The beginning of the Amarone history is relatively recent. This wine has been produced in Valpolicella for about eighty years and although it has been produced for much less time than, for example, Recioto della Valpolicella, it has immediately met with resounding success. The name derives from the word “amaro” , which in Italian means “bitter”,  used to distinguish it from Recioto della Valpolicella, a wine with a much sweeter taste. Amarone was born almost by chance, you can say by mistake. An unintentional mistake occurred during the production of the Recioto. Amarone is produced in the same area as Recioto, it has the same blend and the same production techniques. Despite this, the result is a very different wine, a structured and full-bodied dry passito. The name was coined in 1936 in the Cantina Sociale Valpolicella. The foreman Adelino Lucchese found a recioto barrel forgotten in the cellar. He decided to taste its contents and, the fine palate and the exceptional nose, immediately made him understand that he had a ruby-colored liquid gold on his hands. Once tasted Lucchese exclaimed: “This is not an Amaro, it is an Amarone”

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An expression that immediately became the symbol and name of this fantastic wine and which was immediately used on the label. The first label and the first sales document date back to 1938. Amarone was marketed, however, starting from 1953 and immediately achieved great success. The first disciplinary was approved in 1968 and the DOC (Denomination of Controlled Origin) is recognized for Amarone. Today this wine is increasingly at the center of the attention of enthusiasts, connoisseurs and industry journalists who recognize and appreciate its great distinctive features. Amarone della Valpolicella Monte Lodoletta di Romano dal Forno is born in vineyards located in the municipality of Lodoletta, in the province of Verona. It is produced 60% with Corvina grapes, 20% with Rondinella grapes, 10% with Oseleta grapes and 10% with Croatina grapes, harvested only by hand towards the end of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 ° C for 15 days. Subsequently the wine ages in barrique for 36 months, and for further 24 months in bottle. It is characterized by a deep ruby red color. The nose opens with an intense bouquet, with hints of licorice and cocoa, enriched with pleasant fruity notes of plums and cherries. On the palate it is enveloping, intensely aromatic and pleasantly soft, with strong tannins.

Perfect to accompany meat and game ragout, it is ideal in combination with roasts, stewed meats and mature cheeses.