Where is valpolicella

The percentage of water loss depends on the style of wine — the lowest being Valpolicella Classico Superiore and the highest being Recioto. For example, at the vineyard in Piccoli they dry the grapes for four months when making their Recioto, causing them to shrivel to less than half of their original size and weight.

More expensive versions of Valpolicella get the oak-aging treatment before sale. A lot of wines claim to be the finest in a certain category, but Amarone della Valpolicella actually lives up to its title which is why we travelled all the way to the Piccoli winery to try a bottle. Amarone, like other bold, high-alcohol Italian wines think Barolo is revered in the country for its long-lasting quality. Expect strong, concentrated flavours of dried figs, cherry, chocolate, parmesan, savoury and liquorice that balance well with the boozy content.

In the past, only the rich could afford Recioto. Farmers discovered they could enhance basic Valpolicella by adding it to skins leftover from the Recioto fermentation. As the skins contain residual sugar, the wine ferments again, making ripasso a double-fermented wine. Have you tried Valpolicella before? What did you think of it? Share your experiences in the comments below. Hi Tom, thank you for your post.

I have been drinking valpolicella for over 30 years now and far as i am concerned is the number 1 wine in the world i have traveled far and wide and valpolicella is the best. A nice, fresh Valpolicella with some good friends is a great way to start an evening, and a slightly chilled glass of Recioto is the perfect way to finish it off.

The welcome pleasant bitter tones of a good Amarone will lift your palate and excite the senses while Ripasso is a great mid-meal companion, or the perfect thing to sip thoughtfully by the fireplace. These dry, versatile reds pair with a variety of dishes and are great company throughout a meal.

A juicy steak cooked medium rare with a good Amarone is a match made in heaven. Traditional Venetian fare such as fegato alla Veneziana, sauteed liver with onions and potatoes, or grilled meats match well with Valpolicella Ripasso.

Young Valpolicella pairs well with salads and seafood, pastas like gnocchi, beef-filled tortellini di Valeggio, or pizza. Recioto is an absolute success with tiramisu, chocolate, and cakes. Craving something more savory?

A plate of local cheeses, blue cheeses, and dried fruits with a glass of Recioto is one of the finer things in life. What Is Valpolicella? Two geographical sub-sections, Classico and Valpantena lie towards the western edge; the remaining DOC area is known locally as Valpolicella Orientale Eastern.

There is little to choose between the three in quality terms, though Valpantena, a single valley, is tiny by comparison. At the top of the quality pyramid, Recioto and Amarone are made from semi-dried grapes; the drying process is known as Appassimento.