Located in the Northeast of Italy, in the shadow of the Alps, Veneto is best known for Amarone della Valpolicella, a classic full bodied powerful red wine from Corvina, Corvinone, Rondinella, and Molinara. From the same grapes it also produces Valpolicella and Valpolicella Ripasso. The difference is all in the winemaking. Stop by this weekend and taste through the process. But first, we start with a little Prosecco.
 
Vincenzo Toffoli, Prosecco di Conegliano-Valdobbiadene DOCG extra dry $15
100% Prosecco
Vincenzo grew up working the vineyards until 1964 when he was able to buy some of them and start making his own wines. Now most of the work has passed on to his sons. Their Prosecco is clean and fresh with a nice sparkle.
 
2009 Vaona Valpolicella, $14
40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara
Vaona is a family farm with ten hectares of vines in Valpolicella. They have a long history of farming and tending these vines, but only recently have started making their own wine from them. Their Valpolicella is aged for 6-7 months before bottling in a blend of stainless and neutral casks. It is fresh and fruit forward with elegant notes of ripe raspberry, cherry and plum accented with hints of vanilla and clove.
 
2009 Cantina di Negrar Valpolicella Classico Superiore Ripasso Le Roselle $15
65% Corvina, 15% Corvinone, 20% Rondinella
Cantina di Negrar started as a winemaking collective in 1933 about the time that the Amarone process was developed. Their Ripasso is made similarly in the beginning to the Valpolicella and ages in stainless steel tanks until February when the skins from the pressed Amarone (it is coming) are added to it for a second fermentation. It is then repressed and ages 2 years in barrel and 6 months in the bottle before it is released. The Le Roselle has complex aromas of red fruits, spices along with a full-bodied, well balanced flavor and smooth, harmonious tannins.
 
2008 Cantina di Negrar, Amarone della Valpolicella Classico $35
70% Corvina Veronese, 15% Corvinone, 15% Rondinella
In Amarone the same grapes as a Valpolicella are dried on racks for 3 months before the wine is made. This appassimento process shrivels the grapes and concentrates sugars, color and flavor. The dried grapes are de-stemmed and crushed in early February. The maceration lasts for 30 days before the wine is pressed. The wine is then aged 18 months in barrel and a further 6 months in bottle before release. The wine is rich, concentrated and truly complex. The bouquet swirls with hints of black cherries and prunes, floral notes and sweet spice aromas. The flavors are full-bodied and rich, backed by structured, yet velvety tannins.
 
2008 Cantina di Negrar, Recioto della Valpolicella DOC Classico $24 /500ml
70% Corvina Veronese, 15% Corvinone, 15% Rondinella
The Recioto is made in the same method as Amarone except that the fermentation is stopped at 12% leaving residual sugar. The wine has an intense fruity and fragrant bouquet, with generous, sweet and with velvety tannins.