Amarone della Valpolicella DOCG: the pillars of success

In this guide we analyze the pillars that decree its primacy: from the economic value within the DOP Economy, to the scientific bases of metabolism of grapes in drying, up to the consolidated commitment towards sustainability.

Market Analysis: Amarone in the ‘DOP economy’

According to the XXIII  Ismea–Qualivita DOP Economy Report 2025, the supply chain of  wines with denomination continues to represent one of the main economic drivers of the Italian agri-food sector, with record values in 2024 of 11.04 billion euros for bottled wine production, 3.98 billion euros for bulk wine production and 7.19 billion euros toexport, 62% of which is in non-EU markets (Ismea–Qualivita, 2025).

Within this context, Amarone della Valpolicella DOP ranks fifth in the general ranking of 530 Italian wines with Registered Indication and at first place among the premium red wines, with a bulk wine value that in 2024 reached 114 million euros (Ismea–Qualivita, 2025).

According to the data of  Consortium for the Protection of Valpolicella Wines, the total production stands at around:

• about  13–14 million bottles annual Amarone,

• a  production value greater than  350 million euros,

• with an export incidence exceeding  70% of the total.

The main  destination markets remain the United States, Canada, Germany, United Kingdom, Switzerland, Scandinavian countries. The  average value per bottle at origin ranks among the highest among Italian DOP red wines, confirming Amarone’s positioning in the high segment of the international market (Consorzio Tutela Vini Valpolicella, 2025; Ismea–Qualivita, 2025).

Genesis of an icon: from Recioto to DOCG

The history of Amarone is deeply linked to the tradition of thedrying of the grapes, a technique already documented in Roman times, when sweet and concentrated wines were produced from dehydrated grapes. Latin authors such as  Columella e Varro described drying methods of grapes to obtain fuller-bodied and longer-lasting wines.

The direct predecessor of Amarone is the  Recioto della Valpolicella, a sweet wine made from the same varieties. According to established tradition, Amarone was born almost by chance in the  1930s, when a batch of Recioto was left to ferment completely at the winery  Adelino Lucchese in Gargagnago di Valpolicella, transforming the residual sugars into alcohol. The result was a dry, powerful, and slightly bitter wine, hence the name ‘Amarone’ (literally ‘great bitter’).

The commercial success of Amarone began in the  1960s and 1970s, driven by pioneering producers such as  Bertani, Bubble e Masi, until recognition in 1968 of the  DOC (controlled designation of origin) and in 2010 of the  DOCG (controlled and guaranteed designation of origin), confirming the high qualitative reputation of the designation.

The regulations: ampelographic bases and production zones

The production regulations updated in 2023 establish the requirements for the production and conservation of the fine red wine ‘Amarone della Valpolicella’ DOCG, which can also be designated with the references ‘classic’ and ‘Valpantena’ as well as with the specification ‘reserve’ (MASAF, 2023).

The Amarone della Valpolicella DOCG wine is protected as DOP, pursuant to Regulation (EU) 2024/1143, in the European Union and in third countries that have recognized the designation ‘Valpollicella DOP’ under certain trade agreements, such as the treaties between the EU and Japan (JEFTA, 2019) and with the Mercosur member states.

Ampelographic base

The wines of the controlled and guaranteed designation of origin 'Amarone della Valpolicella' must be obtained from grapes produced from vineyards having, within the company, the following ampelographic composition:

• Corvina Veronese (Cruina or Corvina) and/or Corvinone from 45% to 95%;

• Rondinella from 5% to 30%.

Grapes from the following varieties may contribute to the production of said wines, up to a total maximum of 25%:

• non-aromatic red berries, permitted for cultivation in the province of Verona as per the National Registry of vine varieties, up to a maximum of 15%, with a maximum limit of 10% for each individual variety used;

• classified as Italian native according to law no. 238/2016, article 6, red berries, permitted for cultivation in the Province of Verona as per the National Registry of vine varieties, for the remaining quantity of 10% total’ (regulation, article 2).

Production area

The Amarone della Valpolicella DOP is produced exclusively in the province of  Verona, in the hilly areas of the historical and extended Valpolicella, with specific limitations for the geographical specification Valpantena, in the areas:

• Valpolicella Classica (Negrar, Marano, Fumane, Sant’Ambrogio, San Pietro in Cariano);

• Valpantena;

• eastern area of Valpolicella.

The territory is characterized by  calcareous soils and marl soils, temperate climate and strong  temperature excursions, ideal conditions for the ripening of grapes (regulation, article 3 – delimitation of the grape production area).

Vineyards and agronomic practices

‘The environmental and cultivation conditions of the vineyards intended for the production of Amarone della Valpolicella DOCG wines must be those traditional of the area and, in any case, suitable to confer to the grapes and the derived wine the specific characteristics’:

• The vines must be trained ‘exclusively to espalier, or to Veronese pergola inclined mono or bilateral’;

• ‘it is mandatory, for the Veronese pergolas, the traditional pruning, dry and green, which ensures the opening of vegetation in the inter-row and a maximum bud load per hectare’;

• ‘the minimum number of vines per hectare (…) must not be less than 3.300, reducible in the case of narrow terraces in hilly areas’;

• ‘any forcing practice is prohibited. Emergency irrigation is allowed’;

• La  maximum grape yield must not exceed 12 tons per hectare of vineyard in specialized cultivation and the grapes must guarantee a alcohol content
  natural volumetric minimum of 11% vol;

• the ‘selection of grapes in the vineyard, according to traditional uses putting to rest a quantity of grapes not exceeding 65% of the maximum production per hectare’ (regulation, article 4).

Science of drying and UNESCO candidature

‘The drying operations of the grapes (…), the winemaking of the grapes and the aging of the wines must take place within the grape production area’. The distinctive characteristic of Amarone is precisely the  rite of resting the grapes to obtain their drying, a traditional practice that since 2024 is a candidate for recognition byUNESCO as  intangible cultural heritage of humanity.

The grapes, hand-picked between September and October, are placed in  fruit shops (rooms dedicated to drying) well ventilated and cannot be vinified before December 1. During thedrying it occurs:

• water loss (about  30–40% of the initial weight);

• concentration of sugars;

• increase of alcohol content natural volumetric of the grapes, which after drying must ensure a minimum of 14% vol;

• development of  complex aromatic compounds and metabolic modifications that influence the final sensory profile of the wine.

Recent studies have shown that significant transformations occur during drying in the grape metabolism:

• terpenic and stilbenic compounds increase, while organic acids change, with a particular reduction of malic acid and accumulation of tartaric acid (Shmuleviz et al., 2023);

• traditional drying techniques, based on natural ventilation, produce distinct sensory profiles compared to modern controlled methods (Tomasi et al., 2021).

Before release for consumption, Amarone della Valpolicella DOCG wines must undergo a period of aging of:

• at least two years, starting from January 1st following the grape harvest year;

• at least four years, from November 1st of the harvest year, for wines designated with the specification 'reserve' (regulation, article 5).

Characteristics of Amarone della Valpolicella DOCG

The Amarone della Valpolicella DOCG wine – including the references ‘classico’ and ‘Valpantena’, as well as the ‘reserve’ specification – at the moment of release for consumption must meet the following characteristics:

• color: deep red, eventually tending to garnet with aging;

• odor: characteristic, pronounced;

• taste: full, velvety, warm;

• alcohol content minimum actual volumetric: 14% vol.

• maximum total residual sugars: 9 g/l with an effective alcohol content of 14% vol. (additional 0.1 g/l residual sugars allowed for each 0.10 % vol above 14 % vol up to 16 % vol, 0.15 g/l residual sugars for each 0.10 % vol above 16% vol);

• minimum total acidity: 5.0 g/l;

• minimum non-reducing extract: 28.0 g/l and 32.0 g/l in the ‘reserve’ version (regulation, article 6).

Packaging, labeling and controls

‘The wines designated with the controlled and guaranteed designation of origin ‘Amarone della
Valpolicella’ must be put on the market in traditional glass bottles having a capacity not exceeding 15 liters, with appropriate labeling to their prestigious character. For the closure of said bottles, it is mandatory to use the flush mouth stopper' (with exemption for bottles up to 0.250 liters, where the use of a long-neck screw cap is also allowed).

Thelabeling must include:

• full denomination ‘Amarone della Valpolicella‘,

• vintage, of grape production;

• possible mention ‘reserve‘;

• possible additional geographical mention (‘Valpolicella Classico‘ or ‘Valpantena’).

Regarding traceability and controls, the regulation provides:

• registration of vineyards in the  denomination registers,

• cellar registers and traceability of batches of grapes and wine,

• controls by  certification bodies accredited (currently Siquria spa of Soave Verona).

Ecological transition: the primacy of sustainability

Christian Marchesini, president of the Valpolicella Wine Protection Consortium for four consecutive terms, highlighted that today Valpolicella can boast  62% of wineries certified organic and with  certified sustainability, ranking among the top Italian denominations for eco-friendly practices (Gambero Rosso, 2026).

The main certifications adopted include:

• organic (EU Reg. 2018/848),

• SQNPI (National Integrated Production Quality System),

• sustainability certifications sectoral (Equalitas, VIVA).

‘Service Guide’: pairings and selection criteria

Amarone della Valpolicella PDO is a  meditation wine and for special occasions, ideal with:

• red meats roasted, grilled or stewed;

• game (deer, wild boar, hare in salmi);

• aged cheeses (Parmigiano Reggiano over 36 months, Grana Padano Reserve, Monte Veronese d’Allevo);

• dishes based on  truffle (tajarin with truffle).

It can also be enjoyed alone, at the end of the meal, thanks to its aromatic complexity and long  taste persistence.

La  serving temperature recommended is  16–18°C, in large glasses like Ballon or Grand Cru Burgundy to enhance the aromatic bouquet.

Advice for buyers

For passionate consumers and  professional buyers, it is advisable to focus on:

• producers with strong  territorial identity and rooting in the Valpolicella Classica,

• versions  certified organic, to support more environmentally friendly agricultural practices;

• vintages with  aging potential (Amarone from great vintages can positively evolve for 20–30 years).

The team of  GIFT (Great Italian Food Trade) assists importers, distributors, and international buyers in the selection of  reliable suppliers of Amarone della Valpolicella DOP, with particular attention to organic producers and certified supply chains, offering support in document verification, commercial negotiation, and regulatory compliance.

Conclusions

Amarone della Valpolicella DOP represents one of the highest expressions of Italian viticulture: an identity wine, the result of a  unique production method - the traditional drying process – and a highly suitable territory. Economic data confirms its leading role among red wines  Premium Italian, with a strong export vocation and a consolidated position in the most demanding markets.

The UNESCO nomination of the  rite of resting the grapes emphasizes the anthropological and cultural value of this millenary practice, which combines artisanal knowledge, family tradition, and sustainable innovation.

For consumers and professional operators, choosing organic Amarone from reliable suppliers represents an investment in  quality, sustainability e authenticity.

Dario Dongo

Credit cover Bertani, Angelini Wines & Estates Agricultural Company a r.l. 

References

• Consorzio Tutela Vini Valpolicella. (2026).  https://landing.consorziovalpolicella.it

• Ferla, V. (2026, February 4). 'Amarone is not a method wine. Valpolicella? Better without drying.' Marchesini outlines the future.  Gambero Rosso. https://www.gamberorosso.it/notizie/vino/amarone-valpolicella-intervista-christian-marchesini-anteprima-2026/

• Ismea & Qualivita Foundation. (2025).  ISMEA-Qualivita 2025 Report on Italian agri-food and wine production PDO, PGI and STG (23rd ed.). Qualivita Editions.  https://www.ismea.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F8%252FD.fefdd2e7c08546544955/P/BLOB%3AID%3D13512/E/pdf?mode=download

• Ministry of Agricultural, Food and Forestry Policies. (2023).  Production specification of the controlled and guaranteed designation of origin ‘Amarone della Valpolicella’. https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/20309

• Shmuleviz, R., Amato, A., Commisso, M., D’Incà, E., Luzzini, G., Ugliano, M., Fasoli, M., Zenoni, S., & Tornielli, G. B. (2023). Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.  Frontiers in Plant Science, 14, 1107954.  https://doi.org/10.3389/fpls.2023.1107954

• Tomasi, D., Lonardi, A., Boscaro, D., Nardi, T., Marangon, C. M., De Rosso, M., Flamini, R., Lovat, L., & Mian, G. (2021). Effects of traditional and modern post-harvest withering processes on the composition of the  Vitis vinifera cv. Corvina grape and the sensory profile of Amarone wines.  Molecules, 26(17), 5198.  https://doi.org/10.3390/molecules26175198