Veneto

DOC for red wine in the west of the wine-producing region of Veneto in Italy, probably the best-known region in Italy after Chianti. The zone includes the communes of Cazzano di Tramigna, Cerro Veronese, Colognola ai Colli, Dolce, Fumane, Grezzana, Illasi, Lavagno, Marano di Valpolicella, Mezzane di Sotto, Montecchia di Crosara, Negrar, Pescantina, San Martino Buon Albergo, San Mauro di Saline, San Pietro in Cariano, Sant´Ambrogio di Valpolicella, Tregnago and Verona in the province of Verona. The five communes Fumane, Marano, Negrar, San Pietro and Sant´Ambrogio have terraced vineyards, and make up the Classico region. The climatic conditions are characterised by Lake Garda, which is close by, creating good conditions fort he production of red wines as well as fort he drying of grapes on wooden frames fort he Recioto and Amarone versions. The wine has a fruity aroma with bitter almond notes, is quite similar to Bardolino (also in terms of the varieties), but is darker, more full-bodied and more long-lived. Some producers add amarone or recioto mash after fermentation is completed, initiating a second fermentation – this is known as ripasso. This wine is more full-bodied and has more complex flavours than normal Valpolicella. All variants of Valpolicella are made from the inidgenous red varieties Corvina Veronese (40-70%), Rondinella (20-40%), Molinara (5-25%), blended with any permutation of Barbera, Negrara Trentina, Rossignola and Sangiovese (up to 15%), as well as optionally with other permitted, non-aromatic red varieties (up to 5%). It has an alcohol content of 11% vol. The Superiore must mature for a year, and has an alcohol content of 12% vol. The sweet Recioto della Valpolicella (also made as a Spumante) is made from partly dried grapes, it has an alcohol content of 14% vol. Amarone della Valpolicella has a deep red colour and a markedly tart taste, it, too, is made from partly dried grapes, but is fermented dry. It must be matured for two years, and has an alcohol content of 14% vol. All the wines produced in the classico zone (except for the Spumante) may bear the additional designation Classico. The sub-zone Valpantena (most of which is owned by the Bertani estate, which has a size of 200 ha), may also be stated on the label. Well-known producers include Accordini, Allegrini, Bertani, Bolla, Brunelli, Campagnola, Dal Forno, Michele Castellani, Guerrieri-Rizzardi, Lenotti, Masi, Roberto Mazzi, Quintarelli, Fratelli Pasqua, Le Ragose, Le Salette, Speri, Fratelli Tedeschi, Tommasi, Villa Monteleone and Zenato.