Amarone della Valpolicella DOCG is a DOCG red wine, which finds it origin in a fermentation mistake of Recioto, a typical sweet passito of Valpolicella; as a matter of fact, in 1936 a winemaker Adelino Lucchese found a barrel of Recioto that had been forgotten in the cellar for quite a while. The wine inside had undergone fermentation over time, transforming all the sugars into alcohol.
Thus, the cellar master during the tasting called out: "Questo non è Amaro, questo è Amarone!" (This is not bitter, it's very bitter!).
Since then, it has been the most prestigious red wine in the Veneto region, one of the best loved in Italy and whose excellence is renowned throughout the world.

The vines used for Amarone are typical of Valpolicella: Rondinella, Corvina, Corvinone and other autochthonous vines. The production technique of Amarone is unique, because the grapes are harvested by hand and then left to dry in the typical arele (drying boxes) for over one hundred days.
Appassimento is a technique that leads to the partial dehydration of the grape. The water evaporates and sugars, organic acids, mineral salts and aromas accumulate in the grapes. Vinification may start from December 1st and can last up to 90 days, time in which all the sugar is transformed into alcohol. Afterwards, the wine is aged for at least 2 years. The result is an extremely elegant and long-lasting wine, with concentrated aromas, notes of berries and enveloping hints of spices. The hilly areas of production of Amarone della Valpolicella DOCG extend from the foothills of the province of Verona to Lake Garda and are called: Classico and Valpantena.

Amarone della Valpolicella DOCG is a grandiose, powerful wine with a very rich bouquet and an important alcohol content which is however balanced by its softness and its aromatic complexity. A wine that can easily be uncorked after twenty years if stored correctly.