Amarone comes from the Veneto, the region that is home to Venice in northern Italy. Amarone is, by definition, a more hedonistic type of red wine, as it’s made in a manner unlike other dry wines. After harvest, the grapes are laid out to dry for several months before pressing. The grapes begin to shrivel up and become more concentrated as they dry out and this process ultimately results in smaller yields of concentrated red juice at press time. What you’ll find in the end product is a dry wine with concentrated, dark-berried fruit flavors with aromas of dark chocolate and rich tannins. The best Amarones age beautifully, especially those from the altitude limits of Valpolicella (500 to 600 masl) in the historical area of Negrar, which is home to such storied names as Quintarelli and Le Ragose. A favorite winery of ours is Terre di Pietra (“Rocky Land”), located in Negrar, where the limestone-covered soils are full of iron-rich clay. Terre di Pietra is run by Laura Albertini and she farms her four-and-a-half-hectare estate of old-vine Pergola-trained vineyards by hand. Her Amarone “Rosson” is as elegant and distinct as they come.