Veneto brings forward 2026 Amarone and Recioto vinification
Valpolicella wineries were authorized to begin vinifying dried grapes for Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG on November 2, nearly a month before the usual December 1 date. The dispensation gives producers flexibility to assess each lot and does not require immediate processing.
Authorization for the 2026 harvest
The Veneto regional government authorized Valpolicella wineries to begin vinifying dried grapes from the 2026 harvest for Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG on Monday, November 2. Production rules normally prohibit vinification before December 1, making the new date nearly one month earlier than the standard timetable.1
The measure was approved through Decree No. 20024 of October 16 and published in Veneto’s official regional bulletin on October 23. It followed a request submitted on October 13 by the Consortium for the Protection of Valpolicella Wines.1
Weather and appassimento assessments
The consortium supported its request with seasonal weather data, measurements of grape ripeness near harvest and monitoring results from drying rooms. After reviewing the technical material, regional authorities determined that appassimento had progressed sufficiently to permit crushing and fermentation before the ordinary opening date.1
After harvest, grapes selected for Amarone and Recioto spend several weeks in fruttai, or drying rooms, where water loss concentrates sugars and other compounds. Wineries closely manage temperature, humidity and ventilation because these conditions affect both the pace of drying and the health and quality of the fruit.1
The rules governing both DOCG wines allow Veneto to advance the vinification date when the consortium submits a request and climatic conditions justify an exception. The 2026 authorization applies that mechanism; it changes the earliest legal date but does not compel any winery to begin work immediately.1
Lot-by-lot decisions remain with producers
Producers may now choose the appropriate starting point for each lot. Drying rates can differ according to grape variety, bunch condition, ripeness at harvest and storage conditions, and separate lots within the same cellar may need different schedules. Wineries must still evaluate concentration, sanitary condition and balance against their winemaking objectives before processing the fruit.1
Although Amarone and Recioto both rely on appassimento, their production paths diverge: Amarone is fermented into a dry wine, while Recioto retains residual sugar and is sweet. For both styles, the condition of the grapes at crushing directly influences the subsequent stages of production.1
Wineries seeking further concentration may continue drying their grapes beyond November 2. The authorization simply provides legal clearance to crush dried fruit for the 2026 Amarone and Recioto wines once each producer judges that the desired stage of appassimento has been reached.1
A second consecutive early start
Veneto granted a comparable exception for the 2025 harvest, when vinification was allowed from November 5, 2025. The 2026 opening moved three days earlier again, underscoring the role of technical monitoring in adapting the production calendar to the actual condition of the fruit.1
The adjustment affects two internationally recognized appellations with substantial visibility in export markets. Beyond the regulatory change itself, an earlier optional start can influence cellar planning, labor schedules and the handling of wines in premium portfolios, while illustrating how seasonal conditions are affecting the formal timing of key winemaking operations.1
Sources
Written by the Dionysus editors from the sources above.