Amarone, a passito wine made from sun-dried grapes of the Corvina Veronese and Rondinella variety, is one of the most important red wines of Italy. It is produced in the Verona area, in the Valpolicella region, in the Valpantena, Val Tramigna, Val d’Illasi and Val di Mezzane valleys.

Harvest takes place between the end of September and the beginning of October, then grapes are kept in wooden or plastic boxes in ventilated store rooms above the wine cellars. Amarone wine is produced according to two methods: the traditional, rather drawn-out or the more modern and faster method.

The characteristics of Amarone become evident after a long contact with the skin during the grape pressing process and the wine storage in the barrel or bottle. This can take years. The colour of the Amarone della Valpolicella is deep red and the scent of this wine, distinctive and unique, is that of tobacco, spices and dry fruits. It is particularly forceful, extra dry, mellow and warm: due to these characteristics, Amarone can be paired with dishes such as roast, braised meat, stew and game.

As far as Veronese cuisine is concerned, the "Risotto all’Amarone" is worth of mention, as it brings out the taste of this particular wine.