Valpolicella

Frequent Questions Related to Valpolicella

What is the difference between Amarone and Valpolicella?

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

Amarone:

Method of production:Amarone is made from dried grapes. 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. Next, the grapes are crushed and slowly fermented, often with a high residual sugar content.

Features: 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. It is structured on the palate, with soft tannins and a long persistence.

Maturation: Amarone requires long aging in wooden barrels, which can last several years.

Valpolicella:

Method of production:Valpolicella is made from the same grape varieties (Corvina, Rondinella, Molinara), but does not involve drying. The grapes are vinified fresh, with rapid and less intense fermentation.

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

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

In summary, while Amarone is a complex and robust wine, suitable for pairings with important and rich dishes, Valpolicella is a more versatile and fresh wine, ideal for less demanding meals or daily drinking,

What does Valpolicella Ripasso mean?

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

Method of production of Ripasso:

Ripasso is produced using the base Valpolicella wine, which is "ripassed" (hence the name) on the pomace (the skins and residue) of Amarone or Recioto.

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

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

Features of Valpolicella Ripasso:

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

On the nose and palate, Ripasso has notes of ripe red fruit, spices, and sometimes slight nuances of chocolate or tobacco.

It has an alcohol content generally 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 taste experience.