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Study Cards on wines, valpolicella, style

What is the aim of winemaking in Valpolicella?
Create fresh, fruity easy drinking wines for early consumption.
How is the vinification of the easy drinking wines from Valpolicella?
  • Fermentation in stainless steel, temperature controlled for primary aromas; 20-25C
  • Maceration short 5-7 days, little tannins
  • Ageing in Stainless or large oak for 6-8 months

Different for Appassimento.
In Soave and Valpolicella, plus for Vin Santo in Tuscany, the Appassimento method is used. What wine style is the result and how is the vilification?
  • Wine style: Passito
  • Wine names: valpolicella, amarone, recioto
  • Grapes picked (11-11,5 potential abv) to reach semi-dry state before crushing; still contain acids, bunches are healthy
  • The grapes are stored for 3–4 months in well-aerated drying lofts on trays. To concentrating flavour, raising alcohol levels and making sweet (and today, dry) wines.
  • Dry in 1/3rd of their weight; higher sugar, potential abv, acidity, anthocyanin/colour, tannins and flavour concentration.
  • More glycerol -> softer mouthfeel
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