Amarone / Valpolicella Grappa in Verona

Amarone or Valpolicella grappa is a spirit obtained from pomace — the skins and residues of the grapes — used to produce the famous red wines of the Verona area. After the fermentation and pressing of Corvina, Rondinella, and other local grape varieties, the pomace is distilled to create an intense and aromatic grappa. The result is a robust spirit, often with notes of dried fruit, cherry, and spices. Some versions are aged in wood, gaining greater smoothness and aromatic complexity.

Grappa represents an important element of rural culture in Northern Italy, and in Veneto it is deeply connected to the world of wine. Distilling pomace has historically been a way to make use of every part of the grape, avoiding waste while creating a high-proof product. In the Verona area, Amarone grappa tells the story of the same raw materials and the same territory as the great wines of Valpolicella, but through a different technique and production tradition. It is often associated with the convivial after-dinner moment and the close of a meal.