Amarone is one of Italy’s most famous red wines, and arguably one of the most famous wines in the world – known for its ultra-rich fruit character, full body, and decadent style. To be called ‘Amarone’, the wine must come from Valpolicella in the Veneto region of northern Italy, be made with air-dried grapes, and aged for a minimum of two years. There are three distinct quality levels to look out for on the label when buying Amarone:

1. Amarone della Valpolicella – this is the entry level within Amarone. But quality is still very high. The wine is aged for a minimum of two years, at least one in barrel, and has that characteristic concentrated flavour that comes from air-dried grapes.
2. Amarone della Valpolicella Classico – that word “Classico” means the grapes had to have come from a historic subregion within the Valpolicella area. These premium grapes lend deeper, more intense flavours to the final wine.
3. Amarone della Valpolicella Classico Riserva – this is highest quality level for Amarone wines. Instead of the normal two years, a Riserva Amarone must be aged for a minimum of four years, with at least one in barrel. This extra ageing contributes to greater depth, complexity, and maturity of flavour.

Want to try an Amarone wine for yourself? You can explore our range of Amarone wines on the page above these FAQs.

Amarone stands out from other reds because it’s made with grapes that have been air-dried after harvest – a process known as ‘appassimento’. Grapes are laid out in a well-ventilated area for three to four months, allowing water in the grapes to evaporate. The dried grapes are then gently pressed to release the rich juice, which is then fermented dry. It’s a timely and costly process, but all this extra effort means the final wine has greater flavour intensity and power than many other styles of red. It also has incredible longevity, meaning it can age for years – developing extra layers of flavour complexity.

Amarone is generally regarded as a dry wine, based on a level of residual sugar present in the liquid. But you may still detect sweetness on the palate when tasting the wine. There can be a few reasons for this. Amarone wines are incredibly rich and full-bodied, with masses of juicy fruit characteristics – like figs and raisins. These highly concentrated flavours can give the sensation of sweetness, while the wine itself has minimal residual sugars. The high alcohol content of Amarone wines also plays a part, as the perception of warming alcohol can mask dryness. Even so, the sweet fruity notes of Amarone are part of its signature style and makes every sip that much more pleasurable.

Amarone is a very powerful, rich wine thanks to the air-drying process used to concentrate the grapes. Even the alcohol content is generally higher for Amarone than it is for other wines. So you’ll likely notice the alluring aromas as soon as you start to pour. Then raise the glass to your nose and you’ll get a medley of almost sweet-smelling fruits wafting from the glass. Think ripe black and red cherries, with notes of dried fig and chocolate.

For the most part, Amarone wines are dry. But that’s not to say you won’t taste all those massive fruit flavours on every sip – cherry liqueur, plum, balanced by red berry freshness, leading to notes of cocoa and warming spice on the long finish. As you age the wine, the flavour complexity reaches even greater heights. You start getting cigar box, tar, even tiramisu. Amarone wines are tasting experience every wine lover deserves!

Seeing as Amarone wines are likely to be an occasional extravagance, you’ll want to make sure you enjoy them at their best. So here are a few things you should consider before taking your first sip of these special-occasion bottles.

1. Temperature: It’s a common misconception that all red wines should be served at room temperature, around 20°C. But many, if not all, red wines benefit from some chilling. Amarone wines included. Pop your bottle in the fridge for 20-30 minutes to (so the wine ends up at around 15-18°C) – this helps to soften the alcohol and amplify the fruit flavours.
2. Decanting: Pouring your wine into a decanter before serving allows the tannins to soften and the flavours to really open up. And in older vintages, you’ll be able to leave behind any sediment that has formed in the bottle.
3. Breathing time: Even young Amarone wines benefit from breathing time. Start with 1-2 hours in the decanter, and increase for older vintages. Even after you’ve poured yourself a glass, you’ll find that the flavours continue to evolve over time. Sip and see how they change over the course of an evening.

Do remember that the enjoyment of wine is a personal experience, so feel free to experiment find the serving that best suits your tastes.

Amarone wines are big, full-bodied, and powerful, boasting a wonderful array of complex spiced fruit flavours. So the best food pairings for Amarone wines include hearty dishes that complement their bold character. We’ve listed out five of our top pairings below:

1. Grilled Ribeye Steak: The robust flavours of a perfectly grilled ribeye complement Amarone’s bold flavour profile, creating a savoury and indulgent pairing.
2. Aged Parmesan Cheese: Any strong cheeses are a great match for Amarone. But the nutty, salty notes of aged Parmesan go particularly well.
3. Wild Mushroom Risotto: The rich, creamy, and earthy flavour profile of these dishes allows the baked fruit richness of Amarone wines to really shine.
4. Braised Lamb Shanks: The tender and succulent meat of braised lamb shanks really soften Amarone’s tannins and powerful flavours, amplifying the juicy fruits.
5. Dark Chocolate Fondue: For a sweet option, select fruits that match Amarone’s flavour profile – black cherry, figs, dark berries – and enjoy dipped in dark chocolate.