In 1936, in a cellar of Valpolicella at Villa Mosconi, a curious find was made: some abandoned bottles of a Recioto wine. The winery’s head Adelino Lucchese, driven by curiosity, decided to taste what should have been an aged bitter wine. Not expecting such a level of bitterness, he exclaimed: “This is not an Amaro (bitter), it’s an Amarone (extremely bitter)”, thus decreeing the birth of the famous Valpolicella wine.
The Amarone della Valpolicella is a garnet-coloured dry wine with a Docg marking, with a full and warm flavour, sweet aromas of black cherry and ripe fruit, with added hints of musk and tar in the specimens aged for longer. It is produced exclusively using different types of Valpolicella grapes, which after harvesting, immediately after the summer, are left to dry until the following January. After pressing, the wine is left in the barrels for at least three years, a period that producers may then decide to prolong further.
What makes this wine so prestigious is the care with which the grape selection process is carried out, checking the bunches by hand, grape by grape, to choose the most suitable and round fruits, discarding those that might get bruised or damaged over time. This constantly ensures the excellent quality that characterizes this wine.