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The Valpolicella sub-wine region in Veneto, Italy breathes Amarone. Amarone is the king of wine is this region, but her 4 little brothers & sisters are to be mentioned to: Recioto, Ripasso, Classico Superiore & Classico.
Amarone wine has an unique way of making the wine. After harvest, the grapes Corvina, Rondinella & Molinara, are laid to dry for 4 months. In this way, the grapes dry out, losing juice & concentrate the sugars within. After the 4 months, fermentation start the production of the wine. Minimum 2 years of ageing in oak barrels.
Recioto della Valpolicella is a sweeter wine. It’s made the same way as Amarone, but half way through the fermentation is stopped, leaving juice with high level of sugars. A complex wine, with balanced tannins & acidity.
Amarone della Valpolicella is made from dried grapes (see explanation above). A flagship wine for the region, with ageing potential up to 20 years! A full-bodied wine with dried fruit, tannins & high in acidity.
Ripasso della Valpolicella is a blend of the Classico with the grape bits (pomace) left over after the fermentation of the Amarone wine. Once mixed together, fermentation starts for the Ripasso-style wine, resulting in a wine that has the fruitiness of a Classico, but richness & complexity of the Amarone. Great value for money wine.
Valpolicella Superiore has had 1 year on oak, giving the wine more body, concentration & colour than the Classico.
Valpolicella Classico is the entry-level wine. Light body, cherry red fruits, easy-drinking wine.