Valpolicella
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.
Etymology[edit | edit source]
The name "Valpolicella" is derived from the words "valle" ('valley') and "cellae" ('cellars'). The area has been settled since the Bronze Age and was a favored location for aristocratic country houses in the Roman era.
Wine Production[edit | edit source]
In Valpolicella, the wine production is mostly red and rosé, the white wines being a small percentage. The region, as mentioned above, is one of the most important in Italy, and it's known for the production of Amarone, Recioto, and Valpolicella Classico.
Ripasso[edit | edit source]
Ripasso is a wine from Valpolicella, often known as "ripasso valpolicella". It is created through a method of fermenting the wine with the unpressed but drained skins and lees left over from fermenting Amarone and Recioto wines. This process, called "ripasso" (re-passing), gives the resulting wine more structure, complexity, and flavor.
Related Terms[edit | edit source]
- Amarone: A rich Italian dry red wine from Valpolicella, in the Veneto region. It's made from the partially dried grapes of the Corvina, Rondinella, and Molinara varieties.
- Recioto: A sweet red wine, also from the Valpolicella region in Veneto, Italy. It's made from grapes that have been dried to concentrate their juice.
- Ripasso: A method used in the Valpolicella region of Italy, where a young wine is re-fermented with the skins from grapes used to make Amarone wines.
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