Amarone della Valpolicella
Amarone della Valpolicella is a powerful, dry red wine from Veneto in northeastern Italy, made primarily from Corvina and Corvinone, often with Rondinella. Its defining technique is appassimento, where harvested grapes are dried for several months before fermentation, concentrating their sugars, flavors, and structure. Unlike sweet Recioto, Amarone is fermented until most of that sugar is converted to alcohol, creating a dry wine with high alcohol and considerable richness. Typical flavors include dried cherry, plum, fig, chocolate, spice, and savory herbal notes. The result is one of Italy’s most distinctive reds, combining intensity and concentration with the acidity needed to keep the wine balanced.
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