Today Amarone della Valpolicella is unanimously considered to be the most prestigious wine of the Verona area and one of the most important Italian big reds. The Amarone has received similar recognition and appreciation by wine experts and consumers as the other famous Italian reds, such as the Barbaresco, Barolo and Brunello wines. Amarone della Valpolicella is made like the other “red brothers” in Valpolicella using the Corvina, Rondinella and Molinara grapes.
Amarone della Valpolicella is a very ripe, raisiny, full-bodied wine with an intense ruby colour that with aging becomes ‘granato’.In terms of gastronomy, Amarone goes perfectly with grilled dishes, game, roasted or braised meat, roast lamb or goat, with tasty and mature cheeses, or with traditional Veronese culinary recipes such as brasato (roasted meat).

The origin of its name comes from the Italian word amaro “bitter” (Amarone means big bitter), in contrast to the sweet Valpolicella wine Recioto. Grapes used for the Amarone must be perfect without any bruises. The grape selection process is done by hand and requires experience and a careful eye. After picking, the grapes are taken into large fruit-drying rooms called “fruttai” and are dried on racks for at least four months.