characteristic of the Valpolicella wine
The "Valpolicella" is a red wine typical of the Veneto.
This Italian red wine produced in the province of Verona is obtained from the same grapes used in making the famous Amarone wine: Corvina (from 45 to 95 percentage points, even if Corvina grapes are substitutable with Corvinone grapes up to 50%), Rondinella (5-30 percent) and, in a small percentage, other varieties grown in the Verona area, as specified by its Regulations.
Besides the Valpolicella DOC wine, they are governed and protected by the Designation of Origin:
- the "Valpolicella Classico " wine;
- the "Valpantena Valpolicella" wine;
- the "Valpolicella Superiore" wine.
Accurate studies about the Valpolicella wines have been conducted at the end of 1800. While the presence of vineyards and wineries in the area named in our day "Valpolicella" is evidenced by various sources already in Greek-Roman times.
The Registered Denomination of Origin for Valpolicella wines comes with the Presidential Decree 1968.08.21.
While in 2010 the competent Italian Ministry shall issue provisions of law in order to identify them and protect the following types of wine:
- Amarone della Valpolicella;
- Valpolicella Ripasso;
- Recioto della Valpolicella.
The Valpolicella wines are distinguished by a fine red color which tends towards garnet with age and, above all, for the typical velvety taste. Compared to the renowned Amarone della Valpolicella, the Valpolicella red wines are fresher and versatile, less structured and less full-bodied. While in common with the more expensive "Amarone", they give the same immediate pleasantness to palate and nose.