The rules for the cultivation and ageing of the Italian DOP wines Amarone, Recioto, Ripasso and Valpolicella have become stricter. The changes that have now come into force have been discussed by the Consorzio Valpolicella producers' association since 2012. Wineries in all four growing regions are now allowed to increase the proportion of Corvinone grape variety in their wines to up to 95 percent. Previously, a maximum of 50 percent was permitted. It is better adapted to climatic changes, reacts less sensitively to heat and drought and is less susceptible to the notorious Esca disease.
To produce Amarone and Recioto, the vines in the vineyards must now be at least four years old instead of the previous three. The consortium has reduced the residual sugar content of Amarone from twelve to nine grams per liter.
For Ripasso, it is now forbidden to use marc from other companies for secondary fermentation. This was previously possible.v In addition, the secondary fermentation must not be interrupted and must last at least three days. Ripasso must now also contain ten to 15 percent Amarone or Recioto.
(uka)