Amarone

In Italian, the name Amarone literally means 'Great Bitter'; originally, this was to distinguish it from the Recioto produced in the same region, which is sweeter in taste.

On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of denominazione di origine controllata e garantita (DOCG).

[7] Grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow.

Grapes are allowed to dry, traditionally on bamboo racks (arele in local dialect) but more commonly in plastic or wooden crates.

This concentrates the remaining sugars and flavours thanks to the water evaporation and is similar to the production of French Vin de Paille.

In Amarone, the quality of the grape skin is a primary concern, as that component brings the tannins, color, and intensity of flavor to the wine.

The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults, such as high volatile acidity.