Explore the most famous Verona wine region with a private Amarone wine tour!
The region
Valpolicella is the land of Amarone and the largest wine-producing area in the province. In fact, it includes seven valleys that surround the city to the north.
Valpolicella Sub-zones
There are three distinct sub-regions:
Valpolicella Classica: This is the historic heart where Amarone was “invented” in 1936. It covers the valleys of Fumane, Marano, and Negrar. This area is very close to Verona city center. Only wines produced here can display the word “Classico” on the label.
Valpantena: This is a single, wide valley located between the Classica and the Eastern zone. It’s famous for its wines and high-quality olive oil.
Valpolicella DOC: Located further east, this area includes the valleys of Mezzane, Illasi, and Tramigna.
These last two regions (Valpantena and the eastern valleys) form the so-called ‘Extended Valpolicella’ because they were added more recently, in the 1970s, to meet the growing global demand. However, their wines offer the same high quality as those from the historic region. The only difference is that you will not find the word ‘Classico’ on the label.
The grapes
Valpolicella wines are all made from a blend of local red grapes. In fact, Corvina, Corvinone, and Rondinella are the ingredients that, combined together, give life to the five appellation wines.
Corvina, with its distinct acidity and low tannin content, is the predominant variety of the blend. Furthermore, it provides typical hints of red fruit and the unmistakable scent of cherries, which is the signature note of the wines in this DOC.
The appassimento method
An Amarone wine tour allows you to immerse yourself in a complex region, where the cultivation of vines has a millenary history. Here, ancient farming traditions are flanked by modern oenological technologies.
In fact, the “trademark” of Valpolicella still consists of a particular and ancient winemaking technique: the “appassimento” or drying method. This technique involves the partial dehydration of the grapes before the fermentation. First, the grapes are carefully selected in the vineyard and then stored in large, ventilated rooms for more than 100 days.
In this way, the winemakers are able to concentrate sugars, as well as aromatic and polyphenolic substances. This occurs thanks to the natural evaporation of water from the berries. This is the production technique used for Amarone and Recioto. These two signature wines are always included in the tasting of each Amarone wine tour.
The wines
Amarone della Valpolicella DOCG is definitely the most famous wine of the region. Firstly, the grapes dry for 100-120 days, losing about 40% of their weight. Secondly, the must undergoes a slow fermentation at a low temperature. Then, Amarone wine ages, usually in large wooden barrels, for at least two years or even much more. Thanks to its complex bouquet and high alcohol content (minimum 14% Vol), it is considered a “meditation wine” and the international symbol of Valpolicella.
Recioto della Valpolicella DOCG is a sweet and very ancient wine. In fact, the first records date back to the 4th century. It is also considered the “father” of Amarone, as Recioto is also produced with dried grapes. The main difference lies in the duration of the fermentation: it is shorter for Recioto, which results in higher residual sugar. Despite its ancient origin, Recioto is relatively unknown outside Verona today. As a matter of fact, it is mostly consumed locally during Christmas or Easter. It is an excellent dessert wine, but it also pairs perfectly with aged or blue cheeses.
Valpolicella Ripasso DOC is made using the re-fermentation technique, which has its roots in rural tradition. In the past, wine obtained with rudimentary techniques was “re-passed“(ripassato in italian) over the pomace of the noble Amarone (or Recioto) to improve its structure. Instead, today, Ripasso sits halfway between a basic Valpolicella and an Amarone. Thanks to its excellent value for money, Ripasso enjoys great commercial success worldwide.
Valpolicella DOC and Valpolicella Superiore DOC are produced from freshly crushed grapes. The first is a fresh wine, ready to drink, with aromas of red fruits. It is a high-quality product for everyday consumption. The Superiore version must have a higher alcohol content and mature for at least one year. While not mandatory, some wineries choose to apply a short grape-drying process to enhance the wine. Therefore, this version generally shows more complexity and a stronger structure.
The cellars
In the entire region there are more than 300 wineries offering a wide choice for the personalization of your Amarone wine tour.
Most of them are small to medium-sized and family-run. Usually, the producer (or a family member) guides visitors through the cellar and the tasting. These types of estates use only their own estate-grown grapes. Furthermore, the vineyards typically surround the winery building. This means that all stages of production, from drying to bottling, take place on-site. As a result, their wines truly reflect the terroir of the valley and can vary greatly from one vintage to another.
However, there is no lack of large wineries as well. There are, in fact, big companies that boast an annual production of over one million bottles; these producers act as the global ambassadors for Amarone. Many of these large estates have their headquarters in historic villas. Consequently, a visit to these wineries offers an artistic as well as an oenological experience.
Are you ready to taste the best of Italy? Contact us to book your private Amarone wine tour!