Amarone della Valpolicella wine must blendd of 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% other authorized red grapes (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)

Minimum potential alcohol level at harvest: 11.0%

Following harvest, grapes are required to undergo air-drying to attain a minimum potential alcohol level of 14%.

Typically, vinification cannot commence until December 1, although many producers opt to wait until January or February.

Minimum alcohol level: 14.0%

Residual sugar:

The maximum allowed is 9 g/l (0.9%) for a 14.0% alcohol wine,

with a sliding scale up to approximately 12 g/l (1.2%) for wines with higher alcohol levels.

Aging:

Rosso wines, a minimum of 2 years

Riserva wines, a minimum of 4 years

Subzone: Classico - includes the municipalities of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio.