In the lower lake, in the areas of Valpolicella and Valpantena from Corvina and Rondinella grapes, Valpolicella and Valpolicella Superiore are obtained after refining for at least one year to take on the characteristic ruby red colour. These wines are ideal for main courses of meat and mature cheeses.
The excellence of Valpolicella is the red wine Amarone, one of the great Italian wines that can be aged for over 20 years. Made from corvina, rondinella and molinara grapes, it owes its extraordinary aroma to the fact that it is obtained from grapes dried in fruit cellars for 100-120 days. Intense red in colour, with fruity and spicy notes, it is a full-bodied wine that goes well with meat, mature cheeses and game. Due to its characteristics, it can also be enjoyed on its own as a meditation wine.
If, before ageing in barrels, the Valpolicella wine is poured into the vats in contact with the freshly pressed Amarone marc, the wine receives part of its aroma from the dried marc. This technique and the ruby red, structured wine with a taste of red berries that comes out of it is called Ripasso.
From the same vines, but stopping fermentation after the drying process, another “passito” wine is obtained, which however has a fundamental difference from the Amarone: it is a sweet passito. Of a rather deep red colour, the wine obtained, the Recioto, has an accentuated fragrance while the flavour, full and velvety, remains delicate and warm on the palate. Because of these characteristics, Recioto goes mainly with desserts, but its qualities are enhanced with chocolate.