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Varietal Information

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Variety: Valpolicella

Color: Red

Other names:

Varietal Notes:

As the grapes are not readily available, here in the U.S., this wine is a perfect one to make using fresh Italian juices that is available.

*Characteristics:**					A region and not a grape, the Valpolicella wine we know follows a general formula that has traditionally included a blend of Corvina, Rondinella, and Molinara. These grapes blended to form the perfect balance of flavor, acid, and neutrality. Valpolicella when aged on the skins of those used to make Amarone is often referred to as Ripasso. Regular Valpolicella has 11% alcohol and no more than 70% corvina and is commonly referred to as Valpolicella Classico. Valpolicella Superiore is created with at least a year of aging, and must be 12% alcohol or more.
*Aromas/Flavors:**					Valpolicella can be a fruity, medium-weight red wine, but because of recent production troubles and overplanting it can often be acidic and thin. They can have a light cherry flavor, with licorice hints and slightly bitter finish.
Food Pairing:					It goes well with light dishes - pork, lamb, eggplant in red sauce.
Aging:**					Valpolicella should be drunk at around 56F which is cool but not white wine temperature. It is normally drunk relatively young, within 3 years.
Commercial Examples***:
* Character, Aromas, and Flavors of wine produced from the above-mentioned grapes are based upon a general assessment of the variety. Winemaker results will vary. The ability to age is tied directly to the wine's chemical make-up. Aging in the context of a varietal assumes the wines produced can or tend to yield the correct chemical make-up. Winemaker results will vary. * Commercial Examples provided as varietal references for benchmarking. Winemaker results will vary.