Amarone is made by harvesting ripe grapes and allowing them to dry, traditionally on straw mats. This process is called rasinate (to dry and shrivel) in Italian. Modern Amarone is now produced in special drying chambers under controlled conditions. This new approach minimizes the amount of handling that the grapes go through and help prevent the onset of botrytis cinerea. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, colour and intensity of flavour to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine. After fermentation, the wine is then aged in oak barrels made from either French or Slovenian oak.

Amarone wine is usually known for its strong and dynamic taste, also for its dark and deep colour. That is why it goes often well with meat, like barbecue or grilled. It is also a perfect wine when it comes to cheese. Like parmesan or some other strong flavoured cheese.