Grapes and vines
Valpolicella wine is actually composed of a blend of typical vines of the area, among which the protagonist is Corvina which can be present in massive quantities: from 45% up to 95%. Its Corvinone clone can be used in its place up to a percentage of 50% as a replacement. Corvina is a generous grape variety that knows how to make wines dynamic and full, offering intense tannins and flavors. Her travel companion is obviously the Rondinella, to which a secondary role is intended, but no less important since the color and finesse of the perfumes come from her. To be regulated the Rondinella can be present from 5% up to 30%. Finally, there are other red grape varieties, such as Molinara or other non-aromatic vines. The use of the Valpolicella DOC Classico denomination is reserved only for wines produced in the five historic municipalities, those of the "original Valpolicella", namely Sant'Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar.
Amarone
della Valpolicella
della Valpolicella
ONE OF THE FINEST RED WINES IN VENETO
This red wine derives its etymology from the adjective "bitter", a term used around 1700 instead of dry to indicate the sugar content of the wine. Its vinification involves the use of dried grapes and for this reason it is essential to already create a strong selection of the bunches within the vineyard at the same time of harvest, guaranteeing a raw material of excellent quality. Amarone, therefore, is obtained from the drying of the grapes for about 120 days, where it completes the fermentation of sugars. It is one of the most long-lived wines among the great Italian wines.
Recioto
della Valpolicella
della Valpolicella
THE MOST FAMOUS SWEET WINE OF VENETO
The name Recioto" derives from recia (ear), a Veronese dialect word that refers to traditional techniques for the production of this wine: in the past, in fact, it was customary to allocate the grapes coming from the side wings of the large bunches, the "recie", to drying. Talking about "Recioto" means talking about the history of Valpolicella itself.
Valpolicella
A WINE WITH A VERY INTENSE RED COLOR, WITH A STRONG AROMA
The production of wine in Valpolicella has a history that is lost in the mists of time and already the Arusnati cultivated the vine in this territory in pre-Roman times. Even today, for the production of "Valpolicella" wine, native grapes are used to testify to the strong link with the territory and with the history of this quality product; in particular, the most used vines are: Corvina, Corvinone, Rondinella and Molinara. From the perfect union of these grapes and the skill of each winemaker comes the wine "Valpolicella", whose name appeared for the first time in a document of 1177 in its dialectal form Val Polesèla.
Valpolicella
Ripasso
Ripasso
RUBY COLOR WITH GARNET REFLECTIONS
This wine is obtained by fermenting the "Valpolicella" wine on the pomace of the bunches left to dry to obtain the "Amarone della Valpolicella" wine for about 15/20 days. It is characterized by a greater structure and longevity compared to "Valpolicella", by a higher alcohol content, by a lower acidity and a greater roundness, by a higher value in extracts and phenolic substances.
Typical products of Valpolicella
SALAMI AND CHEESE
In Lessinia and Valpolicella there is a long tradition of production of pork sausages: sopresse, salami, salami, mortadella, cotechini, lard, bacon, speck and hams. Monte Veronese is the typical cheese of these areas and of Veneto in general. Currently there are two types of Monte Veronese: Monte Veronese "whole milk" and Monte Veronese "pupil". These two types have both a different flavor and a different processing method.
OLIVE OIL
The production of oil in the province of Verona extends throughout the territory, from Lake Garda, to Valpolicella, up to Valpantena and Val d'Illasi. Valpolicella oil has an intense and marked green/gold color. Its ideal use is raw. The main feature of the product is the traditional pressing of hand-picked fruits.
FRUIT
As far as cerasicola production is concerned, very important are the cherries of Marano and the blackberry cherries of Cazzano di Tramigna. Other varieties are the Giorgia, the celestial Adriana. During the spring, in Valpolicella you can also witness the flowering of the numerous peach trees. Varieties are many: yellow or white flesh, nectarines, nectarines. The pero misso is a variety of Veronese pear. The name in "misso" in Veronese dialect indicates an overripe fruit, with a dark color and soft consistency.
