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.
The production area of Valpolicella DOC covers the entire foothills of the province of Verona, extending from Lake Garda to almost the border with the province of Vicenza. The area comprises a series of valleys and hills that enter the plain by drawing a characteristic shape of a hand—a mild climate and fertile soil favour the Valpolicella area.
In the last years, the Valpolicella appellation has been able to go through both structural and market changes increasing its international prestige. A great part of its success is linked to its history, strongly connected to its indigenous grape varieties, like Corvina, Corvinone, Rondinella and other local varieties, which give a unique mark to the wine styles: Valpolicella DOC, Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG.
CORVINA: The backbone of the blends! It confers structure, aromas and softness to the wines.
CORVINONE: Characterised by scents of black cherry and spice. It confers aroma complexity and structure to the wines.
RONDINELLA: The strongest against diseases and adverse weather. It gives colour and sapidity to the blends.
MOLINARA: Indigenous variety very pale in colour. It gives loads of freshness and sapidity to the blends.
Valpolicella Classico DOC is a fine wine, ruby red in colour, with a vinous, subtle scent, with tones of cherry and pink, with a fresh, dry or somewhat soft flavour, pleasantly bitter and lively tannic. Valpolicella Superiore, coming from selected grapes, must have a minimum refinement of one year and can thus present itself with the characteristic ruby colour with some garnet notes; the slightly ethereal and vanilla scent; the refined, harmonious, dry and velvety flavour.
Valpolicella is a versatile wine in pairings. Valpolicella Classico DOC goes well with appetizers, such as salami or bruschetta, light first courses and white meats, as well as fresh summer dishes. The stronger taste of a “Valpolicella DOC Superiore” makes it very good with second courses, with a preference for red meats and medium seasoned cheeses.
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