What is the primary technique used to make Amarone Della Valpolicella?

The primary technique used to make Amarone Della Valpolicella is the use of dried grapes in a process known as Passito. This method involves drying the harvested grapes, typically Corvina, Rondinella, and Molinara, for several months in a ventilated environment before fermentation. The drying process concentrates the sugars and flavors within the grapes, leading to a rich, full-bodied wine that showcases intense fruit and complexity.

During fermentation, the high sugar content leads to a natural increase in alcohol, resulting in a wine that is both robust and flavorful, with the characteristic notes of cherries, plums, and various spices. This unique process distinguishes Amarone from other wines, where standard fresh grape fermentation is employed without the drying stage.

Understanding the significance of the Passito technique provides insight into the distinctive characteristics of Amarone and its place within Italian wine culture.