Every wine lover who appreciates Amarone della Valpolicella, Ripasso, and Recioto della Valpolicella knows it: the secret behind all those successful wines is the technique of withering the grapes. This technique isn’t exclusive to Valpolicella: other Italian regions such as Sicily (Pantelleria mainly) or Lombardy, or even other countries (Spain, France) have been adopting it for centuries. However, the withering - appassimento - in Valpolicella is somehow different.

Afterwards a quite difficult vintage, this 2015 harvest in Valpolicella looks a lot better, mainly for the red grapes. If 2014 has been claimed by the producers (in Verona area) as “a vintage for white wines”,  2015 is a “red wines vintage” definitely. 
“The 2015 vintage is quite similar to 2007 -  the Consortium Valpolicella says - The wines will be structured, full-bodied and alcoholic (15-16° Vol.)”...