Unveiling Amarone: Italy’s Boldest Red Wine

During our trip to Italy this past May, we spent two incredible days in the Valpolicella region visiting two standout wineries: Masi and Cantine Buglioni. Both produce beautiful Amarone and Ripasso wines unique to this area, using a traditional winemaking method you won’t find anywhere else. Here's a little background on Amarone and what makes it so special.

A Sip of Velvet from Veneto

Imagine swirling a glass of deep ruby wine, filled with aromas of dried cherries, dark chocolate, and warm spices. That’s Amarone della Valpolicella, a luxurious red from Italy’s Veneto region that delivers richness, complexity, and elegance in every sip. Whether you’re just getting into wine or have a cellar full of favorites, Amarone is one to know and experience.

How Amarone Came to Be

Amarone’s story starts in the hills of Valpolicella, near Verona, where winemaking goes back centuries. The name comes from amaro, meaning “bitter” in Italian, which hints at its dry, powerful character. Legend has it that Amarone was discovered by accident when a Recioto (a sweet wine) was left to ferment too long, transforming the sugars into alcohol and creating a bold, dry red. By the 1950s, producers like Masi and Bertani were intentionally making Amarone, and it earned its DOCG status in 2009. It’s now a true symbol of the region’s winemaking skill.

The Appassimento Method

What sets Amarone apart is the appassimento process. After harvest, grapes like Corvina, Rondinella, and Molinara are laid out on straw mats or racks to dry for several months. This shrinks the grapes by up to 40 percent, concentrating sugars and flavors. The dried grapes are then fermented into a dry wine with high alcohol (often 14 to 16 percent) and aged in oak barrels for at least two years, or five for Riserva. The result is a wine with depth, richness, and balance. It’s truly a labor of love.

What It Tastes Like

Amarone is bold and complex, with flavors of dried cherries, figs, cocoa, leather, and spice. It’s full-bodied, velvety, and lingers long on the palate. You might pick up notes of coffee, herbs, or black pepper as it opens up. Top vintages like 2015 and 2016 are known for their balance and age-worthiness. Some can cellar beautifully for 15 to 20 years when stored properly.

Food Pairings

This is a wine that begs for food. It pairs beautifully with rich dishes like braised short ribs, osso buco, mushroom risotto, or aged cheeses like Gorgonzola and Parmigiano-Reggiano. Vegetarians can enjoy it with roasted vegetables or a savory lasagna. These are perfect fall and winter wines thanks to their depth and velvety texture.

Tip: Decant Amarone for at least an hour before serving and pour into a large glass at about 60 to 65°F to let the aromas shine.

Buying and Enjoying

Look for producers like Allegrini, Masi, Tommasi, or Zenato. We currently carry Masi and Zenato at Wine 4U. Expect to spend $40 to $100 or more per bottle depending on the producer and vintage. Great years to look for include 2015, 2016, and 2018.

If you're new to Amarone, start with a younger bottle (around 5 to 7 years old) for brighter fruit notes. If you love more earthy, aged wines, go older. These are bold wines and may be an acquired taste, especially if you're used to smoother reds like Brunello or Barolo.

Final Thoughts

Amarone isn’t just a wine. It’s an experience. From the drying of the grapes to the richness in the glass, every step reflects time, care, and tradition. Whether you’re sipping it fireside or sharing a bottle with friends over a special meal, Amarone delivers something unforgettable. Come by the shop and let me show you a few I love.

Cheers,
Beth