---
title: "Amarone della Valpolicella: The Dried-Grape Red of the Veneto · Covalli"
url: "https://covallivineyards.com/guides/amarone"
---

Article

# Amarone della Valpolicella: The Dried-Grape Red of the Veneto

A red wine from the hills north of Verona, made from grapes left to dry for months before they are pressed.

Updated 21 October 2026

[Covalli](https://covallivineyards.com/) [Articles](https://covallivineyards.com/guides) Amarone della Valpolicella

## Drying the grapes

Amarone is defined by one step. After harvest, the grapes are not pressed straight away but laid out to dry, a process called _appassimento_. As they lose water, their sugar, flavour and colour concentrate. The wine made from them is full-bodied, rich and dry. The name comes from _amaro_, bitter, to set it apart from the sweet wine of the same grapes.

For Covalli Amarone, the selected grapes dry in ventilated rooms for about three months, are pressed, and ferment for around 30 days in temperature-controlled steel tanks. The wine then ages in medium and large oak casks for at least three years and rests at least six months in bottle.

## The grapes and the place

Amarone della Valpolicella is a DOCG from the Valpolicella hills, north of Verona. Its grapes are native varieties led by Corvina. Covalli Amarone is 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet, grown on clay and calcareous soil.

## In the glass

Covalli Amarone is intense red with garnet flecks, with a typical aroma of red fruit jam, a spicy finish and a full, velvety body. [See the wine](https://covallivineyards.com/wines/amarone-2023) .

## At the table

Amarone is made for rich cooking: strongly flavoured meats, braises and game, and aged cheeses. Serve it at 18 °C, and open it well ahead of the meal.

From the Range

## The Covalli Wine

[Veneto Amarone 2023 Amarone della Valpolicella DOCG](https://covallivineyards.com/wines/amarone-2023)

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