Introduction

Amarone Della Valpolicella is a designation of wine that is produced in Valpolicella, Veneto, a northeastern region of Italy. Amarone is special not only because of where it is made, but how it is made. There is a unique process used, which is what gives Amarone its depth and complexity. The grapes, typically a blend of Corvina, Corvinone, and Rondinella, are harvested later than those destined for lower-tiered wines, achieving increased ripening and sugar development. After harvest the grapes are left to dry for 120 days, essentially becoming raisins. They lose up to 40% of their weight, resulting in intense concentration and high sugars. It takes twice as many grapes to produce one bottle of Amarone, than regular wine! Not all Amarone are created the same and although there are strict rules for winemakers to follow, such as using only approved varietals, or achieving a minimum 14% ABV, there are different styles. From elegant and nuanced, to bold and rich, there are many Amarone to explore. Amarone is produced to cellar, and some can last decades when stored properly. You can enjoy today at 18C, or cellar for up to 10 years. Whether drinking today or later, we suggest decanting your Amarone an hour prior to serving.

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How it looks

How it smells

Intensely aromatic right out of the gates, with notes of dried figs and cherries, plums, blackcurrant jelly, and bittersweet chocolate. It's sweet without being cloying, and there's a hint of a floral note, reminiscent of dried violets and jasmine.

How it tastes

Rich, dense and structured on the palate - everything we love about Amarone! It's never jammy or overbearing though and there's enough acid on the finish to keep it fresh and inviting. At 15.5%, the alcohol is well balanced, and the finish is long and dry, with vibrant fruit right to the end.

Recommended food pairing

Anything braised, long and slow. Just like the wine, with patience, the flavours of the meat or mushroom will concentrate to create depth & complexity. This showcases a complementary pairing, where the wine and the meal matches in terms of body and intensity.