Where is Valpolicella

Valpolicella is the name of the area of the Valpolicella valley, located next to Verona, in northern Italy’s Veneto region.

Its name (in latin language) “vallis polis cellae” actually means “the valley of many cellars”. 

The soil  is calcareous, limestone and clay rich. 

What kind of Wines are made

In this area  4 different kind of red wine are made: 1) Valpolicella  Classico and Valpolicella Classico Superiore, 2) Valpolicella Ripasso, 3) Recioto della Valpolicella , 4) Amarone della Valpolicella.

The grapes used are: Corvina, Rondinella, Corvinone and Molinara.

Valpolicella Classico and Valpolicella Classico Superiore

All the grapes used come from the Valpolicella “Classico” zone. 

The “Classico” zone is characterized by the superior drainage, sunnier exposure to the sun and tighter production restrictions: all of them are features that influence positively the quality of the wine.

Usually Valpolicella Classico wines are light or medium bodied, high acidity and low tannins.

Valpolicella Ripasso

How this Ripasso style is created:

Wine Producers take the partially fermenting skins from “Amarone wine” production and they add them to Valpolicella Classico wine and let the skins macerate for a while. This technique adds more flavour, tannins, a bit of alcohol and body too – resulting in Valpolicella Ripasso.

Amarone della Valpolicella

This dry, bold, richly fruited, ageworthy red wine with high alcohol (15-16%) and subtle toast, smoke, and clove aromas.

This is how Amarone wine is created:

The grapes used to make this wine are shriveled using the Appassimento method. Producers pick bunches of grapes that are fresh, and then they dry them out a bit.

Recioto della Valpolicella

This is one rare sweet red wine. This wine works perfectly with dark chocolate or chocolate cake.

HOW RECIOTO DELLA VALPOLICELLA IS CREATED:

Producers use the same grapes that are used for Amarone.
However they stop early the fermentation (when yeast turn sugar into alcohol chemically) instead of letting finish.

In this way they produce red wine with some sweetness (around 50g/L of sugar) and about 12-13% alcool.

RIFERIMENTI

https://vinepair.com/wine-101/valpolicella-101/

https://winefolly.com/deep-dive/valpolicella-wine-pyramid/

https://winefolly.com/wines/valpolicella/ 

ヴァルポリチェッラはヴェロ-ナの隣にある谷です。

ヴァルポリチェッラは独特な赤ワインとして有名です。

クラシック(最も一般的)、アマロ-ネ(深い味わい)、リパッソ(少し深い味わい)、レチョト(甘め)

主にヴァルポリチェッラに使用される葡萄はウヴァコルニヴァとウヴァロンディネッラです。

アマロネ

葡萄は10月はじめの2週間で収穫されます。

葡萄は伝統的な方法で藁のかごの中で乾燥させられます。

この乾燥工程はイタリア語でアッパスィメントと言い、この方法で作られる他のワインはパッスィトと呼ばれます。

リパッソ

アマロ-ネの生産過程で残った搾りかすはリパッソを作る際に使用されます。

搾りかすは二次発酵の際に赤ワインの熟成に役立ち、より深い味わいにする働きをします。

レチョト

レチョトはアマロ-ネと似た方法で作られます。

レチョトとアマロ-ネは3、4ヶ月乾燥させた葡萄を使って作られます。

そして発酵をやめて砂糖を残すことでレチョトに甘みを残します。

レチョトはデザ-トと非常に相性が良いです。