Valpolicella Tinto (Italia)
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The grapes of Amarone are dried out in drying houses to turn the grapes into raisins and concentrate the sugar.
The Valpolicella Ripasso wines are “re-passed” through the skins of Amarone grapes in order to go through a second fermentation.
Amarone must be made with a blend of Corvina, Corvinone, and Rondinella.
There has been winemaking in Valpolicella since the Ancient Greeks.
The production of Amarone is very labor-intensive, which makes the prices higher than many other regions.
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Ligero
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Débil
Ácido
Suave
Tánico
Seco
Dulce
- cereza
- frutos rojos
- frambuesa
- fresa
- cereza roja
- arándano rojo
- grosella roja
- cerezo ácido
- ciruela roja
- granada
- cereza Bing
- fresa salvaje
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- roble
- vainilla
- tabaco
- chocolate
- cedro
- café
- clavo de olor
- chocolate amargo
- mezcla de especias para hornear
- caramelo
- nuez moscada
- mantequilla
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- ciruela
- mora
- cereza negra
- casis
- frutos del bosque
- arándano
- fruta negra
- mermelada
- casis
- jambul
- zarza
- aceituna negra
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Conoce el estilo
The red wines of Valpolicella have a lot to offer for anyone who is a fan of rich, fruit-filled wines. The baked cherry, plum flavors and the rich texture are similar to really good Zinfandels from California.
The famous wines from Amarone and even the great value Valpolicella Ripasso are decadent, yet restrained.
In Northeast Italy, the region of Valpolicella grows a little-known grape called Corvina. It can make wines that are light with sour cherry flavors like Beaujolais, but the best known styles are much richer.
In Amarone, the grapes are dried before pressing giving the wine higher alcohol and body. The dark dessert-like fruit is complemented with strong acidity and just a touch of bitterness that makes this wine very sensual and often expensive.
The “Baby Amarone” wines of Valpolicella Ripasso are a much more affordable way to try this bold, seductive style similar to the best of California's Zinfandel.