Organoleptic characteristics: The Valpolicella wine has red color tending to garnet with aging. It has a vinous smell with pleasant, delicate and characteristic aroma that can remember bitter almonds. In the mouth it is velvety, full-bodied, fruity, balanced. Historical-cultural information and curiosities: The Retico wine, very dear to the Romans, was produced in Retia, namely the area of hills and foothills that was part of the Roman province of Verona. Latin authors (such as Virgil) talk about the wine, but it was Pliny the Elder the responsible for the most important statement when, in his Naturalis Historia refers to Veronesis Agro as wine production area. The name Val Polesela is mentioned in 1177 in a decree by Frederick Barbarossa and would come from Vallis Cellae Poli, meaning "valley of many cellars". In 1200 the first rules relating to the collection and trade of grapes and wine are enacted. In the following centuries the Valpolicella establishes as beneficial place in which to live in conditions of perfect health. Only in the first half of the nineteenth century it is realized that there is no regular and exhaustive classification of the varieties grown in the province and of the produced wines: thus a systematic study begins and goes on until in 1872 the mayor of Verona establishes the first Wine Company. At the beginning of the twentieth century the "Charter of the wines of the province of Verona" is published adjoining also a "Guide to the major wineries". In the twentieth century a crisis in the sector takes place, due to the two world wars and diseases of the vine. The rebirth of the wine of the Valpolicella occurs at the end of the Second World War. Serving suggestions: The Valpolicella wine is great with first courses (pasta, risotto, vegetable soups), sausages, trippe in broth or parmigiana. Production area: Valpolicella, in the province of Verona, made up of 19 municipalities in the hilly area between Verona in the west and Lake Garda in the east. Vines that are allowed to produce it: Corvina Veronese (45-95%), Rondinella (5-30%). To produce this wine, up to a maximum of 25% of the total, grapes from red grape varieties allowed for cultivation in the province Verona or those classified as native Italian can contribute. Red grape varieties, allowed for cultivation in the Province of Verona, are allowed for the remaining amount of 10%.
