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In this chapter we present one of the excellences of the Veneto region, a red wine suitable for any occasion, pleasant and harmonious, Valpolicella.

Valpolicella is one of the most loved and consumed wines in the world, thanks to its ruby red color, its pleasant aroma and its velvety flavor. It is a DOC (Denomination of Controlled Origin) red wine produced exclusively among the green hills located north of the province of Verona.

This territory is known as "La Valpolicella", located from the eastern shores of Lake Garda to the borders of the province of Vicenza. These wild valleys have been a wine growing area since the seventh century BC, when "Vitis Vinifera" was grown, and its wine produced was also highly appreciated in the capital of the Roman Empire.

The Valpolicella

Viticulture is linked to the varieties of indigenous red vines, in fact this noble wine comes from the mixture of different grapes, the most important is Corvina, which gives the wine structure and body, present with percentages ranging from 45% to 95%. Very important are also the Rondinella grapes which varies from 5% to 30%. Furthermore, Corvinone is used up to a maximum of 50%, in place of Corvina.

From the vinification of these grapes a lively colored wine with garnet reflections is obtained, with floral and pleasant aromas and with a dry and velvety flavor. Instead, based on the processing of these wines we obtain: Valpolicella Classico, has a rather deep garnet red color, an accentuated smell and a warm and velvety flavor. It is produced exclusively in the ancient area comprising the municipalities of Fumane, Marano di Valpolicella, Negrar, San Pietro di Cariano, Sant’Ambrogio di Valpolicella.

The Valpolicella

Valpolicella Superiore has a lower acidity, but a greater roundness, retains its ruby red color, with a pleasant and delicate aroma, with a bitter, savory and harmonious flavor. According to the specification, it must undergo an aging of at least one year.

Valpolicella Ripasso is obtained by pouring the base of the wine directly into the vats where the Amarone was previously pressed, leaving it to rest for about 15-20 days, thus taking on the aroma of the marc. It is a structured wine, ruby red in color and with a red berry fruit flavor.

Valpolicella Valpantena produced exclusively in the Valpantena valley always in the province of Verona. It has a ruby red color tending to garnet with aging, with a pleasant and delicate aroma and a velvety and harmonious flavor.

◊ THE TERRITORY ◊

The Verona Province

It is one of the most fertile and welcoming areas of the Veneto region.

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◊ NATURE CATEGORY ◊

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In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.

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