Wine Valpolicella

The wine Valpolicella is the result of winemaking history of this area, which seems to have taken its name from this activity, assuming that its name derives from the words “vallis” and “cellae”, respectively “the many” and “cellars” , an area where climate, soil characteristics and the skilful hand of man has given rise to this wonderful product which is wine Valpolicella, famous and appreciated all over the world.The wines of Valpolicella comprise more than grapes, among which the most important are those of Corvina, Rondinella and Corvinone of the first two give structure to the wine, the third color tones.

Wine Valpolicella and “Superiore”: the first, drunk young, not very alcoholic and is rich in aromas and fresh taste, and the second is the result of aging for at least a year, using selected grapes of particular areas, with more intense colors.

Wine Valpolicella Ripasso: obtained by leaving the Valpolicella base in contact with the pomace for two or three weeks; the result is a wine as the Superior but with a structure greater, a higher alcohol and a more rounded flavor.

Wine Valpolicella Amarone: produced leaving the grapes to dry for about four months, this allows the wine to have a long life, even more than twenty years. Its characteristics are those having a deep red color, aroma of dried fruit and spices, taste very fruity and soft.

Wine Valpolicella Recioto: the process of production of this wine is like that of Amarone with the difference that, after the drying, the fermentation is blocked to maintain a larger amount of sugar, characteristic of this wine; has a dark color and intense, with scent of cherries in alcohol and taste fat