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Amarone della Valpolicella
Veneto · Valpolicella, Italy
redDeep garnet
Made from dried grapes: dense, dry, high alcohol with raisined fruit.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Amarone della Valpolicella and Barolo side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Made from dried grapes: dense, dry, high alcohol with raisined fruit.
Pale in the glass, fierce on the palate: 'tar and roses' with huge tannin.
The shape of each wine, then each measure on the WSET scale.
Barolo has noticeably fresher acidity than Amarone della Valpolicella.
Amarone della Valpolicella: Corvina, Corvinone, Rondinella
Barolo: Nebbiolo, 100%
| Amarone della Valpolicella | Barolo | |
|---|---|---|
| Grapes | Corvina, Corvinone, Rondinella | Nebbiolo, 100% |
| Climate | Moderate continental | Continental, foggy autumns |
| Soil | Limestone, volcanic basalt and clay | Calcareous marl and sandstone |
| Classification | DOCG; made from grapes dried for months (appassimento) | DOCG; named vineyards (MGA) such as Cannubi and Brunate |
| Drinking window | 10–25 years | 10–30 years |
| Typical price | £30–£150 | £30–£150 |
| Food | Braised beef, aged Parmigiano, rich stews | White truffle, braised veal, brasato al Barolo |
| Producers to know | Giuseppe Quintarelli, Dal Forno Romano, Allegrini | Giacomo Conterno, Bartolo Mascarello, Vietti |