of concentrated red berries, topped with hints of spices, tobacco and leather; has a full body, medium to high tannin, high alcohol, and a lingering finish with delicious layers of flavors.

*Open at least one hour before you drink - pairs well with red meat, and aged cheese, but if you would like to go the Veronese way, try it with risotto all’ Amarone! Salute’!

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