Amarone della Valpolicella DOCG

The MASAF disciplinare (2023) traces the wine's history to the fourth century AD, when Cassiodorus, minister of King Theodoric, wrote to Valpolicella landowners asking for the royal table a wine made with a special grape-drying technique, called Acinatico and described as "mosto invernale, freddo sangue delle uve". The same text cites the Edict of Rotari, which set severe penalties for damaging vines, a 1503 estimo describing a valley rich and famous for its wines, and Scipione Maffei, who proposed the word "amaro" for the wine. According to the disciplinare, the first unlabelled bottles of Amarone appeared only in the early 1900s, for family use or for friends, and the first commercial bottle of Amarone della Valpolicella dates from 1953. Decanter (2019) reports the legend that Amarone was born after a Recioto fermentation was left too long, and notes that traditionalists may view the style as a product of the 20th century; Decanter's Michael Garner (2018) writes that Amarone has only commonly been labelled as such since World War II. The disciplinare records the first production rules and DOC recognition in 1968, and ministerial decrees of 24 March 2010 that made the four types, Valpolicella, Valpolicella Ripasso, Recioto della Valpolicella and Amarone della Valpolicella, autonomous.

• The Consorzio Tutela Vini Valpolicella dates its first meeting to 9 November 1924 in San Pietro in Cariano and its formal constitution to 9 February 1925
• Decanter (2019) quotes Michael Garner's book Amarone and the fine wines of Verona, in which Recioto is called "the true mother of Veronese red wines"
• The first commercial bottle of Amarone della Valpolicella dates from 1953, according to the MASAF disciplinare (2023)
• The DOCG disciplinare was approved by DM of 24 March 2010 (G.U. 84 of 12 April 2010) and modified by decrees of 2011, 2014, 2019 and 2023, per the Consorzio-hosted disciplinare text

The MASAF disciplinare (2023) describes a production zone covering the whole foothill strip of the province of Verona, from Lake Garda almost to the border with the province of Vicenza, made up of valleys and hills that enter the plain in the "forma di una mano", the shape of a hand. It lists 19 communes, in whole or in part: Marano, Fumane, Negrar, Sant'Ambrogio, San Pietro in Cariano, Dolcè, Verona, San Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, San Mauro di Saline and Montecchia di Crosara. With the Lessini mountains to the north, Lake Garda nearby and south-facing hill and valley-floor land, the same text calls the climate mild overall and not too rainy, approaching the "Mediterraneo" in the low hills and valley floor, with annual rainfall of 850 to 1000 mm. The Consorzio classifies the Valpolicella climate as continental or sub-continental, with Lake Garda mitigating both winter minimum and summer maximum temperatures, and gives annual rainfall of 900 to 1100 mm. According to the disciplinare, the soils derive from calcareous-dolomitic formations, basalts, and morainic and fluvial deposits of volcanic origin, and vineyards can reach 500 metres above sea level. Decanter's Michael Garner (2018) writes that temperatures may rise by as much as 4°C from the cooler west near Lake Garda towards the eastern limits, and that Amarone from Classico tends to be the most elegant and aromatic, Valpantena versions lighter and fruitier, and the extended zone richer and more muscular with a higher alcohol level.

• Classico: the Consorzio describes five areas, Sant'Ambrogio, San Pietro in Cariano and the valleys of Fumane, Marano and Negrar; it calls Fumane one of the coldest of the five and names basaltic soils called "Toari" in the Marano hills
• Valpantena: the Consorzio places it between the Classica and the eastern zone, narrowing from Grezzana upwards, with remarkable temperature variations between day and night
• Eastern valleys: the Consorzio lists the valleys of Mezzane, Illasi and Cazzano di Tramigna, calling Illasi the longest of the valleys that cut the Veronese mountains to the east
• Soils: the Consorzio, citing the ARPAV Veneto soils map, describes white and white-pink marly limestone (Biancone and Scaglia Rossa) as typical of the Valpolicella hills, alongside basaltic volcanic outcrops

Under Article 2 of the MASAF disciplinare (2023), Amarone comes from vineyards planted with Corvina Veronese (Cruina or Corvina) and/or Corvinone at 45 to 95% and Rondinella at 5 to 30%, with up to 25% of other red varieties in total. The Consorzio calls Corvina the backbone of the blend of Valpolicella wines, giving structure, aromas and softness, and Decanter's Michael Garner (2018) writes that the aromas and flavours of Amarone are determined invariably by Corvina, and to a lesser extent Corvinone. According to the disciplinare, the grapes are picked between the third ten-day period of September and the first week of October, laid in a single layer in wooden or plastic crates or on bamboo cane racks, and moved to airy fruttai above the cellars, where they stay for 100 or 120 days until they lose at least half their weight, checked and turned every day. During drying, the same text says, acidity falls, the ratio of glucose to fructose changes, polyphenols concentrate and glycerine rises considerably. Drying may use climate-control systems only at temperatures similar to traditional drying, excluding any heat-driven dehumidification, and the grapes may not be vinified before 1 December, although the Regione Veneto, on a documented request from the Consorzio, may authorise an earlier start when climatic conditions make it necessary. Decanter (2019) notes that fermentation may not begin until January or February and can last more than a month. The Consorzio describes Valpolicella Ripasso as made by refermenting Valpolicella on the residual pomace of Amarone and Recioto.

• Corvina Veronese: the Consorzio calls it the backbone of the blend; Decanter's Michael Garner (2018) names elegance and perfume, "especially a telltale note of freshly ground black pepper", as its hallmarks
• Corvinone: the Consorzio cites very spicy hints of morello cherry, aromatic complexity and structure; Garner (Decanter, 2018) credits it with deeper colour, more tannins and tobacco-like aromas
• Rondinella (5 to 30%, MASAF disciplinare 2023): the Consorzio calls it very resistant to bad weather and diseases, giving colour and flavour to the wine
• Assisted drying: Decanter's Michael Garner (2018) writes that most Amarone uses 'assisted' appassimento, often in communal facilities with giant fans and dehumidifiers, while hillside fruttai manage air circulation by opening and closing large windows

Decanter's Michael Garner (2018) names Allegrini, Bertani, Masi, Quintarelli and Romano Dal Forno as standard-bearers in the UK market, adds Speri and Tedeschi to that list, and cites Masi's Costasera and Tedeschi as examples of Amarone blended from different vineyard locations. He writes that Amarone spends a minimum of two years in wood, and up to nine or 10 in rare cases (Quintarelli, Zyme), in barrels ranging from French and Slavonian oak to chestnut, cherry and acacia. The MASAF disciplinare (2023) sets a maximum grape yield of 12 tonnes per hectare, of which no more than 65% may be set aside for drying, with the remainder eligible for Valpolicella and Valpolicella Ripasso; a maximum grape-to-wine yield of 40%; drying, vinification and ageing within the production zone; and bottling within those zones, with individual authorisations for those who traditionally bottled outside them. At release it requires a minimum total acidity of 5.0 g/l and a minimum non-reducing extract of 28.0 g/l, or 32.0 g/l for Riserva. Maximum residual sugar is 9 g/l at 14% vol actual alcohol, with a further 0.1 g/l allowed for each 0.10% vol above 14% up to 16% vol, and 0.15 g/l for each 0.10% vol above 16% vol.

• Vineyards (MASAF disciplinare, 2023): vines trained only on spalliera or the inclined single or double pergola veronese; grapes from vineyards in at least their fourth growing cycle; forcing banned, emergency irrigation allowed
• Labelling (MASAF disciplinare, 2023): the vintage is mandatory; 'vigna' followed by its place name is allowed under conditions; qualifiers such as 'extra', 'fine' and 'scelto' are banned
• Bottles (MASAF disciplinare, 2023): traditional glass bottles of no more than 15 litres, closed with a 'tappo raso bocca' stopper; long-skirt screwcaps allowed only for bottles up to 0.250 litres
• Ageing (MASAF disciplinare, 2023): two years minimum from 1 January after the harvest, Riserva 4 years from 1 November of the harvest year; the disciplinare's history section describes a minimum of 2 years in wooden containers

The Consorzio Tutela Vini Valpolicella, founded in 1925, has its administrative centre at Villa Brenzoni Bassani in Sant'Ambrogio di Valpolicella and states that it represents more than 80% of the producers using the Valpolicella name. It listed its Amarone Opera Prima event for 31 January and 1 February 2026 at the Gallerie Mercatali of Veronafiere, and the 58th Vinitaly at Veronafiere for 12 to 15 April 2026. In the Classico, the Consorzio points to the amphitheatre of terraced vineyards at Marano on the historical marogne, or dry stone walls, and to the hill of Castelrotto (172 metres above sea level) in San Pietro in Cariano. At the table, the Consorzio pairs Amarone with meat dishes, game, braises and stews, and matured cheeses, or serves it on its own as a meditation wine.

• Amarone Opera Prima: Consorzio event listed for 31 January and 1 February 2026 at the Gallerie Mercatali of Veronafiere
• Marano di Valpolicella: an amphitheatre of terraced vineyards on the historical marogne (dry stone walls), per the Consorzio
• Serving: the Consorzio suggests 16 to 20°C and names one-piece natural cork as the most commonly used closure
• Figures: the Consorzio reports 59 million bottles across the Valpolicella wines in 2024, 23% of them Amarone and Recioto della Valpolicella DOCG

Primary sources (MASAF and the Consorzio Tutela Vini Valpolicella): https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Ff%252F6%252FD.507dfbac5b16903e5472/P/BLOB%3AID%3D20309/E/pdf?mode=download, https://www.consorziovalpolicella.it/tipologie-di-vini-della-valpolicel/amarone-della-valpolicella-docg/, https://www.consorziovalpolicella.it/wp-content/uploads/2024/02/DisciplinareAmarone-della-Valpolicella.pdf, https://www.consorziovalpolicella.it/en/wines/amarone-della-valpolicella-docg/, https://www.consorziovalpolicella.it/en/the-varieties/, https://www.consorziovalpolicella.it/en/the-area/climate-of-valpolicella/, https://www.consorziovalpolicella.it/en/the-area/valpolicella-soils/, https://www.consorziovalpolicella.it/en/the-area/zona-classica-della-valpolicella/, https://www.consorziovalpolicella.it/en/the-area/zona-valpantena/, https://www.consorziovalpolicella.it/en/the-area/zona-doc/, https://www.consorziovalpolicella.it/en/consorzio/. Secondary sources: https://www.decanter.com/magazine/amarone-buyers-guide-382500/, https://www.decanter.com/learn/advice/what-s-the-difference-between-amarone-and-recioto-della-valpolicella-51636/, https://magazine.wein.plus/news/five-million-bottles-of-amarone-less-than-in-2021-production-in-2024-over-25-lower-than-in-the-record-year. Last verified 2026-09-25