Valpolicella

Friday 13 September.

Our first day's visit is to Valpolicella Classica in the heart of the wine region. Laura, our guide from Pagus Wine Tours, said on the minibus from the hotel that when she explained the meaning of Valpolicella, we’d never forget it. And I don’t think I will.


Val – meaning valley

Poli – many, like poly in English

Cella  - cellar


Thus Valpolicella means valley with many cellars. There’s 4-500 wineries there but we would visit only two of them.

First was Tenuta SalvaTerra where, after an introductory Prosecco we tasted Pinot Grigio, Valpolicella 2017, Ripasso 2016, Amarone DOCG 2011 and 2015. The 2015 was a stonking 16.5% abv.

In the cellars I noted the barrels were each on stands with wheels, allowing the barrels to be turned to move the lees.

Our guide at Tenuta SalvaTerra

Amarone is made from dried grapes, Ripasso is midway between Valpolicalla and Amarone being Valpolicalla that is refermented on the skins left after Amarone is pressed. All wines were good, but my favourite was the Ripasso which was deliciously ripe and silky.

We then had lunch in nearby Entoteca della Valpolicella. 

1st course: Tomato soup with Gnocchi
2nd course: Pasta with ragu
Main course: Thin slice of beef check in a thick berry sauce
Dessert: Tiramisu
Coffee 

Gnocchi and Tiramisu were both invented in Verona, they told us.
  With the meal we had a 2017 Lugana La Musina white from Sartoli Winery  and this Valpolicella. 

The winery has vineyards in both the Classico and ordinary DOC . This was blended from both, so must have lower DOC appellation. Grapes have been dried 'for a while' to give extra body. It was delicious.


In the afternoon we  visited La Marognole Winery, founded in 2004 by Fabio and Eleonora Corsi after Fabio had spent 8 years working at other wineries. 

They make 14K bottles annually and farm 6ha. They could increase production to 50K bottles but currently excess grapes are sold. Their name comes from the stones - known as marogne - used to make vineyard terraces. 

Co-owner Eleonora Corsi was our host

Our tasting started  with Rose 2015 which was crisp and refreshing. Made from 100% Corvina it wasn't entitled to a DOC because it was a) pink and b) made solely from one variety.

Newly harvest grapes begin drying

Valpolicella Classico was intensified by the use of a proportion of the grapes being dried for 2-3 weeks.

Valpolicella Ripasso 2015 - here they refermented for 2-3 days on skins used in making sweet Recioto then aged 18 months in 300L barrels. They say they use Recioto skins because there's no flavour left on their Amarone skins. This was a lovely smooth drink with a bite of acidity on the finish. Very moreish and would be great with food. in 50cl bottles. Rounded heavy and sweet. Would match with apple pie. 

'El Nane' Rosso Verona IGT. Made like Amarone from grapes dried 100 days in wooden crates, but from over production so not allowed DOC. This had a dense colour with a rich grainy finish

Eleonora shows us their 300 year old wine cellar