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The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968.
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Valpolicella and production
Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata ( DOC ) wine production.
Valpolicella Classico is made from grapes grown in the original Valpolicella production zone.
In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita ( DOCG ) status.
In 1968, the Valpolicella region received official recognition for quality wine production when it was granted its own DOC.
By this point, the price for grapes destined for Amarone production was nearly three times higher than what a comparable quantity of grapes would fetch for basic Valpolicella production.
At the end of 2009, the production of both Amarone and recioto dessert wines in the Valpolicella zone received Italy's highest quality wine designation as a DOCG zones.
Today over 40 % of all wine production in Valpolicella takes place in the classico zone with an estimated yearly production of 12. 2 million gallons ( 460, 000 hl ) Another sub-zone that is permitted to attach its name to the wine is the Valpolicella Valpantena located in the valley located just east of Verona.
Other grapes used in the production of Valpolicella wine include Molinara, Rondinella, Corvinone, Rossignola, Negrara, Barbera and Sangiovese.
In 2009, the production of Amarone wine in the Valpolicella zone achieved DOCG status.
Valpolicella and zone
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda.
In the late 20th century, a spike in popularity of Amarone led to increased plantings in the Valpolicella zone.
The Valpolicella zone is bordered to the west by the Bardolino DOC, located along the banks of Lake Garda, which produces similar wines to basic Valpolicella using many of the same grapes.
Today the original zone is known as Valpolicella Classico zone and may duly noted on the wine labels of wines produced completely from grapes grown in this area.
Valpolicella and was
The tradition of using partially dried-grapes ( seen today in the modern Valpolicella wines of Amarone ) was known as the " Greco " or " Greek style " of winemaking with its origins likely dating back to this period.
Cerletti, one of the few Italian wine regions to emerge from this period relatively unscathed was Valpolicella.
The first Valpolicella producer to commercially market a ripasso wine was Masi in the early 1980s.
Bolla was one of the first producers to commercially market an Amarone wine from Valpolicella.
The round façade of the building was originally composed of white and pink limestone from Valpolicella, but after a major earthquake in 1117, which almost completely destroyed the structure's outer ring, except for the so-called " ala ", the stone was quarried for re-use in other buildings.
Valpolicella and include
These wines include Vin Santo ( into which almond biscuits (' cantucci ') are traditionally dunked ), Sciachetrà, Recioto di Soave ( drunk with the local version of panettone ) and the sweet red Recioto della Valpolicella ( which stands up to chocolate better than most wine ).
Additionally the grape composition for Valpolicella wines were expanded to include varieties of lower potential quality such as Molinara and Rondinella.
Valpolicella and regions
In some regions of Valpolicella, producers are using barrel aging to add more structure and complexity to the wine.
Valpolicella and plains
However, with DOC recognition also came a large expansion of vineyard areas that were permitted to produce Valpolicella DOC wine including land in the fertile plains of the Po river which tend to produce excessively large yields of grapes with varying qualities.
Valpolicella and when
Ripasso is an Italian wine produced when the partially aged Valpolicella is contacted with the lees of the Amarone, including the unpressed grape skins.
Valpolicella and DOC
A bottle and glass of Valpolicella DOC wine.
Only red wine grapes are permitted in the Valpolicella DOC wines.
Most of the wines produced under the Valpolicella DOC are red and usually contain a sizable amount of the area's most distinguished grape, Corvina.
Often producers will label this wine as Amarone but they may also choose to produce it as Valpolicella DOC wine or even an Indicazione geografica tipica ( IGT ) table wine if they choose to use grape blends outside the DOC requirement.
In late 2009, Ripasso della Valpolicella received its own DOC designation.
Valpolicella and status
On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita ( DOCG ).
Valpolicella and .
Red dessert wines like Recioto della Valpolicella and fortified wines like the vin doux naturel Muscats are the best matches for such difficult-to-pair desserts.
Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina ( 40 % – 70 %), Rondinella ( 20 % – 40 %) and Molinara ( 5 % – 25 %) varieties.
If fermentation is stopped early, the resulting wine will contain residual sugar ( more than 4 grams of sugar per litre ) and produce a sweeter wine known as Recioto della Valpolicella.
Unlike traditional Amarone, Recioto della Valpolicella can also be used to produce a sparkling wine.
The lees still contain a lot of sugar and the Valpolicella undergoes a second fermentation.
* Consorzio per la Tutela dei Vini Valpolicella d. o. c.
Vineyards in the Valpolicella region.
The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara.
Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent.
Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto.
The name " Valpolicella " appeared in charters of the mid 12th century, combining two valleys previously thought of independently.
Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant ’ Ambrogio di Valpolicella and Sant ’ Anna d ’ Alfaedo.
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