The Terroir of Valdobbiadene
To truly understand Prosecco di Valdobbiadene, one must first acquaint oneself with the unique terroir that shapes its identity. Nestled between the Prealps and the Adriatic Sea, the Valdobbiadene region boasts a microclimate and soil composition perfectly suited for cultivating Glera grapes – the soul of Prosecco.
The gentle slopes of the Prosecco hills provide optimal sun exposure, while the cool winds from the Adriatic contribute to a wide diurnal temperature range. This harmonious mix of climate and topography imparts a distinctive crispness and vibrancy to the grapes, laying the foundation for the exquisite Prosecco di Valdobbiadene.
Glera Grapes: The Heartbeat of Prosecco
The key to Prosecco's enchanting effervescence lies in the Glera grape, which forms the majority of the blend. Grown exclusively in the Prosecco region, Glera grapes offer a delicate balance of acidity, floral notes, and a hint of apple and pear flavors.
The Charm of the Charmat Method
Prosecco di Valdobbiadene owes its signature bubbles to the Charmat method, a winemaking technique that sets it apart from other sparkling wines. Unlike the traditional method used in Champagne, where secondary fermentation occurs in the bottle, Prosecco undergoes this process in large stainless steel tanks.
This approach ensures a fresher and fruitier profile, preserving the inherent flavors of the Glera grape. The result is a sparkling wine that is not just a beverage but an experience – effervescent, lively, and emblematic of the joyous spirit of the Valdobbiadene region.
The Designation of Origin: Prosecco Superiore DOCG
Not all Prosecco is created equal, and Prosecco di Valdobbiadene holds the highest distinction as a Prosecco Superiore DOCG (Denominazione di Origine Controllata e Garantita). This prestigious designation is reserved for wines of the highest quality, produced in a specific geographical area, and adhering to stringent production standards.
Prosecco Superiore DOCG is a testament to the dedication of Valdobbiadene's winemakers to craft a sparkling wine that reflects the unique terroir and traditions of the region.
Food Pairing: Elevating Culinary Experiences
Prosecco di Valdobbiadene isn't just a libation; it's a versatile companion at the dining table. Its vibrant acidity and effervescence make it an excellent partner for a variety of dishes. Whether it's seafood risotto, delicate prosciutto, or a refreshing fruit salad, Prosecco di Valdobbiadene has the ability to enhance the flavors of a wide range of cuisines.
The crispness of the wine cuts through rich and creamy dishes, while its subtle fruitiness complements lighter fare. The next time you're planning a meal, consider the effervescent allure of Prosecco di Valdobbiadene to elevate your culinary experience.
Sustainability: Green Practices in the Vineyards
As the world becomes increasingly conscious of the environmental impact of human activities, winemakers in Valdobbiadene are embracing sustainable and eco-friendly practices. From organic farming methods to energy-efficient winemaking processes, the commitment to preserving the pristine landscape of Valdobbiadene is evident in every bottle of Prosecco di Valdobbiadene.
This sustainability focus not only contributes to the preservation of the region's natural beauty but also ensures that future generations can continue to savor the exquisite taste of Prosecco di Valdobbiadene.
Conclusion: Sip, Savor, Celebrate
In every effervescent bubble of Prosecco di Valdobbiadene, there is a story – a story of a region, its people, and a commitment to crafting a sparkling wine that transcends mere celebration. From the sun-kissed slopes of Valdobbiadene to the meticulous hands of its winemakers, Prosecco di Valdobbiadene embodies a legacy of craftsmanship, tradition, and the sheer joy of living.
So, the next time you raise a glass of Prosecco di Valdobbiadene, remember that you're not just sipping on a sparkling wine; you're indulging in a centuries-old tradition, a sip of the Veneto's finest, and a moment of pure, unbridled celebration. Cheers to the elegance of Prosecco di Valdobbiadene – where every bubble tells a tale, and every sip is a journey into the heart of Italian winemaking excellence.
A quick geography and history lesson
The amarone style was originally developed by winemakers in the Veneto region of Italy, in an effort to increase the body, complexity, and alcohol content of their wines. The Corvina, Corvinone, Rondinella, and Oseleta varieties grown in the region are not bold enough to produce a rich wine. This is mainly due to the fact that the cool climate of western Veneto doesn’t allow the varieties to fully develop in terms of aroma compounds and sugar content. In order to concentrate these elements, winemakers began to dry the grapes after harvest, in order to remove water and retain sugars, phenolics, and aroma compounds.
The first wine that was ever marketed as Amarone came out in 1953. In December 1990, the wine was assigned the status of Denominazione di Origine Controllata (DOC) and later, in December 2009, the status was upgraded to Denominazione di Origine Controllata e Garantita (DOCG).
All in all, we’re talking about wines that have been proven to be of high quality and need a lot of effort and expertise to be made.
How is Amarone della Valpolicella made?
The long process of making Amarone wines begins in the first weeks of October by harvesting ripe grapes. This process is done manually in order to ensure that only healthy and high-quality grapes are turned into wine.
After the harvest, the grapes are allowed to dry on bamboo racks (called arele) or plastic and wooden crates. This process is called “appassimento” (meaning: to dry) and it facilitates the evaporation of the water that's on the inside of the grapes and the concentration of the remaining sugars, flavor and aroma compounds. In more recent years, modern Amarone has been produced in special drying chambers that work under controlled conditions, designed solely for the purpose of making high-quality wine. Typically, the appassimento process takes place for 120 days, but this can vary according to the producer and the quality of the yearly harvest.
After the drying process is complete , approximately at the end of January or beginning of February, the grapes are crushed and undergo a dry, low-temperature fermentation for 30 to 50 days.
When the fermentation is complete, the wine has to undergo an aging process of at least 2 years in wooden barrels.
Amarone Tasting Notes
These wines can be described by one word: "bold." When it comes to the scents of an Amarone della Valpolicella, you should expect aromas of ripe red fruit, black fig, cinnamon, some hints of chocolate and even crushed gravel dust. They have a medium to high acidity, balanced with high alcohol, at least 14% ABV, and flavors of chocolate, brown sugar, and black cherry. The older the wine, the more prominent the notes of brown sugar, molasses and fig will be.
Different Amarone Styles
There are 3 variations of the Amarone wines, the Amarone Normale, the Amarone Riserva, and the modern version of the wine, each one being different from the other.
The Amarone Normale goes through the minimum aging process, staying in the barrels for only 2 years, making it friendlier on the palate and on our wallets. Many experts recommend drinking this type of amarone by the time it reaches 10 years of age when it is still full and soft.
The Amarone Riserva is made in smaller batches, from the finest fruit of each grower, after going through a seperate fermentation process and staying in the barrels for 4 years. These wines are bolder, with more prominent aromas and tasting notes of brown sugar and blag fig. Riserva versions can age in the bottle for up to 20 years, so you can invest on one to keep in your cellar for a special occasion. On our website you can find the "IL VELLUTO" AMARONE DELLA VALPOLICELLA CLASSICO RISERVA DOCG, which is definitely worth a try. This is a high-quality Amarone, perfect for experienced wine drinkers. Made from a blend of the top Corvina Veronese, Corvinone, Rondinella, and Molinara grapes and aged for 5 years, you can drink it straight away or keep it until a special occasion arises to share it with loved ones over the course of a comfortable dinner.
The modern version of Amarone wines is quite different from the others. It’s more concentrated, longer-lived, and less oxidative. This is mainly due to the controlled appassimento method that was mentioned earlier in the article. These wines also tend to go through aging in smaller and new oak barrels.
There are many variations by many producers, so it is guaranteed that you can find an Amarone that matches your palate.
Food Pairings with Amarone
Finding the perfect food pairings for this wine can be a challenge due to its unique and complex character. A tip that I have always found useful when it comes to wine and food pairing is the phrase “what grows together, goes together”. This means that Amarone della Valpolicella complement perfectly classic Veneto dishes, like roast chicken liver, pumpkin soup, and a traditional hand-made pasta served with meat sauce, called “lasagnette”. In general, avoid overly fatty foods and extremely seasoned dishes, in order to best appreciate the character of the wine.
Valpolicella Ripasso
While it shouldn’t be confused with Amarone della Valpolicella, this style is definitely worth a mention. Instead of discarding the dried grape skins, winemakers from all around the region use them to add some complexity to standard Valpolicella wines. The base wine and the grape skins undergo a second fermentation process together. During this process, tannins and phenolic compounds found in grape skins are infused into the wine, creating the Valpolicella Ripasso.
Conclusion
We hope that this article has helped you better understand what makes Amarone wines so unique (and unfortunately, so expensive as well). The winemaking and aging processes might be very long, but the results are definitely worth it. Hopefully, by now you’ll know everything there is to know to find yourself the perfect Amarone della Valpolicella. Cheers! Or as they say in Italian, “Cin Cin”.
But when it comes to wine, this is not as easy. And unfortunately, not all wine is vegan. This may be a shock to many, especially since no wine label lists any animal products.
So why are not all wines vegan, and how would you know where to get vegan wines?
Why is Some Wine Not Vegan-Friendly?
While you might think that wines are simply fermented grape juice, so they must be vegan, you are sadly mistaken. During the winemaking process, winemakers have to make quite a few adjustments to the juice to turn it into what we know as wine.
One of the last steps in the winemaking process includes filtering and clarifying the wine. This is not a mandatory step, but most winemakers choose to “clean” their wines to make them more appealing to the customers. So other than removing the small pieces of skin and seed by filtering the wine, the wine also has to be cleared. This clearing process transforms the wine from a murky colour to a clear and bright one.
In the case of non-vegan wine, winemakers use a few different animal by-products to filter or clarify the wine. The filtering process is often done using crushed mussel shells, while they can use egg whites or fish bladder for the clarifying process. The protein in the egg and fish binds all the tiny pieces that make the wine murky, making it easier to filter out the wine.
And because of this, not all wine is classified as vegan.
Many winemakers have shifted to using alternatives like bentonite and activated charcoal, while other winemakers avoid filtering their wine and opt for a more natural style. So if you ever do get yourself a bottle of wine and notice pieces floating in the bottle, it is entirely natural. In fact, these wines tend to have a lot more flavor and last a lot longer. So don’t be afraid of natural, unfiltered, or vegan wine; embrace it.
How to tell if Your Wine is Vegan-Friendly?
Since there are 62 ingredients that winemakers can add to wine without having to disclose the ingredients, knowing which wines are vegan is not easy. Unless you specifically seek out vegan-friendly wineries and distributors, it is impossible to know which are vegan.
More winemakers who opt for natural or vegan-friendly wines will often add a vegan-friendly sticker to their label to help consumers. But for a one-stop-shop of vegan-friendly wines, it is best to find a reputable distributor who focuses on vegan wines.
Vegan Wine Recommendations
Viticolo specializes in natural, vegan, biodynamic, and organic wines from the best small producers in Italy. Our mission is to bring wine to everyone who appreciates natural organic wine and wishes to learn more about it. That being said, here are a few red and white vegan wines we recommend (and some vegan food pairing ideas).
Red Wine Recommendations
This red is may be youthful, but the tannins are well-integrated while delivering on a long finish. While red meat is often recommended with this wine, it is obviously not vegan-friendly. In this case, try the wine with a rich mushroom dish, like Risotto or burgers using vegan patties.
This unique wine is made using the unique Molinara grape, which delivers on intense aromas and flavors. This vegan red wine is light in color but big in personality, making it ideal for serving with bitter vegan chocolate.
This unique blend of Italian and international varieties makes for a great experience. Using Sangiovese, Cabernet Sauvignon, and Cabernet Franc, the wine works with any equally rich and complex dish. Creamy polentas are the ideal option or try it with homemade vegan white bean stew.
White and Rosé Wine Recommendations
This delicate white wine is the perfect summer wine with beautiful floral and herbal aromas. It is made from native grapes, like Albana and Trebbiano, which are excellent with most dishes. Since the wine is so light, try this vegan wine with vegan pasta or pizza.
Using a unique native grape, Fiano Minutolo, this white is exceptionally aromatic, making it another excellent food wine. Try this light white wine summer salads or beautifully grilled vegetables.
This beautifully made rosé is soft and fragrant with herbaceous and red fruit notes. Since the wine is slightly more intense than traditional white wine, it can pair with slightly richer food like a veggie pizza. It also works extremely well with vegan lasagna or pesto-based pasta.
Sparkling and Sweet Wine Recommendations
This unique take on sparkling wine is made using local apples. It can be enjoyed by itself as an aperitif and is great for anyone looking for something special. It can also be enjoyed alongside most salads.
This wine is slightly more traditional, using the Italian Glera grape to make this Prosecco. This wine is made with no intervention from the winemaker, allowing it to do its natural thing. Sparkling wine is great to serve with fatty food, so try any deep-friend vegan dishes alongside this beaut.
This is a sweet wine that is extremely hard to find in Italy. Made using Sangiovese, this sweet wine is a dessert on its own but works just as well with vegan pastries.
So if you’re looking to follow a vegan lifestyle, use Viticolo to source your vegan wines. We are dedicated to not only natural and vegan wine but also to helping small Italian wineries share their wines and get noticed.
]]>The "harvest cake" with grape, yogurt, and olive oil is perfect for the autumn season, the time of harvesting olives and grapes. Soft and fragrant! This special recipe is offered by wine expert and food blogger Francesca, founder of "The Black Fig".
]]>The original recipe (IT-DE) is offered by wine expert and food blogger Francesca, founder of "The Black Fig".
Ingredients:
Preparation:
Turn on the oven to 180°. In a large bowl whisk the eggs with the sugar for 3-4 minutes. Always whisking with a whisk at medium speed, add the olive oil until it is completely amalgamated.
Add also yogurt, vanilla, salt, and baking soda, mixing them with the mixture.
Finally, add the flour and yeast, preferably sieved. The mixture should be smooth and homogeneous.
Butter a cake pan (with a diameter of 24 cm), flour it. Sprinkle the bottom of the cake pan with grapes, then gently pour over the mixture. Finish by sprinkling the surface of the cake with the grains of grapes.
Bake it for 30' minutes & Enjoy, warm or cold.
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I was fortunate enough to meet the owners daughter, Maddalena. In this post, I asked her what made her choose to quit her job and embrace a life made of respect for nature and traditional winemaking...
]]>Located on a hill in a small village where the Tuscan coast meets the sea, you arrive with a true sense that you've discovered a rare gem. No one is looking for this place, not many have found it, but it's what everyone should be searching for.
I was fortunate enough to meet the owner's daughter, Maddalena. In this post, I asked her what made her choose to quit her job and embrace a life made of respect for nature and traditional winemaking.
LB: Lorenzo Belli
MP: Maddalena Pasquetti
LB: How did you become a winemaker?
MP: About ten years ago, I was teaching in a primary school in Florence and was feeling more and more the need to be closer to nature, far away from the chaos of the city.
At the time, my father had recently bought this small vineyard, about three hectares large, to start making wine the way it was done once.
I had an incredible opportunity. So, one day, I quit my job, left the city and dedicated myself to support my father in making natural wine.
LB: What is natural wine?
MP: Natural winemaking aims at always respecting nature in order to preserve the land for the next generations. The idea is that we work together with nature in order to find the right balance in using the resources that She provides us with.
Following biodynamic winemaking techniques, we are able to give our products a unique sense to the agricultural act, elevating it from being a mere industrial process.
LB: Which are your most and least favorite parts of being a wine producer?
MP: The most beautiful part is being able to give back to nature what She gives us every day, by respecting the land with biodynamic principles across the different seasons of the year.
Also, being in touch with other producers is great: I love engaging in conversations with other committed believers of natural winemaking.
On the other hand, the administrative part is the one I prefer the least. As you can imagine.
LB: Would you share with us a particular memory of your winemaking adventure?
MP: In 2014, we were not happy with our vintage wines, so we decided not to produce Cabernet and Sangiovese anymore.
Instead, we decided to mix the two grapes giving birth to the unique “vino rosso”.
In the beginning, we had little confidence, but in the end, the result was a really wonderful wine, which is now the most appreciated label of our whole winery!
LB: Which advice would you give to young winemakers?
MP: Unfortunately, most winemakers tend to care only about the final product, forgetting what allows them to produce such great wine: the land.
I encourage every winemaker to learn how to respect and communicate with their land, this is crucial to keep producing great wines in a natural and sustainable way!
Whilst still a small farm, producing only around 25,000 bottles a year, I Mandorli are masters of winemaking, respecting nature in everything they do. This is real Italian quality. A chance to experience the very best the Tuscan coast has to offer.
If you want to bring their rare gems to your table, head over here.
For more interviews with our unique producers, stay tuned!
]]>What brought me to start Viticolo is the mission to share these great stories with you, uncovering the passion and authenticity of Italian winemaking.
To live the full Italian experience and terroir though, the best Italian wines can be paired with authentic Italian food. In this post, we propose you a unique recipe: spaghetti with mackerel, cherry tomatoes, pine nuts and raisins, created by friend and food blogger Alice, founder of Salvia & Rosmarino.
Read until the end to find the perfect wine match for this unique dish.
Ingredients
For 2 people:
Cooking method
Cut the tomatoes into wedges and crush the garlic clove.
Place a drizzle of extra virgin olive oil in a pan, add tomatoes and garlic. Cook for 5 minutes. Add the chilli pepper, the soaked raisins and the toasted pine nuts.
Grill the mackerel fillets for a few minutes on both sides, then add them to the pan.
Gently stir for a few minutes. Add the marjoram and salt.
Cook the spaghetti for 8-10 minutes until ‘al dente’, then drain. Remember to save some cooking water.
Now sauté the spaghetti in the pan with the sauce, adding a couple of tablespoons of cooking water.
Serve with a drizzle of extra virgin olive oil and fresh marjoram leaves.
Try this...
To enjoy a great Italian meal, it’s important to enhance the food with good wine.
To accompany this tasty pasta dish, I recommend to uncork a bottle of Priscus from Podere Casaccia, a wonderful red wine made from old clones of Sangiovese grapes, harvested from the best plants in Tuscany.
If you want to get your own bottle of Priscus to boost your meals, head over here.
Stay tuned for more Italian recipes paired with great Italian wines.
Enjoy your meal!
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