Amarone is one of the most famous wines from Veneto. Hand-picked grapes are dried for three to four months after the harvest and during that period they lose nearly half of their water content. It is further aged in oak barrels. Due to the traditional way of producing Amarone, the wine becomes very intense and strong.
This region’s history of growing grapes for over a millennium is illustrated by the name Valpolicella, which comes from the Latin vallis polis cellae or, ‘valley of many wine cellars’. Eight grape varieties are used to produce Amarone, most significantly Corvina Veronese, Rondinella and Molinara.