Amarone Valpolicella Valpantena DOCG

The icon of a territory, Amarone is fully recognized as one of the greatest Italian red wines. In Costa Arente, we begin with a careful manual harvest, checking that each step is masterfuly carried out with craftmanship and care. Each nuance of our Amarone represents the know-how and stylistic code pursued by Costa Arente, aimed at expressing the natural elegance that the Valpolicella terroir transmits to the wine.

First Vintage 2013
other grapes as per disciplinary
Valpantena (La Costa di Romagnano - Grezzana)


Amarone della Valpolicella Valpantena DOCG 2016 has been awarded with the gold medal by the Concours Mondial de Bruxelles.
The Amarone 2016 has been inserted in the Doctor Wine guide, with a score of 93 points.
It has also been inserted in the Bibenda guide, together with the Amarone 2015, both with a score of 5/5 bunches.

The Amarone 2016 was awarded a score of 92 points by Vinous - Antonio Galloni, while the Amarone 2015 was awarded a score of 91 by Wine Spectator.

The grapes are grown on hillslopes and terraces, which extend up to 600 m above sea level, mainly in the 100-250 m range. The substrate is made up of calcareous marl, is clayey-clay with a sub-alkaline reaction (pH 7.5-7.9), rich in mineral nutrients (potassium, manganese, calcium, iron, zinc). This type of soil guarantees a high fixed acidity which, with the same alcohol content and structure, gives elegance and aging capacity. In the vineyards it is not uncommon to find fossils; the permeability of the soil is medium, with a low capacity to retain water.


The grapes are harvested by hand after a careful selection to pick the most suitable bunches for drying. Once placed in the trays, they are put to rest in the loft for at least 3 months, a period in which they lose on average 40% of their weight. Enzymatic processes and the development of noble rot complete the drying process. Towards the beginning of December the grapes are de-stemmed, selected on the sorting table and then pressed. A short cold maceration precedes the alcoholic fermentation which lasts about 2 weeks, with frequent pumping over. This is followed by racking, malolactic fermentation and aging first in tonneaux for 2 years and, subsequently, at least one year in Slavonian oak barrels. Refinement in the bottle lasts at least 1 year before being put on the market.

Excellent paired with tasty meats such as game, mature and savory cheese, meat-based first courses. Ideal as a meditation wine, to be tasted preferably at 18-19 ° C.