Valpolicella

Amarone and Valpolicella are two red wines produced in the same area of Valpolicella, in Veneto, but they have very different characteristics and production techniques.

 

Amarone:

 

Production method: Amarone is made from dried grapes. The Corvina, Rondinella, and Molinara grapes are harvested and left to dry on racks for about 3-4 months, losing some of their water content and concentrating sugars and aromas. Subsequently, the grapes are pressed and fermented slowly, often with a high residual sugar content.

Characteristics: It is a full-bodied, rich, and complex wine, with a high alcohol content (15-16% vol.) and intense aromas of ripe fruit, spices, and chocolate. On the palate, it is structured, with soft tannins and a long finish.

Aging: Amarone requires a long aging process in wooden barrels, which can last several years.

 

Valpolicella:

 

Production method: Valpolicella is made from the same grape varieties (Corvina, Rondinella, Molinara), but does not involve drying. The grapes are vinified fresh, with a quick and less intense fermentation.

Characteristics: It is a lighter wine compared to Amarone, with a medium body, fresh aromas of cherry, raspberry, and light spices, and a lively acidity. The alcohol content is generally lower (11-13% vol.).

Aging: Valpolicella can be consumed young, without the need for long aging, although some versions like Valpolicella Superiore require a short period in wood.

In summary, while Amarone is a complex and robust wine, suitable for pairing with rich and important dishes, Valpolicella is a more versatile and fresh wine, ideal for lighter meals or everyday drinking.

Valpolicella Ripasso is a Veneto red wine that serves as a bridge between classic Valpolicella and Amarone, combining characteristics of both wines through a unique production method.

Production method of Ripasso:

Ripasso is produced using the base Valpolicella wine, which is 'repassed' (hence the name) over the pomace (the skins and residues) of Amarone or Recioto.

This process occurs after the Amarone has been pressed. The pomace, still rich in sugars and aromas, is added to the young Valpolicella wine, triggering a second fermentation.

The maceration on the Amarone pomace gives Ripasso greater complexity, enriching the wine with tannins, body, and more intense aromas.

Characteristics of Valpolicella Ripasso:

Ripasso is a medium to full-bodied wine, with greater intensity compared to classic Valpolicella, but without reaching the complexity and power of Amarone.

On the nose and palate, Ripasso presents notes of ripe red fruit, spices, and sometimes subtle hints of chocolate or tobacco.

It generally has an alcohol content between 13% and 14% vol., and a well-balanced acidity.

In summary, Valpolicella Ripasso is a wine that combines the freshness of Valpolicella with the structure and more complex aromatic notes of Amarone, offering a rich and versatile tasting experience.

Valpolicella is divided into three main wine regions: the Classica Zone, the oldest, located to the west with historic municipalities and traditional wineries; the Valpantena Zone, in the center, with fertile soils and also a renowned production of extra virgin olive oil; and the DOC Zone to the east, where more recent and innovative wineries operate.

Valpolicella wines are made from a blend of red grape varieties, primarily indigenous. The main ones are Corvina, which provides structure and elegance, Corvinone, which adds body and spicy notes, and Rondinella, valued for its fruity aromas and high sugar concentration. Other optional grape varieties include Molinara, Oseleta, and international varieties such as Merlot or Syrah, used in small percentages.

The drying process is an ancient method of natural dehydration of grapes, carried out in ventilated environments known as “fruttai”, lasting about 100-120 days. It is essential for Amarone and Recioto because it concentrates sugars and aromas, develops complexity and smoothness, and in some vintages promotes “noble rot”, which enriches the aromatic profile of the wines. This traditional method is the foundation of the intensity and structure typical of these great reds from Valpolicella.

The wines of Valpolicella are distinguished by various denominations. Valpolicella DOC is the basic red, fresh and fruity, while Classico DOC comes from the historic area, with greater typicity. Amarone DOCG is the symbol wine, powerful and complex, made from dried grapes. Recioto DOCG is sweet, also made from dried grapes, with interrupted fermentation. Ripasso DOC is created by re-passing Valpolicella over the pomace of Amarone, resulting in a fuller body, and Superiore requires at least 12 months of aging and a higher alcohol content.

 The terroir of Valpolicella is the combination of climate, soil, agricultural techniques, and tradition that gives uniqueness to its wines. The climate ranges from continental to almost Mediterranean thanks to Lake Garda, the soils are limestone and clay, ideal for vines, and traditional techniques, such as stone terracing, reflect centuries of history. This mix makes the wines complex, long-lived, and deeply connected to the territory.

Amarone originated as an "accidental" evolution of Recioto, the historic sweet wine of Valpolicella. In 1936, a barrel of Recioto completely fermented, transforming into a dry and powerful wine: thus Amarone was born. Both are made from dried grapes, but while Recioto retains residual sugars, Amarone ferments all the way through, resulting in a structured, intense, and dry wine. Today, both are prestigious DOCG wines.

 

Valpolicella wines pair well with a wide range of dishes: the basic Valpolicella is ideal with white meats, cold cuts, and light first courses; the Superiore pairs well with game and roasts. The Amarone, intense and complex, is perfect with braised dishes, stews, flavorful cold cuts, and traditional dishes. The Recioto, sweet and velvety, pairs with dry desserts and chocolate, making it ideal as a dessert or meditation wine. In general, Valpolicella wines are also excellent with grilled dishes, pasta, and pizza.