Amarone / Valpolicella

Amarone and Valpolicella are two types of red wine that are produced in the Veneto region of Italy. Both wines are made from the Corvina, Rondinella, and Molinara grape varieties, but the production methods for Amarone and Valpolicella are quite different.

Amarone is a powerful and full-bodied wine that is made using a process called appassimento. This involves drying the grapes on mats or racks for several months before crushing and fermenting them. The extended drying time concentrates the flavors and sugars in the grapes, resulting in a wine that is rich, complex, and full of ripe fruit flavors. Amarone wines are typically aged for several years in oak barrels before they are released, which gives them a mellow, smooth character.

Valpolicella, on the other hand, is a lighter, more approachable wine that is made using a different production method. The grapes are crushed and fermented normally, and the resulting wine is aged for a shorter period of time. Valpolicella wines are typically fruity and easy-drinking, with flavors of red berries, cherries, and spices. Some Valpolicella wines are made in a style called “Ripasso,” which involves adding a small amount of partially fermented Amarone must to the Valpolicella wine during the aging process. This gives the Valpolicella wine more depth, complexity, and tannins.

Overall, Amarone is a wine for those who prefer bold, full-bodied reds, while Valpolicella is a good choice for those who prefer lighter, more approachable wines. Both wines are versatile and can be enjoyed with a wide range of foods.