Story goes that the origin of Amarone can be traced back to an unnoticed barrel of Recioto. Left unchecked, the fermentation progressed until, when finally discovered by its creator, it had transformed into a dry wine rich in flavor and aroma. The grape species used in the production of Amarone include Corvina, Rondinella and Molinara. Only flawlessly healthy clusters containing unblemished grapes are picked during harvest. The picking process is slightly ahead of traditional timeline to retain a bit more acidity, crucial to the wine’s ultimate harmonious equilibrium. Upon harvesting, the grapes are placed in timber crates carrying five or six kilograms each and transported to the wilting location. This delicate procedure, which ranges from 60 to 100 days, is vigilantly supervised for temperature and humidity. Let’s embark on a journey to the Valpolicella Wine Route, a genuine Wine Museum.

• On certain dates, most travelers staying outside of Venice who are planning to visit for the day will be required to pay a €5 access fee. For further details (including exemptions) and to learn what days this fee is applicable, please visit: https://cda.ve.it