Pleasanton Restaurant Guide

Matteo Pasotto, the owner, is from Verona and he wanted to name the restaurant after the famous wine Amarone from the Valpolicella region.
The "Amarone della Valpolicella" is awarded the Denominazione di Origine Controllata status and it is exclusively produced near Verona.

The legend recites that a producer wanting to do the Recioto with Corvina, Rondinella and Molinara desiccated grapes, forgot the wine in the barrique. The product continued to ferment, all its sugars were transformed to alcohol and the wine lost its sweetness. In opposition to what it should have been, it was named "Amarone" (big bitter).

The first documented selling was recorded in 1938, but official trade started only in 1953, year in which Amarone was firstly sold by choice and not by chance. It gained immediate success, however to a small public of passionate lovers.

Amarone is a very peculiar wine and not easy to produce.
The final result is a very ripe, raisiny, big-bodied wine with very little acid.

The restaurant's atmosphere, the politeness of its owner, and the expertise of its Chef will provide your dining experience at Amarone with the same romanticized peculiarity of this wine.