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Degani is a family business, in the truest sense of the word. All of our wine-making activities, from the first manual harvesting of the grapes, to drying, vinification and, finally, bottling, are performed by family members, and done according to traditional methods. This is because the Degani family knows the importance of a wine tradition that dates back to early 1900.
For almost 3,000 years, starting with the ancient Greeks, people have enjoyed wine made using grapes from Valpolicella. The Valpolicella viticultural area spans a considerable chunk of western Veneto, stretching north into the hills above Verona for approximately ten miles, and east to west for more than twice that distance, linking Soave with Bardolino. The hills here rise more than 600 meters (2000ft) into the fresh sub-alpine air, creating a patchwork of aspects facing in every direction and making the most of the northern Italian sunshine. Because standard Valpolicella wines have traditionally tended towards the lighter end of the spectrum, local winemakers have employed various techniques to achieve greater depth and complexity in their cuvees. Standard Valpolicella is quite different from the district's Ripasso, Amarone ("big bitter") and Recioto ("little ear") wines. The passito and ripasso methods have been so successful that both techniques now have dedicated DOC or DOCG designations. For a passito wine - Amarone or Recioto della Valpolicella DOCG - the grapes are dried out for weeks or even months prior to fermentation, during which time their natural sugars and flavors become sufficiently concentrated to produce deeper, more alcoholic wines. The Valpolicella Ripasso method - awarded DOC status in 2007 - is to "re-pass" (re-ferment) the passito grapes with standard Valpolicella wine, creating a deeper, more character-laden result. source:wine-searcher.com
The harmonious union of territory, plant and cultivation technique is the origin of wines known around the world, from those that bear the name of the Valpolicella valley itself to the famous Recioto and Amarone. Wines of these qualities are the result of careful selection of the grapes from these vineyards. 40% Corvina, 30% Rondinella, 20% Corvinone and the remaining 10% composed of other varieties: it seems an alchemical formula and perhaps it really is, a formula that allows the fruit to be transformed into a chalice tasted all over the world.
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