Amarone della Valpolicella DOCG

Technical Summary

• Classification: DOCG (Denominazione di Origine Controllata e Garantita)
• EU Registration: Protected Designation of Origin (PDO); PDO-IT-A1550
• Geographic scope: Valpolicella zone in Verona province
• Wine type: Dry red still wine from dried grapes
• Defining process: Appassimento (grape drying) mandatory
• Mandatory aging: Minimum 2 years; Riserva 4 years

Regulatory Constraints (Verified)

Ampelographic Composition

• Corvina Veronese: 45-95%
• Corvinone: Up to 50% (can replace Corvina proportionally)
• Rondinella: 5-30%
• Other authorized: Up to 15% (excluding Oseleta which is separately limited)
• Oseleta: Maximum 10%
• White grapes: Maximum 2%
• International varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot: maximum 5% combined
• Source: Disciplinare di Produzione, Art. 2

Geographic Delimitation

• Zone: Valpolicella in Verona province
• Classico subzone: Original historic zone (Fumane, Marano, Negrar, San Pietro in Cariano, Sant’Ambrogio)
• Valpantena subzone: Permitted separate mention
• Source: Disciplinare di Produzione, Art. 3

Appassimento Requirements

• Grape drying: Mandatory
• Minimum drying period: Until December 1 of harvest year
• Method: Traditional fruttaio (drying lofts) or controlled environment
• Weight loss: Typically 30-40% (not specified in disciplinare)
• Crushing: Not permitted before December 1
• Source: Disciplinare di Produzione, Art. 5

Yield Limits

• Maximum grape yield (fresh): 12,000 kg/ha
• Maximum wine yield: 40% of fresh grape weight (reflects drying loss)
• Effective wine yield: ~35 hl/ha
• Source: Disciplinare di Produzione, Art. 4

Aging Requirements

Category	Minimum Aging	Release Date
Amarone	2 years	From January 1, 3rd year after harvest
Amarone Riserva	4 years	From January 1, 5th year after harvest

• Aging start: January 1 following harvest year
• Source: Disciplinare di Produzione, Art. 5

Wine Parameters

• Minimum alcohol: 14.0% vol
• Maximum residual sugar: 9 g/L (officially classified as dry; “secco”)
• Minimum dry extract: 32 g/L
• Source: Disciplinare di Produzione, Art. 6

Enological Implications

Evidence-Backed Implications

Appassimento process:

• Grape drying concentrates sugars, acids, and phenolic compounds
• Botrytis management during drying critical (noble rot can occur)
• Weight loss increases production cost per liter significantly
• Extended drying period delays production schedule

High minimum alcohol:

• 14% vol minimum reflects concentration from drying
• Residual sugar management important (max 9 g/L for “Amarone” vs. “Recioto” sweet style)
• Fermentation of concentrated must requires appropriate yeast selection

40% yield from fresh grapes:

• Regulatory acknowledgment of drying loss
• Economics require premium pricing
• Fresh grape quality critical as defects concentrate

Operational Observations

Fruttaio management:

• Temperature and humidity control essential during drying
• Botrytis risk assessment throughout drying period
• Timing of crushing decision (December 1 minimum)

Fermentation challenges:

• High-sugar must (potential 16-17%+ alcohol)
• Yeast stress; stuck fermentation risk
• Temperature management critical
• Extended fermentation common (weeks to months)

Frequent Compliance Risks

Premature Crushing

• Risk: Processing grapes before December 1
• Impact: Cannot be labeled Amarone
• Mitigation: Documented crushing date; regulatory oversight

Residual Sugar Exceedance

• Risk: Sugar above 9 g/L at release
• Impact: Must be labeled Recioto (sweet) not Amarone (dry)
• Mitigation: Fermentation monitoring; blending adjustments

Alcohol Shortfall

• Risk: Final wine below 14% vol
• Impact: Cannot be labeled Amarone
• Mitigation: Adequate drying; grape selection

Varietal Composition Errors

• Risk: Corvina/Corvinone combination errors; exceeding Rondinella maximum
• Impact: Declassification
• Mitigation: Vineyard parcel tracking; harvest segregation

Relevant Grape Varieties

• Corvina Veronese — primary variety (45-95%)
• Corvinone — permitted substitute for Corvina
• Rondinella — required component (5-30%)
• Cabernet Sauvignon — permitted minor component
• Merlot — permitted minor component

References

1. Disciplinare di Produzione Amarone della Valpolicella DOCG

   • Consorzio Tutela Vini Valpolicella
   • URL: https://www.consorziovalpolicella.it/

2. eAmbrosia - EU GI Register

   • Entry: PDO-IT-A1550
   • URL: https://ec.europa.eu/agriculture/eambrosia/

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Last Updated: January 6, 2026