The Valpolicella wine, named for the valley situated to the north of Verona, is different from those made in other areas strongly influenced by the mild climate produced by the water of Lake Garda in that it has a bigger body and a more intense color. A great part of Valpolicella’s worldwide reputation must be attributed to two versions of the wine, the Recioto and Recioto Amarone. In making them, grape clusters are carefully selected and then dried, after the harvest, for a period varying between 30 and 90 days. Pressing and fermentation occur at times, under environmental conditions and according to methods that are different from those of the normal Valpolicella.
In addition, the wines’ degree of sweetness can be altered by moving the first racking forward or back in time. The Amarone is differentiated from the Recioto by the fact that all of its sugars are transformed into alcohol. That factor is responsible for the development of exclusive characteristics that set this wine apart from all others.