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117-564: Valpolicella is in the province of Verona , within the large Veneto region . In Italian, the name Amarone literally means 'Great Bitter'; originally, this was to distinguish it from the Recioto produced in the same region, which is sweeter in taste. Notable wines have been produced in Valpolicella since ancient times, but the Verona wine was not marketed as Amarone before 1953. It is believed that

234-449: A laboratory to check the status of the wine. Common tests include Brix , pH , titratable acidity , residual sugar , free or available sulfur , total sulfur, volatile acidity (V.A.) and percent alcohol. Additional tests include those for the crystallization of cream of tartar ( potassium hydrogen tartrate ) and the precipitation of heat unstable protein ; this last test is limited to white wines. These tests may be performed throughout

351-613: A vintner . The growing of grapes is viticulture and there are many varieties of grapes . Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine , white wine , and rosé are the other main categories. Although most wine is made from grapes , it may also be made from other plants. (See fruit wine .) Other similar light alcoholic drinks (as opposed to beer or spirits ) include mead , made by fermenting honey and water, cider ("apple cider"), made by fermenting

468-468: A 2.5–5% error, which is sufficient to control the level of sulphur dioxide in wine. Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve

585-587: A cheaper alternative. In the French Baumé (Be° or Bé° for short) one Be° corresponds approximately to one percent alcohol. One Be° is equal to 1.8 °Bx, that is 1.8 grams of sugar per one hundred grams. Therefore, to achieve one percent alcohol the winemaker adds sugar at a rate of 1.8 grams per 100 ml (18 grams per liter) – a practice known as chaptalization , which is illegal in some countries and in California. Volatile acidity test verifies if there

702-493: A comparable quantity of grapes would fetch for basic Valpolicella production. This sparked renewed interest in planting vineyards in the high altitude hillside locations that produced lower yields of grapes better suited for Amarone production. In the 21st century, the reputation of Valpolicella wines continued to expand on the world's wine market, as ambitious winemakers began to invest more in advanced viticultural and winemaking techniques that produce higher quality wines. In 2003,

819-413: A consistent taste. Fining agents are used during winemaking to remove tannins , reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year). Gelatin [gelatine] has been used in winemaking for centuries and

936-404: A cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward (usually by a central ratcheting threaded screw). The press operator would load the grapes or pomace into the wooden cylinder, put the top plate in place and lower it until juice flowed from the wooden slats. As the juice flow decreased, the plate was ratcheted down again. This process continued until

1053-424: A detrimental impact not only on the area's reputation in the international wine market but also on sales and prices. As winemaking became less profitable, the vineyards in the most labor-intensive areas (such as the hillsides in the classico zone) were uprooted and abandoned. This shifted the source of grape production even further away from the better quality producing hillside regions down to the fertile plains. In

1170-592: A dry, low temperature fermentation process that may last up to 30 or 50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults , such as high volatile acidity . After fermentation, the wine must undergo a period of ageing of at least 2 years (calculated from 1 January of the year following the harvest). The ageing process takes place in wooden barrels, traditionally in big oak casks but also tonneau (500 lt) or barriques (225 lt) made of either French or Slavonian oak can be used. If fermentation

1287-468: A large expansion of vineyard areas that were permitted to produce Valpolicella DOC wine, including land in the fertile plains of the Po River , which tend to produce large yields of grapes with varying qualities. Additionally, the grape composition for Valpolicella wines was expanded to include varieties of lower potential quality such as Molinara and Rondinella. This led to a general drop in quality, which had

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1404-435: A lot or tank of wine. Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese , avoids this step altogether with the grapes being individually selected. Crushing

1521-410: A movable surface and slowly decrease the volume between the two surfaces. Modern presses dictate the duration and pressure at each press cycle, usually ramping from 0 Bar to 2.0 Bar. Sometimes winemakers choose pressures which separate the streams of pressed juice, called making "press cuts." As the pressure increases the amount of tannin extracted from the skins into the juice increases, often rendering

1638-425: A number of additives are included, such as acids, amino acids, sugars, and organic compounds. The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape's terroir . Given

1755-425: A period of extended maceration . The additional food source for the remaining fermenting yeast helps boost the alcohol level and body of the wines while also leaching additional tannins , glycerine and some phenolic compounds that contribute to a wine's complexity, flavor and color . As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in

1872-406: A rate of 0.1 units per 1 gram/litre of tartaric acid addition. The use of lactic acid bacteria is the reason why some chardonnays can taste "buttery" due to the production of diacetyl by the bacteria. Most red wines go through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the bottle. White wines vary in

1989-427: A strong wine made from dried grapes . Most basic Valpolicellas are light, fragrant table wines produced in a novello style, similar to Beaujolais nouveau and released only a few weeks after harvest . Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso

2106-438: A wine is reverse osmosis. Blending may also help – a wine with high V.A. can be filtered (to remove the microbe responsible) and blended with a low V.A. wine, so that the acetic acid level is below the sensory threshold. Sulphur dioxide can be readily measured with relatively simple laboratory equipment. There are several methods available; a typical test involves acidification of a sample with phosphoric acid, distillation of

2223-433: Is Vitis vinifera , which includes nearly all varieties of European origin. Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called °Brix ), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents) and pH of

2340-569: Is Amarone paired with walnuts and Parmigiano-Reggiano cheese. Master of wine Mary Ewing-Mulligan notes that well-made examples of Amarone from favorable vintages usually need about ten years of bottle aging for the flavors to mature, and have the potential to continue developing for twenty years or more. [REDACTED] Media related to Valpolicella at Wikimedia Commons 45°31′00″N 10°53′00″E  /  45.5167°N 10.8833°E  / 45.5167; 10.8833 Winemaking Winemaking , wine-making , or vinification

2457-410: Is a French term for the management of acidity and secondary pressing of grapes in fermentation tanks. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are floated to the surface by carbon dioxide gases released in the fermentation process. This layer of skins and other solids is known as the cap. As

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2574-490: Is a by-product of microbial metabolism. Because acetic acid bacteria require oxygen to grow, eliminating any air in wine containers as well as addition of sulfur dioxide (SO 2 ) will limit their growth. Rejecting moldy grapes also prevents possible problems associated with acetic acid bacteria. Use of sulfur dioxide and inoculation with a low-V.A. producing strain of Saccharomyces may deter acetic acid producing yeast. A relatively new method for removal of volatile acidity from

2691-532: Is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto . Winemaking in the region has existed since at least the time of the ancient Greeks . The name "Valpolicella" appeared in charters of the mid-12th century, combining two valleys previously thought of independently. Its etymology is likely from the Latin vallis pulicellae ("valley of river deposits"). Today Valpolicella's economy

2808-422: Is a very ripe, raisiny, full-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The labor-intensive process of producing this wine poses significant risk for the development of various wine faults . Wet and rainy weather during harvest may cause

2925-463: Is an Italian wine produced when the partially-aged Valpolicella is contacted with the pomace of the Amarone. Typically, this will take place in the spring following the harvest. The resulting wine is more tannic, with a deeper color, and having more alcohol and more extract. The word ripasso designates both the winemaking technique and the wine, and usually is found on a wine label . The final result

3042-419: Is any steam distillable acids in the wine. Mainly present is acetic acid (the dominant component of vinegar ), but lactic , butyric , propionic , and formic acid can also be found. Usually the test checks for these acids in a cash still, but there are other methods available such as HPLC, gas chromatography and enzymatic methods. The amount of volatile acidity found in sound grapes is negligible, because it

3159-558: Is bordered to the west by the Bardolino DOC , located along the banks of Lake Garda , which produces similar wines to basic Valpolicella using many of the same grapes. The historical "heart" of Valpolicella winemaking is in the Monti Lessini hills located northwest of Verona. In 1968, the boundaries of the region were extended far eastward towards the DOC production zone of Soave and south to

3276-451: Is calculated from the measured density, the must weight , with the help of a specialized type of hydrometer called a saccharometer . If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added ( chaptalization ). In commercial winemaking, chaptalization is subject to local regulations. Similar to chaptalization is amelioration. While chaptalization aims to raise final alcohol percentage through

3393-442: Is carried out either as an intentional procedure in which specially cultivated strains of such bacteria are introduced into the maturing wine, or it can happen by chance if uncultivated lactic acid bacteria are present. Malolactic fermentation can improve the taste of wine that has high levels of malic acid, because malic acid, in higher concentration, generally causes an unpleasant harsh and bitter taste sensation, whereas lactic acid

3510-440: Is done by extracting their juice with minimal contact with the grapes' skins. Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine. White and rosé wines extract little of the grape tannins contained in the skins. Orange wine (a.k.a. skin-contact white wine)

3627-455: Is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina , San Pietro in Cariano , Negrar , Marano di Valpolicella , Fumane , Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo . The Valpolicella production zone was enlarged to include regions of

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3744-404: Is known as the bulk Charmat method . Other sparkling wines, such as prosecco , are fermented using force-carbonation — a faster process that involves using machinery to manually add CO 2 and create bubbles. Sweet wines or off-dry wines are made by arresting fermentation before all sugar has been converted into ethanol and allowing some residual sugar to remain. This can be done by chilling

3861-518: Is mainly used in cheaper wine. Amateur winemakers often use glass carboys in the production of their wine; these vessels (sometimes called demijohns ) have a capacity of 4.5–54 litres (0.99–11.88 imp gal; 1.2–14.3 US gal). The kind of vessel used depends on the amount of wine that is being made, the grapes being used, and the intentions of the winemaker. Malolactic fermentation occurs when lactic acid bacteria metabolize malic acid and produce lactic acid and carbon dioxide. This

3978-402: Is measured in grams per hundred grams of solution, so 20 °Bx means that 100 grams of juice contains 20 g of dissolved compounds. There are other common measures of sugar content of grapes, specific gravity , Oechsle (Germany) and Baumé (France). °Bx is usually measured with a refractometer while the other methods use a hydrometer which measures specific gravity. Generally, hydrometers are

4095-616: Is milk protein), egg whites , egg albumin , bone char , bull 's blood, isinglass (Sturgeon bladder), PVPP (a synthetic compound), lysozyme , and skim milk powder . Although not common, finely ground eggshell is also sometimes used. Some aromatized wines contain honey or egg-yolk extract. Non- animal-based filtering agents are also often used, such as bentonite (a volcanic clay-based filter), diatomaceous earth , cellulose pads, paper filters and membrane filters (thin films of plastic polymer material having uniformly sized holes). The most common preservative used in winemaking

4212-414: Is more acceptable if the stems have 'ripened' and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of

4329-410: Is more gentle and less sour. Lactic acid is an acid found in dairy products. Malolactic fermentation usually results in a reduction in the amount of total acidity of the wine. This is because malic acid has two acid radicals (-COOH) while lactic acid has only one. However, the pH should be monitored and not allowed to rise above a pH of 3.55 for whites or a pH of 3.80 for reds. pH can be reduced roughly at

4446-399: Is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice. Pressed juice is typically lesser in quality due to the release and increase of total phenolic compounds, as well as browning index and

4563-646: Is permitted to attach its name to the wine is the Valpolicella Valpantena located in the valley located just east of Verona. Most of the wines produced under the Valpolicella DOC are red and usually contain a sizable amount of the area's most distinguished grape, Corvina . Other grapes used in the production of Valpolicella wine most often include Rondinella and Corvinone , but also Molinara , Rossignola , Negrara , Barbera , Sangiovese and Bigolona . A few producers are experimenting with reviving

4680-452: Is recognized as a traditional method for wine fining, or clarifying . It is also the most commonly used agent to reduce the tannin content. Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling. Besides gelatin, other fining agents for wine are often derived from animal products, such as micronized potassium caseinate ( casein

4797-418: Is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called lees ), and transferred to a new container where any additional fermentation may take place. Pigeage

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4914-411: Is stopped early, the resulting wine will contain residual sugar (more than 4 grams of sugar per litre) and produce a sweeter wine known as Recioto della Valpolicella . Recioto was the traditional wine produced according to this method, and originally, Amarone was Recioto wines that had fermented for too long. Unlike Amarone, Recioto della Valpolicella may be used to produce a sparkling wine . Ripasso

5031-428: Is the failure for the fermentation to go to completion, that is some sugar remains unfermented. This can make the wine sweet when a dry wine is desired. Frequently wild ferments lead to the production of unpleasant acetic acid (vinegar) production as a by product. During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol . The temperature during

5148-518: Is the hand-picking of grape clusters from the grapevines . In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating

5265-413: Is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at

5382-466: Is the production of wine , starting with the selection of the fruit , its fermentation into alcohol , and the bottling of the finished liquid. The history of wine -making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology . A winemaker may also be called

5499-399: Is wine made with maceration in the manner of rosé or red wine production, but using white wine grape varieties instead of red. To start primary fermentation, yeast may be added to the must for red wine, or may occur naturally as ambient yeast on the grapes (or in the air). For white wine, yeast may be added to the juice. During this fermentation, which often takes between one and two weeks,

5616-452: The Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian denominazione di origine controllata (DOC) wine production. The red wine known as Valpolicella is typically made from three grape varieties: Corvina Veronese , Rondinella , and Molinara . A variety of wine styles are produced in the area, including a recioto dessert wine and Amarone ,

5733-607: The indigenous grape Oseleta in Valpolicella. The wines are produced in a wide variety of styles ranging from basic nouveau table wines, full-bodied red wines, sweet dessert wines and even sparkling spumante . The most basic Valpolicella are light-bodied and often served slightly chilled. They have many characteristics similar to a Beaujolais wine and are often noted for their sour cherry flavor. While full-bodied recioto and Amarone styles reach alcohol levels of 15–16%, most Valpolicellas have more moderate alcohol levels around 11%. For wines labeled Valpolicella Superiore

5850-411: The juice of apples , and perry ("pear cider"), made by fermenting the juice of pears , and kumis , made of fermented mare's milk. There are five basic stages to the wine making process which begins with harvesting or picking. After the harvest, the grapes are taken into a winery and prepared for primary ferment ; at this stage red wine making diverges from white wine making. Red wine is made from

5967-413: The must (pulp, including the juice) of red or black grapes and fermentation occurs together with the grape skins, which impart color, flavor and tannins to the wine through the process of maceration . White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally, white wine is made from red grapes. This

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6084-412: The yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide (which is lost to the atmosphere). After the primary fermentation of red grapes, the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is then kept warm and

6201-428: The 1980s and 1990s, the Amarone wines of Valpolicella experienced a spike in popularity on the world's wine market. Production of Amarone jumped from 522,320 US gallons (19,772 hectoliters ) in 1972 to 1.2 million gallons (46,500 hl) by 1990. By 2000 Amarone production grew to over 3.9 million gallons (148,000 hl). By this point, the price for grapes destined for Amarone production was nearly three times higher than what

6318-626: The 8th century AD, the Republic of Venice was long a vital trading port in the Mediterranean , linking the Byzantine Empire with the rest of Europe. Merchants records shows that one of the items regularly traded through Venice was local wines produced in Verona province in the hills west of Venice. During the 15th and 16th century , struggles with the Ottoman Turks led to frequent blockades of

6435-452: The C6-alcohol levels. These compounds are responsible for the herb-like taste perceived in wine with pressed grapes. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape. Presses act by positioning the grape skins or whole grape clusters between a rigid surface and

6552-450: The DOC regulations were adjusted to eliminate mandatory blending requirements for sub-quality grapes such as Molinara. At the end of 2009, the production of both Amarone and recioto dessert wines in the Valpolicella zone received Italy's highest quality wine designation as a DOCG zones. The Valpolicella region has mostly a mild to cool continental climate that is influenced by its proximity to two sizable bodies of water- Lake Garda to

6669-426: The DOC requirement. Some producers are experimenting with international varieties and producing dry Amarone style wines from grapes such as Cabernet Sauvignon . In the late 20th century, a new style of wine known as ripasso (meaning 'repassed') emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for

6786-536: The Valpolicella area is not precisely known. The tradition of using partially dried grapes (seen today in the modern Valpolicella wines of Amarone) was known as the "Greco" or "Greek style" of winemaking, with its origins likely dating back to this period. In the 6th century AD, the Roman writer Cassiodorus notes that the sweet wines of the area were favorites in the courts of the Ostrogothic Kingdom of Italy. Since

6903-560: The Venetian ports, limiting the amount of available export wines from the Greek isles and abroad. This further stimulated the development of domestic vineyards for the Venetians, who pushed even further into the hills of the Verona and the Valpolicella region. The 19th century brought a series of calamities to most wine-producing regions including the phylloxera epidemic , oidium , downy mildew and

7020-576: The addition of sugar, amelioration aims to raise the alcohol percentage and dilute the acidity levels through the addition of water and sugar into the grape must. This wine adjustment was commonly used in New York State's cooler wine regions, such as the Finger Lakes AVA . Amelioration is also subject to federal regulations. Alcohol of more than 12% can be achieved by using yeast that can withstand high alcohol. Some yeasts can produce 18% alcohol in

7137-536: The advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests. Some winemakers remove leaves and loose debris from

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7254-407: The amount of grapes grown in the fertile plains that could be used in Amarone production. Another measure was the 2003 removal of Molinara from the list of mandatory blending grapes. Amarone is unique in the wine world. Typically very alcoholic, full-bodied and ripe-tasting wines are produced in very warm climate regions, where the grapes are able to build up large amounts of sugar while ripening on

7371-407: The appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be racked during this process to remove the lees . The secondary fermentation usually takes place in large stainless steel vessels with a volume of several cubic meters, oak barrels or glass demijohns (also referred to as carboys), depending on

7488-690: The barrels are older and essentially "neutral", in that they do not impart much flavor or wood tannins, but in the late 20th and early 21st centuries more Amarone producers have been experimenting with the use of smaller new oak barrels that introduce more oak flavoring to the wine. Amarones are rich, full-bodied wines with flavor and aroma notes that are often compared to the flavors of Port wine . The wines often have notes of mocha , bitter-sweet dark chocolate , raisin, dried fig and earthy flavors. At restaurants sommeliers will often recommend food and wine pairings for Amarone with hearty, heavy dishes such as meat roasts . A classic after-dinner assortment

7605-471: The dark Malvidin 3,5-diglucoside anthocyanin ) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation ( maceration ). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in

7722-459: The extending lobes that appear as "ears" at the top of a grape cluster . The exposed grapes on the "ears" usually receive the most direct sunlight and become the ripest grapes on the cluster. Historically these very ripe "ears" were picked separately and used to make very rich, sweet wines. Today the method for making recioto has evolved to include the use of whole grape clusters . Grapes destined for Recioto della Valpolicella are often grown in

7839-404: The fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must

7956-468: The first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on bamboo racks ( arele in local dialect) but more commonly in plastic or wooden crates. This process is called appassimento or rasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavours thanks to

8073-430: The goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence on the final taste of the wine. Depending on the desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process

8190-425: The grapes are then concentrated by a process of desiccation where they are kept in special drying rooms for anywhere from three to four months. During this time over a third of the water is removed as the grapes shrivel into raisins . This method (known as passito ) produces more concentrated grapes that still maintain the acid balance of a cool-climate grape. Amarones differ from other late harvest wines in that

8307-451: The grapes to raisin either on the vine or on racks or straw mats. Often in these high sugar wines, the fermentation stops naturally as the high concentration of sugar and rising concentration of ethanol retard the yeast activity. Similarly in fortified wines, such as port wine , high proof neutral grape spirit ( brandy ) is added to arrest the ferment and adjust the alcohol content when the desired sugar level has been reached. In other cases,

8424-520: The grapes to rot before drying out, requiring winemakers to be diligent in removing rotted bunches that can cause moldy flavors in the wine. Valpolicella Valpolicella ( UK : / ˌ v æ l p ɒ l ɪ ˈ tʃ ɛ l ə / , US : / ˌ v ɑː l p oʊ l -, ˌ v æ l p oʊ l -/ , Italian: [ˌvalpoliˈtʃɛlla] ) is a viticultural zone of the province of Verona , Italy , east of Lake Garda . The hilly agricultural and marble-quarrying region of small holdings north of

8541-433: The grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecasts are taken into account. Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the rachis . Mechanical harvesters have

8658-440: The grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate picking and increased oxidation of the grape juice. In other countries (such as Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages. Manual harvesting

8775-410: The high levels of sugars in the wine completely into alcohol. The first completely dry Amarones that were commercially marketed were the 1953 vintages produced by Bolla and Bertani . In 2009, the production of Amarone wine in the Valpolicella zone achieved DOCG status. During the petitioning process, the wine producers in the region established several quality control regulations including quotas on

8892-407: The juice to travel before leaving the press. It is believed by advocates of basket presses that this relatively long pathway through the grape or pomace cake serves as a filter to solids that would otherwise affect the quality of the press juice. With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid

9009-416: The juice, this method is sometimes referred to as pre-fermentation maceration as it extracts tannins and pigment from the skins. As a result this is applicable to red grape varieties that would otherwise undergo traditional maceration. Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. This is to avoid any extraction of tannin from either

9126-472: The label Amarone was coined by Adelino Lucchese in 1936. The wine was assigned denominazione di origine controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of denominazione di origine controllata e garantita (DOCG). Total production for sale (including Recioto) in 2008 was 8.57 million bottles. Grapes are harvested ripe in

9243-475: The late 20th century, it was rarely noted on the wine label. There was also debate about whether it was even permitted to be included under DOC regulations. If it was mentioned at all it was relegated to the back label wine description notes. Today the term ripasso is freely permitted to be used, with several examples on the wine market labeled as being made in the ripasso style. In late 2009, Ripasso della Valpolicella received its own DOC designation. While

9360-401: The length of the drying process is 120 days, but varies according to producer and the quality of the harvest . The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for Molinara, and 27 to 40% for Rondinella. Following the drying process that is completed during the end of January or beginning of February, the grapes are crushed and go through

9477-483: The liberated SO 2 , and capture by hydrogen peroxide solution. The SO 2 and peroxide react to form sulphuric acid, which is then titrated with NaOH to an end point with an indicator, and the volume of NaOH required is used to calculate the SO 2 level. This method has inaccuracies associated with red wine, inefficient condensers, and excessive aspiration rate, although the results are reproducible, having an accuracy with just

9594-419: The making of Blanc de noirs sparkling wine, which is derived from Pinot noir, a red vinifera grape). An alternative method to maceration is hot press or thermovinification. In this practice, winemakers heat up the grapes to extract the juice rather than pressing using a pressure method. The temperature and time ranges depending on the grape variety and preferences of the winemaker. In addition to extracting

9711-402: The making of the wine as well as prior to bottling. In response to the results of these tests, a winemaker can decide on appropriate remedial action, for example the addition of more sulfur dioxide. Sensory tests will also be performed and again in response to these a winemaker may take remedial action such as the addition of a protein to soften the taste of the wine. Brix (°Bx) is one measure of

9828-605: The most ideally situated hillside vineyards. Recioto can trace its origins to winemaking techniques of the ancient Greeks ; the grapes are taken to special drying rooms where they are allowed to desiccate , concentrating the sugars inside the grape. While recioto is typically sweet, with high levels of residual sugar , the must can be allowed to ferment completely dry . Often producers will label this wine as Amarone, but they may also choose to produce it as Valpolicella DOC wine or even an indicazione geografica tipica (IGT) table wine if they choose to use grape blends outside

9945-441: The pH of the juice which may be desirable for overly acidic grapes. This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California. In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if

10062-509: The plains of the northern bank of the Po river and the Adige. Today the original zone is known as Valpolicella Classico zone and may duly noted on the wine labels of wines produced completely from grapes grown in this area. Today over 40% of all wine production in Valpolicella takes place in the classico zone, with an estimated yearly production of 12.2 million gallons (460,000 hl). Another sub-zone that

10179-564: The political upheaval of the Risorgimento . According to the 1889 writings of the French wine historian Dr. C. B. Cerletti , one of the few Italian wine regions to emerge from this period relatively unscathed was Valpolicella. In the 1950s, the "Amarone" style of winemaking was rediscovered. In 1968, the Valpolicella region received official recognition for quality wine production when it was granted its own DOC. However, with DOC recognition also came

10296-493: The presence of Botrytis cinerea is actively discouraged, as winemakers attempt to avoid the smoky, mouldy flavors that come with botrytized wine . Extra care is taken in the vineyard to ensure that the grapes are kept dry and harvested before rot can develop. The Amarones are then aged for several years, with many premium examples being aged for at least five years prior to release. They are often aged in large wooden barrels of either Slavonian or French oak . Traditionally

10413-417: The press operator determined that the quality of the pressed juice or wine was below standard, or all liquids had been pressed. Since the early 1990s, modern mechanical basket presses have been revived through higher-end producers seeking to replicate the gentle pressing of the historical basket presses. Because basket presses have a relatively compact design, the press cake offers a relatively longer pathway for

10530-440: The press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 3-isobutyl-2-methoxypyrazine which has an aroma reminiscent of green bell peppers ). On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This

10647-490: The pressed juice excessively tannic or harsh. Because of the location of grape juice constituents in the berry (water and acid are found primarily in the mesocarp or pulp, whereas tannins are found primarily in the exocarp , or skin , and seeds ), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice. Before the advent of modern winemaking, most presses were basket presses made of wood and operated manually. Basket presses are composed of

10764-410: The quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production. Variations on the above procedure exist. With sparkling wines such as Champagne and Methodé Champenoise (sparkling wine that is fermented in

10881-414: The quality of the grape skin is a primary concern, as that component brings the tannins , color, and intensity of flavor to the wine. The process of desiccation not only concentrates the juices within the grape, but also increases the skin contact of the grapes. The drying process creates a polymerization of the tannins in the skin that contributes to the overall balance of the finished wine. Typically,

10998-501: The region range from morainic gravel near Lake Garda to more dolomite residual gravel with alluvial deposits in the fertile central plains. Towards the east and near the Soave DOC are several areas featuring volcanic soils . The most favorably situated vineyards are located in the Monti Lessini foothills in the classico zone where the grapes ripen at altitudes between 490 to 1,500 feet (150–460 metres). The Valpolicella zone

11115-447: The remaining sugars are converted into alcohol and carbon dioxide. The next process in the making of red wine is malolactic conversion , a bacterial process which converts "crisp, green apple" malic acid to "soft, creamy" lactic acid , softening the taste of the wine. Red wine is characteristically transferred to white oak barrels to mature for a period of weeks or months; this practice imparts oak aromas and some oak tannins to

11232-408: The same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of

11349-441: The secondary fermentation and aging process , which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle. Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent

11466-466: The sensitivity of grapes to weather patterns, winemaking is affected by climate change . Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere. In some cool areas in the southern hemisphere (such as in Tasmania), harvesting extends into May. The most common species of wine grape

11583-411: The skin tissues. In some cases, notably with "delicate" red varietals such as Pinot noir or Syrah , all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial carbonic maceration . Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with

11700-430: The skins are the source of the tannins , the cap needs to be mixed through the liquid each day, or "punched", which traditionally is done by stomping through the vat. Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate ) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They are formed by

11817-545: The skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive Bentonite addition) as well as potassium ions, which participate in bitartrate precipitation ( cream of tartar ). It also results in an increase in

11934-443: The soluble solids in the grape juice and represents not only the sugars but also includes many other soluble substances such as salts, acids and tannins, sometimes called total dissolved solids (TDS). Because sugar is the dominant compound in grape juice, these units are effectively a measure of sugar level. The level of sugar in the grapes determines the final alcohol content of the wine as well as indirect index of grape maturity. °Bx

12051-429: The style of Amarone has existed in the region for centuries, it was very rarely made as a deliberate wine style. Mostly it was produced in warm vintages when batches of wines destined for sweet recioto were unintentionally allowed to ferment completely dry. The modern concept of Amarone has its roots in the early 1950s when producers "rediscovered" the style and began deliberately using yeast strains that could ferment

12168-462: The style of champagne but is not from the Champagne region of France), an additional, "secondary" fermentation takes place inside the bottle, dissolving trapped carbon dioxide in the wine and creating the characteristic bubbles. Bottles then spend 6 months on a riddling rack before being disgorged to remove any sediment that has accrued. An expedited technique using sealed tanks to contain carbon dioxide

12285-458: The surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate denominazione di origine controllata e garantita (DOCG) status. Viticulture has been used in the Veneto region since at least the time of the ancient Greeks , though the exact period of cultivation for

12402-507: The union of tartaric acid and potassium, and may appear to be [sediment] in the wine, though they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 1–2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind. They may also form in wine bottles that have been stored under very cold conditions. During

12519-434: The use of malolactic fermentation during their making. Lighter aromatic wines such as Riesling, generally do not go through malolactic fermentation. The fuller white wines, such as barrel-fermented chardonnay, are more commonly put through malolactic fermentation. Sometimes a partial fermentation, for example, somewhere less than 50% might be employed. Whether the wine is aging in tanks or barrels, tests are run periodically in

12636-416: The vine . Examples of warm climate regions include parts of Australia , California and southern Italy. The Valpolicella region is characterized as a "cool climate region" where acid levels are usually maintained and sugar build occurs more slowly in the vine. Grapes destined for Amarone are the last grapes in Valpolicella to be harvested, getting as ripe as they can before mold and rot set in. The sugars in

12753-403: The water evaporation and is similar to the production of French Vin de Paille . The pomace left over from pressing off the Amarone is used in the production of ripasso Valpolicellas. Modern Amarone is produced in special drying chambers under controlled conditions. This approach minimizes the amount of handling of the grapes and helps prevent the onset of Botrytis cinerea . In Amarone,

12870-662: The west and the Adriatic Sea to the southeast. The coolest regions are in the Monti Lessini foothills to the north, where cool winds blow southward from the Alps . This area is traditionally classified as the classico zone . Towards the south and east, the climate gets warmer in the fertile plains of the Adige river. The mean temperature in the growing season is usually around 74.5 °F (23.6 °C), with average rainfall around 34 inches (860 mm). The vineyard soils of

12987-408: The wine and adding sulphur and other allowable additives to inhibit yeast activity, or sterile filtering the wine to remove all yeast and bacteria. In the case of sweet wines, initial sugar concentrations are increased by harvesting late ( late harvest wine ), freezing the grapes to concentrate the sugar ( ice wine ), allowing or encouraging Botrytis cinerea fungus to dehydrate the grapes or allowing

13104-502: The wine however extra sugar is added to produce a high alcohol content. During or after the alcoholic fermentation, a secondary, or malolactic fermentation can also take place, during which specific strains of bacteria (lactobacter) convert malic acid into the milder lactic acid . This fermentation is often initiated by inoculation with desired bacteria. Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing

13221-400: The wine market, with most Amarone producers also producing a ripasso as a type of " second wine ". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds. The first Valpolicella producer to commercially market a ripasso wine was Masi in the early 1980s. When the style first became popular in

13338-443: The wine. The wine must be settled or clarified and adjustments made prior to bottling. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines (made by carbonic maceration ) to over twenty years for wine of good structure with high levels of acid, tannin or sugar. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year. Depending on

13455-490: The winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known in Germany as süssreserve . The process produces wastewater , pomace , and lees that require collection, treatment, and disposal or beneficial use. Synthetic wines (also known as engineered wines or fake wines ) are a product that do not use grapes at all. Starting with water and ethanol,

13572-420: The winemaker was making a white wine. Yeast is normally already present on the grapes, often visible as a powdery appearance of the grapes. The primary, or alcoholic fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must. One of the main problems with the use of wild ferments

13689-449: The wines must be aged a minimum of one year in wood and reach a minimum alcohol level of 12%. The sweet red dessert wine Recioto della Valpolicella was awarded its own separate DOCG status in 2010 and has been the style historically associated with the region. The name recioto , also made in neighbouring Soave and Gambellara regions with their own DOCG designations, comes from the local dialect recie , meaning " ears ", and refers to

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