'Amarone della Valpolicella, now universally regarded as the finest of wines from Verona and one of the most important Italian red, appreciated by discerning consumers around the world, based on the evolution of the Refosco and wine are among the oldest of our wine history . In the fourth century AD, Cassiodorus, minister of Theodoric, king of the Visigoths, in a letter describing a wine made with a special technique of drying the grapes, then called Acinatico produced in that area known as Valpolicella (the name derives from a few seconds Latin Vallis-polis-cellae "and could mean" Valley of many cellars ").
The Acinatico is undoubtedly the ancestor of Recioto and Amarone. A time was only produced Recioto Valpolicella, a sweet and velvety wine (whose name derives from the dialect "recia", in other words ear, because it was originally used only the highest and best exposure of the bunch), but with the passage of time and the changing of the seasons, the grapes, although prepared in the same manner, gradually gave life as a result of fermentation (assuming an error of a butler), a wine considerably drier than the original. If you start this transformation could be a problem, this Recioto completely dry, and then bitter rather than sweet, and easily imposed itself was increasingly appreciated and needed. Thus was born, taking its name from its characteristic bitter vein, Amarone, whose first models took acl be bottled only in the early twentieth century for family use or for friends.
The market itself was, however, only begin after the war and in 1968 came the recognition of the Designation of Origin (DOC)