Land of Recioto and Amarone of Valpolicella
The Valpolicella area, which is divided into five different communities, is located in the foothills between the Lessini Mountains and the city of Verona, with the River Adige marking its most southern border. It is an area that always had a strong link and dedication to wine production. In fact, in this area, winemaking can be traced back to the 5th century BC to a wine called “Retico”, a wine that was enjoyed by poets, historians and philosophers alike over the past centuries, so much so that even Tiberius the Emperor managed to get his hands on it and regarded it as a pure delicacy.
The Valpolicella has a history of distinguished ancestors, and both Recioto and Amarone, also known as “Acinatico”, were appreciated by King Teodorico and his successors from the 4th century AD onwards.
The undisputed quality of these excellent wines found their origins through history and the climatic characteristics of the foothills of this territory: a territory of moraine origin, and of a medium rock and clay structure at a low altitude, all of which help to soften the climatic temperatures of the Po-Venetian plains.
History of Amarone's Wine
The Valpolicella Amarone owes its origin to Recioto, one of the oldest wines in our winemaking history. Once upon a time, Recioto was the only wine produced in the Valpolicella area. However, over time and due to the climatic changes of the seasons, the grapes underwent a fermentation process that has enabled them to produce a much drier wine and Amarone, a wine that owes its name to the characteristics of its bitter vein, was created.
As for Recioto, the finest Corvina, Rondinella and Molinara grapes are selected and harvested between the third week of September and the first week of October. The withering process occurs in wooden boxes stored in large rooms where the temperature, humidity and ventilation are closely monitored and here the grapes lose up to 40% of their original weight. The selecting and the crushing of the grapes occur in January. Fermentation occurs in stainless steel containers, after which the wine is transferred into oak barrels for a minimum of 36 months, and then it is bottled and stored for the next 6 months.
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