New post "education" by SB Sissi Baratella who today talks to us about Valpolicella.
In the Verona area we find the wines of the Valpolicella designation of origin. Of this wine-growing region we distinguish three "sub-zones": Valpolicella classico (northwest of Verona, towards Lake Garda), Valpolicella Orientale (as the name implies, northeast of Verona, towards the east), and Valpantena (more or less between the two).
A feature that makes Valpolicella unique in the world is the ability to produce six different wines from the same blend of grapes, sometimes even from the same vineyard. This is possible thanks to the existence of techniques such as drying (natural process of dehydration of the grapes in the post-harvest air) and the Ripassotechnique (which transforms Valpolicella wine into Valpolicella Superiore Ripasso by refermentation, transferring it to a tank in the presence of exhausted pomace of Amarone).
The main Veronese indigenous grapes are, in order of importance:
We also mention Molinara, although no longer mandatory to be regulated but still traditional and other minor and rarer grapes.
Let's finish by mentioning the wines that can be Classic and not:
- Valpolicella, the most everyday, young and fresh version
- Valpolicella Superiore and Valpolicella Superiore Ripasso, with a higher alcohol content and greater complexity
- Amarone della Valpolicella and Amarone della Valpolicella Riserva, after the drying period the grapes are no longer the same, the aromas, sugars and structure have changed; the result in wine will not be the same
- Recioto della Valpolicella, the sweet wine of Valpolicella progenitor of the "amaro" Amarone.