Amarone della Valpolicella is the most well-known wine from Verona area and one of the most important Italian reds.

Born from the evolution of Recioto, one of the oldest wines in Italian winemaking history, it is characterized by its intense ruby red color, a full, velvety flavor, and a typical, very pronounced odor, reminiscent of ripe fruit, black cherry jam, and plum. The production method of Amarone della Valpolicella has remained virtually unchanged over the centuries. At the time of hand harvesting, generally between September and October, the grapes are already selected: the grapes must be perfectly ripe and healthy. The clusters are deposited in a single layer on large cassettes, called plateaux. The latter are then placed in fruit orchards, large rooms that are very aerated due to the wilting phase which lasts about four months. This is followed by fermentation and aging in oak tonneaux and barrels for at least 48 months before being bottled.