Valpolicella is a wide area, which includes all the valleys and the first hills that from Verona, to the east and west, rise northwards, towards the Lessini mountains.
A group of valleys and modest heights that together make up one of the finest areas of Italian wine production.
The history is long, it starts from before the Roman empire, under Rome there is a noticeable impulse, as for all the Italian viticulture that continues to the present day, in which the Valpolicella and the Veneto in general continue to be one of the most productive of the nation.
Among the most famous wines there is Amarone, its birth is not so remote in time as one might think, rather it is quite recent, but more than the dates are curious the story of its genesis. The base wine of Valpolicella is the homonymous Valpolicella, produced from Corvina and Corvinone grapes, with the addition of other local vines. It is a relatively light red and to be substantially young. From the same grapes of Valpolicella we also get Recioto, a sweet red wine from dried grapes. Not from the whole bunch in reality, but only from the top.
The berries wither and from these you get a sweet wine. At this point it is not interrupted as it should its fermentation, the yeasts inside do not stop eating sugar and produce alcohol, and the wine that had to be sweet is incredibly bitter: here is Amarone!
The ingenious winemakers of Valpolicella are not satisfied, after base wine, passito and Amarone, they invent another one: the Ripasso. Produced in Valpolicella and produced Amarone, the skilled Veronese winemakers have decided to revise the base wine on the exhausted pomace of Amarone. With this simple contact we create the Ripasso, which does not have the structure and power of Amarone, but thanks to the contact with its exhausted pomace, it absorbs part of its aromas and taste.