Andrea Sartori talks about Valpolicella located in the province of Verona where the vineyard area/landscape is 60% hills, 40% flat and the main indigenous grape varieties are Corvina (biggest), Rondinella and Molinara. We talk about trellising of the vines - they use the Pergola system and the wine styles. These are Classico (lighter, low tannins) Superiore (1 degree higher in alcohol), Ripasso and Amarone.
The Ripasso method is a technique that involves the re-passing of the Valpolicella wine on the dried grape skins of Amarone, therefore you have to make Amarone before you can make Ripasso. The final style is Recioto, a sweet wine with 90g sugar per litre.
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