Amarone Della Valpolicella is produced only in the province of Valpolicella in the region of Veneto. Valpolicella Is a few miles north of the city of Verona.
Amarone is always made from the grapes: Corvina, Rondinella and Molinara.
Amarone Winemaking After the grapes for the Amarone are picked, they are put on racks in a building to naturally dehydrate until January - The grapes are then crushed and fermented into Amarone wine. The resulting wine is rich, soft, velvety and smooth. The length of the drying process is typically 120 days but varies according to producer and the quality of the harvest. The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for Molinara and 27 to 40% for Rondinella. Following drying, end of January/beginning of February, the grapes for Amarone are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days. After fermentation, the wine is then aged in barriques made from either French, Slovenian or Slavonian oak The words "Della Valpolicella" mean from Valpolicella.
Amarone ages for a long time and are considered collector wines.