I have been writing about Valpolicella wines since 1993, and since then I keep on finding in the web misunderstands and errors about Valpolicella wines. On the other hand, I continuously see many unanswered questions on the same topic. So, 18 months ago I had the idea to try to reply to all those “question marks” shared online.

There is a new book dedicated to the Recioto della Valpolicella. Recioto was well before Amarone. As many wine lovers know, Amarone della Valpolicella originally was a Recioto (the traditional sweet wine from dried red grapes), totally fermented. 

Recioto is the father of Amarone della Valpolicella. Its origin. A wine that deserves much more attention and success than actually has, but we cannot complain the consumers about this, because the most of them never tasted a Recioto della Valpolicella - a good one, I mean. It is tricky to make a real good Recioto, and it's quite rare to find one, but we are pretty sure that it's all a matter of market. Nowadays the wine producers in Valpolicella are not so willing to produce Recioto, because it's difficult  to make, people don't ask for it and it's expensive to communicate, to market and to sell...