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The Valpolicella wine region is located in the northeast of Italy in the west of the famous Veneto region. The region is famous for its marble mining and the production of luxurious wines. The name of the area, which translates as “valley of a thousand cellars”, indicates how much attention is paid to the creation of grape drinks in the region.
The wines produced here belong to the DOC and DOCG categories – the highest in Italian winemaking.
Wine history of Valpolicella
Archaeological finds indicate that wine making in the region began as early as the XNUMXst-XNUMXnd millennium BC. e., and the first written mention of their sale dates back to the XNUMXth century AD. e.
The quality of alcoholic products from Valpolicella was already worthy at that time, which allowed it to take a significant share in the trade of the Venetian Republic by the XNUMXth century.
During the Middle Ages, local wines somewhat lost popularity, giving way to Greek drinks. It was possible to restore the former level of sales only by the XNUMXth-XNUMXth century: during this period, Valpolicella products spread throughout Europe.
Another recession was outlined in the XNUMXth century, when the phylloxera epidemic and civil strife raged in the region. To the restoration of vineyards and tranquility in the surroundings
Valpolicella took more than one year: local winemaking was revived only by the middle of the XNUMXth century. During this period, the “amarone” technology, which involves the production of wine from raisin fruits, became especially widespread. Around the same time, the region expanded its territory and acquired DOC status.
However, the pursuit of profit led to a deterioration in the quality of local wines and, as a result, to a decline in sales. The 70s and 80s were especially unsuccessful in this regard.
It was possible to restore the lost reputation by the beginning of the 90s: the winemakers of Valpolicella again focused on the “amarone” method.
As a result, sales volumes doubled and prices tripled. In the early 3s, the hotel wines of the region were given a new – the highest in Italian winemaking – DOCG status.
Popular varieties
In the region, mainly autochthonous red varieties are grown, which are practically not cultivated in other areas.
Corvinus
The main grape is Corvina, which has high tannins. The share of the variety in Valpolicella drinks is from 40 to 70%.
Dark berries with thick skins give the wines a recognizable cherry aroma, bright ruby color and a strong bouquet.
Sun dried fruits are used in Recioto and Amarone technologies.
Rondinella
Another common variety, reaching 40% in local wines, is Rondinella.
The fruits are brightly colored in blue-violet color, covered with a dense bloom and are especially fragrant.
They give the wine bouquet a soft cherry accent and a rich ruby hue.
Molinara
The third most important variety – Molinara – has a high acidity and changeable taste with berry notes. Its content in Valpolicella wines ranges from 5 to 25%.
The variety got its name (in the lane “melnik”) for a generous, flour-like coating on the skin of red-violet fruits.
Wines from it are light, lively, with raspberry and cherry tones.
In addition to these varieties of grapes, Sangiovese, Barbera, Negrara, Rosignola, Trentina, traditional for Italy, are grown in the region, the share of which in drinks does not exceed 15%.
Significant plantations are reserved for the autochthonous Oselet variety and the Novelo variety similar to the French Beaujolais.
Views of Valpolicella
Depending on the province of production, local drinks are divided into:
Wines Valpolicella Classico (Valpolicella Classico), produced in the oldest communes of the region.
Wines Valpantena (Valpantena), produced in the valley of the same name.
Controlled by origin (DOC) products include Valpolicella, Valpolicella Superiore, Recioto and Amarone drinks.
Of particular interest are drinks made from raisined grapes using Recioto, Amarone and Ripasso technologies. The first two have the common name Passito, and the drying process itself is called “appassimento”.
The method involves drying fruits harvested at a high degree of maturity for several weeks and even months. The loss of moisture leads to an increase in the level of sugars and flavoring components.
As a result, the wine is concentrated and strong. The fermented pomace of dried fruit is reused in the production of regular Valpolicella wines.
The recycling technology is called Ripasso. Such drinks are less complex and less deep, but significantly reduce production costs.
Base wines Valpolicella
They are distinguished by a beautiful ruby color, eventually turning into garnet. In a soft bouquet, in addition to cherry shades, subtle almond tones with a bitter aftertaste, notes of banana and blueberry are felt.
Harmonious taste is characterized by increased softness, velvety, full-bodied. These drinks are often compared to French Beaujolais wines. Wines Valpolicella superiore
Roam for 14 months or more. For their manufacture, fruits slightly dried on the vine with a high level of alcohol content (not lower than 11 °) are used, which in the finished drink reaches 12 °.
The Wine Speech
They are quiet and playful. The former are distinguished by a delicate pomegranate hue, a fresh bouquet with floral tones.
The aroma has notes of spicy cherries, iris, violets, roses, tobacco.
The taste is dominated by juicy fruity accents with hints of honey and candied chestnuts. The fortress often exceeds 14 °.
Sparkling wines are characterized by a noble ruby color and a delicate, sweet, lively taste.
Amarone wines
Unlike Recioto, Amarone technology involves the complete fermentation of sugars accumulated in raisin fruits. The oldest wine made in this way is kept in the distilleries of Villa Mosconi: the bottle dates back to 1940.
On Amarone labels there is a reference to the region of production: the inscription Classico or Valpantena.
Such wines are distinguished by a juicy pomegranate-red color, turning into orange-red in aged specimens, persistent aroma with cherry-chestnut tones, liveliness and strong tannins.
The taste is powerful, bright, fresh, oily, with accents of chocolate, figs, raisins. The minimum aging period is 2 years, the optimal one is 4–5 years. Medium strength: 15–18°.
Among the famous brands of the region:
Allegrini
Venetian domains
Tommaso Bussola
Stefano Accordini
Masi
The nights
Relevance: 14.11.2019
Tags: Wine and vermouth, Wine brands