Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella, Recioto della Valpolicella. Fine European DOC and DOCG wines made from historic autochthonous grape varieties to give the wine an unmistakable and inimitable taste, recognized all over the world.
A consortium of winegrowers, winemakers and bottlers from the Valpolicella wine area working together for over 90 years. The consortium provides information and promotes Valpolicella wines and the local area, protecting the denomination and winemaking in the area, supervising, safeguarding and defending the designation of origin.
THE AREA OF ORIGIN
Valpolicella is located to the north of the old Roman town of Verona. The area extends into the hilly belt at the foot of the Verona Prealps, part of the South-Eastern Alps.
Valpolicella is predominantly a hilly area with an abundance of vineyards. The area is famous for its excellent wines due to the geological and climatic characteristics of the area. The grapes are grown in the vineyards under the expert eye of winemakers from the Consorzio Tutela Vini Valpolicella. This consortium protects and enhances this fine European wine to guarantee, every day, a product of excellence.
A fine young wine with a vinous, delicate aroma and a fresh, dry or slightly softly and delightfully lively flavour. Made from red Valpolicella grapes in a traditional vinification process, it is left to mature for a short time.
A wine with a medium structure and a fairly consistent alcohol content. Ripasso is obtained by the refermentation of base Valpolicella wine with residual Amarone and Recioto marc. The result is a unique wine with a full body, a distinct roundness and an excellent lifespan.
Valpolicella's finest wine. The grapes are first left to dry for 100/120 days. The dried grapes are then vinified in winter and left to ferment slowly into a dry wine with a high alcohol content. The long aging process in barrels gives the wine its unique structure and character.
This is the oldest wine in the designation. Made from dried grapes, it is known as Amarone’s ancestor. Once the necessary sugar concentration is reached the grape juice is left to ferment into wine. This is the only sweet Valpolicella wine, but it is never overly sweet as it is rich in tannins and has a good structure and acidity.
Valpolicella wines are PDO certified by the European Union. This mark indicates a product the characteristics of which derive from the natural and human factors of its environment of origin, whose production phases take place in a geographically delimited area.
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