Within this context, Amarone della Valpolicella represents one of the most structured expressions of the range, produced from grapes grown in the Classica area and selected for drying. The varieties include Corvina, Rondinella and Corvinone, traditionally used for wines of this denomination.

The production follows the established method of appassimento, with the grapes left to dry for an extended period in dedicated drying rooms, concentrating sugars and aromatic components before fermentation.

After fermentation, the wine matures in large wooden casks, allowing a gradual development of structure while maintaining balance and clarity.

The resulting profile shows notes of cherry, dark berries and preserved fruit, accompanied by hints of sweet spices and dark chocolate, with a structure that remains full yet controlled.

Across its production, Vigneti Villabella presents an interpretation of Amarone that combines traditional methods with a consistent approach, focusing on balance, depth and continuity within the Valpolicella framework.