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The Valpolicella wines are made from three different grape varieties: the Corvina, the Rondinella and the Molinara. Meanwhile, wine productions are classified into four different categories. First is the Valpolicella Classico, which is the major wine produced in the area and is often defined as having a light body with light cherry flavor and touch of earth. The Valpolicella Superiore is considered a simple daily red; it is created by aging the grapes for at least a year and is a little bit darker than the Valpolicella Classico. Moreover it has 12% alcohol instead of the traditional 11% of the Valpolicella Classico. After that is the Valpolicella Amarone, an ancient and strong, bitter wine. Historically, the Amarone was not usually deliberately made but rather was the result of batches of sweet wine (meant to become Recioto) being unintentionally allowed to ferment dry. Finally, there is the Valpolicella Superior Ripasso. This wine has the same production process as the Amarone wine however once it is fermented, some Amarone grape peels are added to the wine a few days before being filtered. This wine is a little bit less expensive than the Amarone wine but no less delicious.
The Recioto della Valpolicella is not part of the four categories as this wine is a little bit different from the others. The process of fermentation is stopped when the alcohol percentage reaches 13 to 14 so that the wine keeps a little bit of its natural sweetness. This velvety red wine is particular since, unlike other sweet red wines, it has to be sipped cool.