Amarone and Valpolicella are two red wines produced in the same area of Valpolicella, in Veneto, but they have very different characteristics and production techniques.
Amarone:
Production method: Amarone is made from dried grapes. The Corvina, Rondinella, and Molinara grapes are harvested and left to dry on racks for about 3-4 months, losing some of their water content and concentrating sugars and aromas. Subsequently, the grapes are pressed and fermented slowly, often with a high residual sugar content.
Characteristics: It is a full-bodied, rich, and complex wine, with a high alcohol content (15-16% vol.) and intense aromas of ripe fruit, spices, and chocolate. On the palate, it is structured, with soft tannins and a long finish.
Aging: Amarone requires a long aging process in wooden barrels, which can last several years.
Valpolicella:
Production method: Valpolicella is made from the same grape varieties (Corvina, Rondinella, Molinara), but does not involve drying. The grapes are vinified fresh, with a quick and less intense fermentation.
Characteristics: It is a lighter wine compared to Amarone, with a medium body, fresh aromas of cherry, raspberry, and light spices, and a lively acidity. The alcohol content is generally lower (11-13% vol.).
Aging: Valpolicella can be consumed young, without the need for long aging, although some versions like Valpolicella Superiore require a short period in wood.
In summary, while Amarone is a complex and robust wine, suitable for pairing with rich and important dishes, Valpolicella is a more versatile and fresh wine, ideal for lighter meals or everyday drinking.