“Life is too short to drink mediocre wines”: the words of Johann Wolfgang Goethe, the famous German writer, poet, and playwright of the seventeenth century. This statement can only be shared by all lovers of this alcoholic beverage with a millenary tradition.
An excellent method to avoid encountering mediocre wines is to choose to drink the DOC wines of Valpolicella. Fine red wines with unique tastes and aromas, among the most renowned and famous internationally.
These important wines are produced in the eponymous production area, Valpolicella, a territory with ancient traditions in viticulture. In fact, since the times of the ancient Romans, it was known as a land where excellent wines were produced: the very name derives from the Latin expression “Vallis polis cellae,” meaning the valley of many cellars.
The Valpolicella extends northwest of Verona - we are in Veneto - and enjoys an excellent climate, moderated by the breezes of Lake Garda and protected from the cold northern winds by the Lessini mountains. It is characterized by beautiful hills and valleys and boasts clayey and calcareous soils particularly suitable for grapevines.
The vineyards are made up of native varieties cultivated since ancient times: the Corvina Veronese, Rondinella, and Molinara grapes. Thanks to their wise use, different types of wine are produced, each with its own characteristics and peculiarities: the Valpolicella DOC, the Valpolicella Superiore DOC, the Valpolicella Ripasso DOC, and the Amarone DOCG of Valpolicella.
These are well-structured wines with significant polyphenolic characteristics, expressing fragrant fruity and floral aromas on the nose. Let's discover them together.
The Valpolicella DOC has a deep ruby red color with violet reflections, and it is characterized by a distinctive aroma with notes of bitter almond, complemented by a marked vinosity.
Its taste is dry and velvety, medium-bodied on the palate, and possesses a lively freshness. It is a wine of great pleasure, meant to be consumed young, within the first 2 to 3 years after the harvest.
Valpolicella DOC takes on the designation of "Superiore" when produced with selected grapes and aged for at least one year. It has a characteristic ruby-red color with garnet hints, and its flavor is refined, harmonious, dry, and velvety, with a slightly ethereal aroma of vanilla.
The Valpolicella Superiore DOC also presents a greater structure, with higher alcohol content, increased softness, and lower acidity.
For its grapes, characteristics, and the way it is produced, the Valpolicella Ripasso DOC is a unique wine: it has a distinct and defined personality, a full-bodied yet captivating character, soft and enveloping.
The Ripasso method is an ancient practice that involves “re-passing,” or “putting in contact,” the Valpolicella DOC wine with the pomace from Amarone DOCG or Recioto DOCG for about 15-20 days, during which a second alcoholic fermentation occurs: a special procedure that seems unmatched in other Italian regions.
The Ripasso DOCG reminds us of a story of “common sense farming,” of economy against waste, a theme very dear to the contemporary world. Although its history began with the logic of “nothing is wasted,” today Ripasso DOCG is a wine of great success both in Italy and abroad, also thanks to its high quality/price ratio.
The 'Amarone della Valpolicella DOCG is not only considered one of the finest wines from Verona, but also one of the most important red wines in Italy. It originates from the evolution of Recioto DOCG, another wine from Valpolicella with ancient traditions and a sweet, velvety flavor: over time, by working with the same grapes, it was noticed that they produced a dry wine with a slightly bitter flavor after fermentation. Its name indicates the lack of the sweet taste typical of Recioto DOCG: a dry wine of great intensity, with an aroma reminiscent of dried fruit, tobacco, and spices, also thanks to noble molds formed during the drying process.
Valpolicella wine obtained the recognition of controlled designation of origin (DOC) fifty years ago, in 1968. The regulations provide for the classic, superiore, and Valpantena versions.
The classic area includes the historical production area of the wine: the municipalities of Sant’Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano, and Negrar. The Valpolicella Valpantena is instead produced with grapes grown in the eponymous valley, while the superiore version must have an alcohol content of 11%, compared to the 10% required for the other types.
The Consortium for the Protection of Valpolicella Wines was established as early as 1924. Today it is an important associative reality that brings together grape growers and producers from the municipalities of Valpolicella, dedicated to promoting and enhancing the wines of Valpolicella in Italy and abroad.
Any moment of the day can be ideal for sipping a good glass of Valpolicella DOC. However, there are dishes that perfectly complement the flavor and aroma of the different types of this wine.
The Valpolicella DOC wine finds various pairings from local cured meats, to rice dishes, vegetable soups, and traditional meat dishes such as bollito or liver alla veneziana. Given its moderate structure, it also pairs well with fish dishes, such as cod or pike in sauce.
The greater structure of the Valpolicella Superiore DOC, on the other hand, requires pairing with grilled red meat dishes and roasts: a perfect traditional Veronese dish is pastissada de caval, horse meat cooked with onions, vegetables, and aromatic herbs.
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