Valpolicella DOC is a red wine, with a deep ruby red colour and a velvety and full-bodied taste from Veneto produced exclusively in Valpolicella in the province of Verona from native vines such as Corvina, Corvinone (up to 50% replacing Corvina), Rondinella but also in smaller percentages with Forselina, Negrara and Oseleta . The hills in the province of Verona are famous for a great red for aging, Amarone della Valpolicella.
The first cultivations of vines in Valpolicella are attributed to the Paleovenetian or Etruscan-Rhaetian civilization which flourished between the 7th and 5th centuries BC. and which persisted during the Roman domination. The first wine that was produced in the area was known as «retico», because it was produced in the hilly and mountainous area of the Veronese-Roman province, called “Retia”. In the following centuries viticulture in Valpolicella grew a lot and in the 19th century, Corvina was officially made the typical variety of the area.
The definition of the area and the improvement of production and winemaking techniques in the following eighty years led in 1968 to the official approval of the first “Valpolicella” wine production specification with the recognition of the DOC.
The wines of Valpolicella are characterized by the use of native varieties of the territory. Corvina is the most important variety present in the blend of “Valpolicella” and gives structure and body. Rondinella, on the other hand, is particularly important for the contribution of the wine’s colour. The wines produced are on average alcoholic, well structured and with an interesting polyphenolic.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.