Valpolicella (wine)
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production.
History[edit | edit source]
The history of viticulture in the Valpolicella zone dates back to the ancient Greeks, who were the first to use the appassimento technique, which Valpolicella wines are famous for today. The practice of drying grapes before fermentation was later adopted by the Romans.
Geography and Climate[edit | edit source]
Valpolicella is located in the province of Verona, within the larger Veneto region of northern Italy. The region is protected by the Lessini Mountains and benefits from a mild, temperate climate, ideal for viticulture.
Viticulture and Winemaking[edit | edit source]
The Valpolicella zone is characterized by its use of indigenous grape varieties, such as Corvina, Rondinella, and Molinara. The wines produced in the region range from basic Valpolicella Classico, which is light and fragrant with cherry flavors, to Valpolicella Superiore, which is aged for at least one year and has a more robust, complex character.
The most notable wine produced in the region is Amarone della Valpolicella, made using the appassimento technique, where grapes are dried for several months before fermentation. This process results in a rich, full-bodied wine with high alcohol content and concentrated flavors.
Styles of Valpolicella[edit | edit source]
There are several styles of Valpolicella, each with its own DOC or DOCG status. These include Valpolicella, Valpolicella Classico, Valpolicella Superiore, Valpolicella Ripasso, Amarone della Valpolicella, and Recioto della Valpolicella.
Food Pairing[edit | edit source]
Valpolicella wines are versatile and pair well with a variety of dishes. The lighter styles of Valpolicella are perfect with antipasti, while the more robust Amarone pairs well with red meats, game, and aged cheeses.
See Also[edit | edit source]
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