Historically, the Veneto has always been a region known for winemaking and viticulture. For centuries, wine has been part of the dining experience in the Veneto. It represents a constant symbol of the region’s great gastronomic and cultural significance. Wine production, in fact, dates back to prehistoric times. It became subsequently more important thanks to the influence of the Etruscans, then the Romans.
Verona is the most important province within the Veneto region. In the Province of Verona there are many artifacts that highlight the region's farming traditions that dates back centuries. Even the writings of Cassiodorus, minister of King Theodoric, represent one of the most significant signs of winemaking culture in this area.
From its glorious past to its dynamic present, Verona remains the most important Province in the Veneto with regard to grape and wine production. Verona boasts almost 47,000 acres of D.O.C. and D.O.C.G. vineyards and of these, over 70% is represented by the historic denominations such as Soave (17,000 acres), Valpolicella (13,000 acres) and Bardolino (almost 7,2000 acres).
Moreover, the wines of Verona represent 60% of all the Veneto’s wines with a denomination of origin.
The Soave production zone lies in the eastern part of the Province of Verona. It is comprised of the communes of Soave, Monteforte d’Alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara, San Giovanni Ilarione, San Bonifacio, Cazzano di Tramigna, Colognola ai Colli, Caldiero, Illasi, and Lavagno.
The territory under vine is approximately 17,000 acres; mainly Garganega - the indigenous grape variety from which Soave is made - is grown. Over 70% of production is exported to countries all over the world. The area’s potential for wine production is very important: Soave alone represents 5% of Italian wine with a denomination of origin. Apart from the significance of its figures, the Soave denomination is also the most important in the region in terms of quality. The Soave denomination is the only one in all of the Veneto that can boast of two D.O.C.G. designations: Recioto di Soave D.O.C.G. – the first wine in the Veneto to obtain this status, in 1998 - and Soave Superiore D.O.C.G. – awarded in 2002.
According to production regulations, Soave must be made up of at least 70% Garganega and 30% of Trebbiano di Soave, Chardonnay and Pinot Bianco are allowed.
The Soave D.O.C. derives from grapes grown outside of the Classico area. The training system used is Pergola or Guyot with 1,136 vines per acre. The yield is 1,123 gallons per acre, the minimum alcohol level is 11% vol. and the net dry extract is 16 grams per litre. The wine may be released from the 1st of December following the vintage.
The Soave Classico DOC derives from grapes cultivated on the hillsides of the Classico zone (i.e. in the communes of Soave and Monteforte d’Alpone). The training system used is Pergola or Guyot with 1,136 vines per acre. The yield is 1,048 gallons per acre, the minimum alcohol level is 11.5% vol. and the net dry extract is 18 grams per litre. The wine may be released from the 1st of February following the vintage.
The Valpolicella production zone is fairly large and stretches from the area northwest of the Province of Verona eastwards, where it borders the Soave denomination. Overall, the production zone of the Valpolicella D.O.C. extends for around 28 miles; it is 3 to 5 miles wide and has an average altitude which varies between 500 and 1200 metres above sea level. The denomination covers, in whole or in part, the communes of Marano, Fumane, Negrar, S. Ambrogio, S. Pietro in Cariano, Dolcè, Verona, S. Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, S. Mauro di Saline and Montecchia di Crosara.
The wines produced in the Valpolicella production zone are: Valpolicella (standard, Classico and Superiore), Valpolicella Ripasso, Amarone D.O.C. and Recioto della Valpolicella D.O.C.
According to the production regulations enforced since 2003, the grape varieties permitted in the blends are: Corvina Veronese, Rondinella, Corvinone and (up to 15% of the total) other red grapes that are recommended and authorized for the Province of Verona. Molinara was an obligatory grape prior to 2003 and today it is still present in vineyards planted before that time.
Valpolicella Superiore differs from Valpolicella by virtue of a higher level of alcohol, lower acidity, greater roundness and higher levels of extracts and phenolic substances. It must be aged for at least one year.
The term “Ripasso” refers to a precise winemaking technique used for giving added depth and body to a Valpolicella wine. It involves the maceration of a young Valpolicella, obtained from fresh grapes, with the fermented pomace from dried grapes, previously used for the production of Recioto or Amarone. The maceration should not be too long because at this stage the pomace is not very rich in coloring-matter or noble phenolics, whereas it contains lots of tannins, which give the wine a sensation of “dryness”.
The “Ripasso” technique is generally used in order to make a Valpolicella Superiore, which displays greater structure and longevity compared to a standard Valpolicella. It has higher levels of alcohol, extracts and phenolic substances. Valpolicella Ripasso is released in to the market a year after harvest in the month of January.
According to the D.O.C. regulations, the grapes used for Amarone are the same as those for a Valpolicella. The grapes are picked during the last ten days of September and the first week of October. They must be intact and perfectly healthy and ripe, so that they can stand up to the drying phase without any risk of rot. After careful selection in the vineyard, the grape bunches are laid out in a single layer in wooden or plastic crates so that the air can circulate around them. The crates are then placed in special rooms, which are usually lofts above the winery. The grapes remain in these rooms for three or four months, losing around 50% of their weight. In this phase the acidity diminishes, the polyphenols become more concentrated and the glycerine increases. Once the drying is completed, and after a further check on the health of the grapes, they are pressed. The wine is aged for at least two years in oak casks, followed by a further period of maturation in bottle. Amarone is released for sale three years after the harvest.
Amarone received its DOC status on August 21, 1968 and was elevated to DOCG in 2009 (retroactive to the 2008 vintage).