Ruby red in colour, the Valpolicella DOC has a characteristic aroma, with its spicy, bitter almond notes, which accompany a marked vinosity. The bitter taste is confirmed in the mouth, and is where the name "Amarone" derives from. It’s produced with the same grapes (set aside to rest), and accompanies a sapid, dry and velvety taste. Its harmonious structure and personality underlines the elegance in its "Classic" version, and strengthens the body in the "Superior" and "Ripasso" types. Its greatest expression is the AMARONE DELLA VALPOLICELLA DOCG obtained from the fermentation of raisins from the native vines of the Valpolicella wine (Corvina, Corvinone, Rondinella).
A must try is a glass of Valpolicella Classico together with a platter of typical salami. In fact, Lessinia and Valpolicella have a very long tradition in the preparation of cured meats and sausages, among which the sopressa, a soft and fragrant salami, produced with only the finest cuts of local pigs, seasoned with salt, pepper and garlic, rosemary and left to mature for about 60 days.