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WINE The Potent King of the Valpolicellas in the NY Times  Drying the grapes for the production of Amarone wine

WINE The Potent King of the Valpolicellas in the NY Times Drying the grapes for the production of Amarone wine

Francesco Grigoli, grandson of Giuseppe Quintarelli, in the cellars of the family's  winery. WINE The Potent King of the Valpolicellas in the NY Times

Francesco Grigoli, grandson of Giuseppe Quintarelli, in the cellars of the family's winery. WINE The Potent King of the Valpolicellas in the NY Times

Producers in Valpolicella are forgetting about Recioto as the popularity of Amarone continues and it is in urgent need of updating if it is to escape obscurity

Producers in Valpolicella are forgetting about Recioto as the popularity of Amarone continues and it is in urgent need of updating if it is to escape obscurity

The wine and bed is in the middle of the Valpolicella vineyards!And you can enjoy the Amarone in the winery in the side!  www.Amaronevalpolicella.org

The wine and bed is in the middle of the Valpolicella vineyards!And you can enjoy the Amarone in the winery in the side! www.Amaronevalpolicella.org

Louve this photo because....1. who doesn't louve grapes 2.And also who doesn't louve a man who gardens? lol

Louve this photo because....1. who doesn't louve grapes 2.And also who doesn't louve a man who gardens? lol

Appassimento is a technique which has been practised for centuries in the Valpolicella. Inherited originally from the Boscaini family, the technique has been used by the Masi Technical Group over the last 50 years to create modern wines from semi-dried grapes, the best example of all being Amarone.

Appassimento is a technique which has been practised for centuries in the Valpolicella. Inherited originally from the Boscaini family, the technique has been used by the Masi Technical Group over the last 50 years to create modern wines from semi-dried grapes, the best example of all being Amarone.

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