Production of Italian Valpolicella began in the mid 12th Century and features a blend of three grapes from the Veneto region: Corvina, Rondinella and Molinara. The late budding vine typically sees an early harvesting period and produces a juice with a stronger acidity and a thinner profile.
- Light cherry flavor, with licorice hints
- Lighter in color and can oxidize if left unchecked
- Strong acidity with a thinner profile
- Mid level sugar gives this variety a very smooth and consistent fermentation
- Smooth and light with good acid balance
- Sour cherries with a bitter finish when young
- Made into larger robust reds in the “Amarone” style known across the world
- Said to be drank at 13°C (56°F) which is one of the coolest drinking reds
- We often call Valpolicella the gateway red – it is a very easy drinking, well balanced wine that anyone can enjoy, and is often the first red wine many will try.
- Aging adds a lot of richness to this wine, but it can be enjoyed early on too
- Blends well with Sangiovese
- We typically do not oak this wine, but it can be done with unique results.