Amarone della Valpolicella Rises as a Global Icon of Italian Winemaking

Amarone della Valpolicella DOCG, a powerful red wine from the Veneto region in northeastern Italy, has become one of the country’s most recognized and exported wines. Its origins are rooted in the Valpolicella area near Verona, where winemaking traditions date back centuries. However, Amarone as it is known today only emerged in the 20th century. The story goes that in the 1930s, a winemaker accidentally allowed a barrel of Recioto—a sweet wine made from dried grapes—to ferment to dryness. This unexpected result produced a robust, dry wine with high alcohol content, which locals called Amarone, meaning “the Great Bitter.” The event became known as the “Miracle of Amarone,” and soon after, producers began intentionally making this style.

The production of Amarone della Valpolicella is strictly regulated. The process begins with the appassimento method, where harvested grapes are laid out on racks or in crates to dry for about 100 to 120 days. During this period, the grapes lose up to half their weight as water evaporates, concentrating sugars and flavors. Only healthy grapes are used, and they are regularly ventilated to prevent mold. This ancient technique is so significant that the Veneto region has proposed it for UNESCO World Heritage recognition.

The Valpolicella region covers about 240 square kilometers and includes 19 municipalities authorized to produce Amarone. The landscape is defined by terraced hillsides at elevations between 150 and 450 meters above sea level. The climate is mild, influenced by Lake Garda to the south and protected by the Alps and Lessini Mountains to the north. These conditions help create frequent autumn fogs that aid in grape drying. Soils vary across the region, with limestone, clay, volcanic ash, and sandy components contributing to the complexity of the wines.

Amarone della Valpolicella must be made primarily from Corvina, Rondinella, and Corvinone grapes, though other local varieties like Molinara and Oseleta can be included. The resulting wine is full-bodied and often reaches alcohol levels between 15% and 18%. There are several classifications within Amarone production. The basic DOCG wine can come from any of the 19 municipalities. Amarone della Valpolicella Classico is produced only in five historic towns—Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio—where cooler microclimates yield more aromatic wines. Amarone della Valpolicella Valpantena comes from a specific valley recognized for its unique soils and climate.

Riserva versions require longer aging—at least four years—and are made from select grapes in top vintages. These wines are more complex and structured, often with higher alcohol content.

Amarone received DOC status in 1968 and was elevated to DOCG (Denominazione di Origine Controllata e Garantita) status in 2010, reflecting its quality and importance. Today, Amarone is a major export product for Italy. Despite global trends favoring lighter red wines with lower alcohol content, Amarone’s rich style remains popular abroad. In recent years, about 61% of production has been exported, with the United States accounting for 14% of exports, Canada for 13%, and Switzerland for 12%.

The economic impact of Amarone della Valpolicella on the Veneto region is significant. Alongside Barolo and Brunello di Montalcino, it stands as one of Italy’s most prestigious red wines. Its reputation for quality makes it a favorite among collectors and wine enthusiasts worldwide.

Amarone’s appeal also lies in its versatility at the table. Its intense flavors pair well with hearty dishes such as braised meats or aged cheeses. The wine’s story—from accidental discovery to international acclaim—adds to its allure for consumers seeking both quality and tradition.

As interest in Italian wines continues to grow globally, Amarone della Valpolicella remains a symbol of craftsmanship and regional identity for Veneto winemakers. Its continued success demonstrates that even as tastes evolve, there is enduring appreciation for wines with deep roots and distinctive character.