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Region Hierarchy |
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Climate(s) |
Moderate Continental, Warm Continental |
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Notes |
Valpolicella DOC notes: Has two districts:
1. North foothills with limestone/clay soil that is cool slowing ripening.
2. Southern plains with sandy soil that aid ripening. These wines are fruitier and should be drunk young.
Uses the passito method (drying grapes to concentrate flavors/sugars) to make appassimento wine.
Also uses the ripasso method as a form of secondary skin fermentation.
Valpolicella DOC wines are made from grapes from anywhere in the region.
Veneto Region / IGT notes: Varied terrain: foothills of the Alps in the north to flat plains near the coast.
Northern Italy notes: Dry, short summers. Pergola's were commonly used to protect the grapes from sunburning. VSP is now more common.
Italy notes: Italian wines are named for the Region they are made in, not the grapes used in the wine. |
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Grape(s) |
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Color |
Grape |
Notes |
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Red |
Corvina Grape |
Dried using the passito process. Grapes often have more sugar than can be fermented by the yeast.
Valpolicella DOC notes: Widely planted
Grape notes: Produces wines that are low-to-medium tannins and high acidity. Red cherry, red plum flavors. |
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Wines(s) |
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Type |
Wine |
Notes |
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Still Red |
Valpolicella (Corvina) Wine |
Fermentation stopped early. Sweet with intese red fruit flavors, medium-to-high alcohol, full body, medium-to-high tannins.
Wine notes: Appassimento sometimes used |
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