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Alcoholic drinks from Valpolicella, Verona province, Veneto, Italy
Amarone is a dry red wine made from Corvina, Corvinone and Rondinella grapes that are dried indoors for 100–120 days before they are crushed. The dried grapes must reach at least 14 % potential alcohol, and the wine is aged at least two years before sale.
| Corvina Veronese and/or Corvinone grapes45–95 % | [docg-gu2019][am02-2019] |
| Rondinella grapes5–30 % | [docg-gu2019] |
| Other red grapes allowed in Verona provinceUp to 25 % in all | Non-aromatic reds up to 15 % (10 % per variety); Italian native reds for the other 10 %[pdo-sd2014] |
| Starter | defined-culture (selected wine yeast in the one study that records it) |
Total time across the recorded steps: 2.3 years
What changes: Starting material: sound Corvina and Rondinella bunches
In one study the grapes were picked ten days before the normal Valpolicella harvest. Output: selected bunches.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Amarone is a dry red wine made from Corvina, Corvinone and Rondinella grapes that are dried indoors for 100–120 days before they are crushed. The dried grapes must reach at least 14 % potential alcohol, and the wine is aged at least two years before sale. Made in 5 steps over 2.3 years. The longest step, age before release, takes at least 2 years (Disciplinare di produzione DOCG vini "Amarone…). Selected wine yeasts (the study names no species), with a second, alcohol-tolerant strain added at 12–13 % alcohol and Oenococcus oeni do most of the fermenting.
| Main step | at least 2 yearsSet[docg-gu2019] | Age before release |
|---|---|---|
| Temperature | 21 °CMeasured[tomasi2021] | Malolactic fermentation |
Ordinary red wine is fermented from fresh grapes at harvest. For Amarone the grapes first dry indoors for 100–120 days, the figure in the single document (one study gives an average of 2.5 months), until about 30 % of their weight is gone, so the wine is stronger and fuller and is not made until December at the earliest.
Amarone is a strong wine. The DOCG rules require at least 14 % vol actual alcohol.
Every number is labelled with how it is known. How this atlas is made
The single document says drying grapes has been traditional in Valpolicella since the 4th century and that the first bottle of Amarone della Valpolicella dates from 1953. The DOCG specification says the name was already recognised as a DOC by a decree of 21 August 1968. It is now a DOCG and an EU PDO.
