The Four Styles of Valpolicella Wine

Valpolicella (val-polla-chellah) is an Italian wine region that covers 95 square miles across the western part of the Veneto region.

There are four primary styles of Valpolicella. In the order from least to most intensity they are: Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella. These wines are all made with the same grapes (Corvina, Corvinone, Rondinella and Molinara) but the wine-making techniques is what differentiates them.

So, here’s a brief overview of each style.

Valpolicella - This wine is fresh and fruity and the lightest style. It typically has bright aromas and sour cherry flavor that is so typical of many northern Italian red wines. It should be slightly chilled and enjoyed with lighter fare or simply as a refreshing fruity wine on a warm afternoon. Wines labelled as Valpolicella Classico come from the original Valpolicella zone. To be labelled as Valpolicella Superiore, the wine must be aged a minimum of one year in wood and have a minimum alcohol level of 12%

Ripasso - This style is just a bigger version of Valpolicella. It gains it added flavor because it is produced using the Ripasso method of wine making. It starts with the basics used in making the Valpolicella wine, but adds a second fermentation that takes advantage of the pomace - the leftover grape skins that remain after the grapes are pressed for the Amarone and Recioto styles that are described below. By doing this second fermentation with the dried pomace, this style of wine has raisin-like notes that give it a fuller, richer flavor.

Amarone - Amarone may translate to “big bitter” but don’t let that fool you. This style has concentrated flavors of dark fruit and raisins. This is achieved by drying the grapes on mats, racks (see photo) or hanging them from rafters for extended periods (weeks or months) after harvest. Known as the appassimento process, the dried fruit concentrates the flavors and sugars. The result is a wine with big flavor and alcohol levels that can reach up to 17% ABV.

Recioto - This is a dessert wine made from dried grapes. Similar to the process for used for Amarone, this fruit is dried for up to 200 days. This further concentrates the flavors and sugars. The dried grapes are then used to produce this wine but the fermentation is halted before all of the sugar is converted to alcohol. This results in a very sweet wine that still retains its natural acidity.

Ever Wonder About Nebbiolo Wine?

Nebbiolo is a grape that is grown almost exclusively in Italy. In the Piedmont region. And, most famously in Barolo and Barbaresco.

The Nebbiolo grape is named for the Italian word for fog which is “nebbia.” This grape thrives in the cool and foggy climates of Piemonte where altitudes can reach up to 1500 feet. Whether the grape is named for the foggy climate or the thick white bloom of yeast that forms on the grapes when ripe is the subject of debate.

The Nebbiolo grape was first documented in the fourteenth century but is believed to have been grown in the area long before that time.

Nebbiolo wines are known for their lighter color that is often described as brick red-orange or pale garnet, their delicate aromas, and their powerful tannins and pronounced acidity.

The classic Barolos are famous for their "tar and roses" aromas, their bright ruby color (which becomes garnet over time), their bold tannins, elevated acidity, and relatively high alcohol (a minimum of 13% but often above 15% ABV). Barolos must be aged at least 38 months with a minimum of 18 months in the barrel. Riserva Barolos must be aged for at least 5 years.

Barbaresco has a slightly warmer, drier and milder climate than Barolo. This means its Nebbiolo grapes tend to ripen earlier than those in Barolo. Thus, the wines tend to be lower in tannin and a bit more drinkable at an earlier age. But there is still plenty of acidity and tannins to make Barbaresco wines age-worthy. Barbaresco is characterized by its rich, spicy flavors and perfumed sweetness and is often considered a bit more elegant and refined than the more robust wines from Barolo. The wines of Barbaresco must have a minimum alcohol content of 12.5 percent and undergo two years of aging, one of which must be spent in wooden barrels. Barbaresco Riserva must be aged for four years, with one of those years in wood.

While the Nebbiolo wines of Barolo and Barbaresco are best known, they can be expensive. It is said that the neighboring region of Roero within Piemonte produces wines of equal intensity and structure at a fraction of the price. While the wines of Barolo and Barbaresco must be 100% Nebbiolo, the wines of Roero must include a minimum 95 percent Nebbiolo. They must also be aged for 20 months, of which at least six must be in oak barrels. A further 12 months is added to this minimum if the winemaker is seeking Riserva status.

If you love the delicacy of Pinot Noir and the robustness of a Cabernet Sauvignon or Syrah, try a Barolo or a Barbaresco. But, you might want to give the younger ones a good hour or more in a decanter before serving. Cheers!

Ever Wonder About Sangiovese Wine?

Sangiovese (san-jo-VEH-zay) is a famous grape from Italy. Some believe that this indigenous Italian grape dates back to the second century BC, where it was first known to be cultivated by the Etruscan winemakers of Tuscany.

Literally translated from Latin, Sangiovese means the “blood of Jove” in reference to the ancient Roman king of the gods, Jupiter. Sangiovese is Italy’s most planted grape and likely best known as the primary grape used to produce Chianti.

Chianti is region in Tuscany that specializes in Sangiovese. But, there are several other regional names for wines that are made from Sangiovese including Vino Nobile di Montepulciano, Rosso di Montepulciano, Sangiovese Grosso, and Brunello di Montalcino. The Tuscan region of Montalcino produces a very age-worthy Sangiovese that that improve over 10 to 20 years.

Sangiovese is more subtle than other red wine varieties landing about mid-way between a Cabernet Sauvignon and Pinot Noir. Wines produced from the Sangiovese grape are medium to full bodied, dry, and highly acidic, with fruity and savory flavors. Common flavors and aromas include Cherry, Plum and herbs. Additionally, oak aging can add licorice, leather, tobacco and smoke.

Sangiovese has seen renewed interest in the United States after the success of Super Tuscan wines (subject of our next blog) in the 1980s. Sangiovese producing areas include the California regions of Napa Valley and Sonoma County, as well as Washington state.

If you are just getting started with Sangiovese, pick up a bottle of Chianti or Chianti Reserva and enjoy! Cheers!

Ever Wonder about Montepulciano Wine?

Montepulciano (mon-ta-pull-channo), as you might guess by its name, is an Italian wine. You might also guess that it’s from a region or town of Montepulciano, Italy. There, you’d be wrong.

Montepulciano is a beautiful medieval town in Tuscany, in central Italy. But, oddly enough, Montepulciano wines are not produced there.

Instead, Montepulciano wines are from Marche, Molise, northern Puglia and most notably, Abruzzo. All of these regions are along the eastern coast of Italy and benefit from the cooling winds off the Adriatic Sea.

So, Montepulciano wines are made of Montepulciano grapes but they have nothing to do with the town Montepulciano.

To make things even more confusing, the wines that are produced in Montepulciano are, like most Tuscan wines, made from Sangiovese.

Montepulciano is the second most planted red grape in Italy. Sangiovese, the grape used to make Chianti, is the most widely planted grape of Italy.

Montepulciano has long held a reputation for being low-priced fruity red wines that go well with pizza and bold tomato-based sauces. This reputation is true. But, there are many producers, especially in Abruzzo, that are making some very well-structured wines displaying notes of cherry, crushed herbs and tobacco.

Finally, for a wine to be a certified Montepulciano d’Abruzzo it has to comply with the following rules:

• It must be made with at least 85% Montepulciano grapes (up to 15% Sangiovese is allowed)

• The wine must be aged for at least 5 months before it is released

• To be labeled as a Riserva, the wine must be aged for at least two years including a minimum of nine months in wood barrels

Although a bit confusing, Montepulciano wines can be quite good and, as the most exported Italian wine to the U.S., it can be very reasonably priced. Cheers!

Ever Wonder About the Italian Wine Soave?

Fifty years ago, Soave was the most popular Italian wine in the U.S., it even outsold Chianti.

Soave (“swah-vay”) is an Italian white wine made of Garganega (“gar-GAN-nehgah”) grapes grown around the village of Soave in Northern Italy.

Soave means "soft" in Italian, and the soft floral bouquet and fruit flavors help it to live up to its name. It is considered the most famous white wine in Italy.

Soave is a light-to-medium bodied white wine, with fruity flavors and moderate acidity. Overall, it falls between a Pinot Grigio and a Chardonnay.

By Italian regulation, Garganega grapes must make up at least 70 percent of a Soave wine, while a maximum of 30 percent Chardonnay and Trebbiano di Soave (Verdicchio) are allowed.

Common flavors of Soave wine include Peach, Pear, Honeydew, Citrus Zest, and sometime a bit of saltiness.

Depending on the aging process, Soave can taste either lean or rich. The more affordable wines are typically aged in stainless steel tanks. These wines have brighter fruit flavors. Soave that is aged in oak barrels tends to be rich with notable nutty flavor.

By the way, there is also a bubbly Soave Spumante version and a very sweet version, produced by drying the grapes slightly before fermentation, which is labelled as Recioto di Soave.

Soave wines are very affordable. So next time you see one, pick it up and give it a try! Cheers!