Amarone, Ripasso & co.

With its 75,000 hectares of vineyards, Veneto is one of the main Italian wine regions. The reds produced here come mainly from the area between Lake Garda and Valpolicella, where the great drying wines are born .

This process, from which Amarone, Ripasso and Recioto della Valpolicella are born, consists in drying the grapes in ventilated rooms called fruit trees , where the bunches lose about 30% of their water content, for the benefit of a higher concentration of sugars and aromatic components .

Typically obtained from a blend of autochthonous dark berry varieties, such as Corvina Veronese, Rondinella and Corvinone, Amarone is a close relative of the wine with the oldest Recioto tradition, unlike which completes the fermentation in full, giving light to a dry wine and structured, complex and elegant . A similar process gives rise to Ripasso , considered the "younger brother of Amarone", which arises from the technique known as "ripasso", consisting of the contact of the Valpolicella base wine with the residual pomace of Amarone , more or less dried, for about 15-20 days.