A famous holiday destination, Lake Garda is located in northern Italy and is known for the production of wines like Amarone, Ripasso, Recioto and Valpolicella DOC.
Amarone is a rich Italian wine made out of raisins. It is made of dried grape varieties of Corvina, Morlinara and Rondinella. As far as the name is concerned, it means ‘bitter wine’. As far as the process of making this wine is concerned, grapes bunch are taken wherein the fruits are placed not very close to each other for air passage and kept on straw racks for around 6 months before the process actually begins. When the juice gets concentrated, wine is made from the juices by squeezing raisins. In Amarone, the quality of outer coating of grapes holds importance because that is what brings good color and gives good flavor to wine. During the drying process, the acid in the grape goes through changes and affects the quality of finished wine. This drying process takes around 4 months and leads to loss of weight. After drying comes the fermentation stage which stays for around 2 months. The last stage is when this wine is aged in oak casks.
Ripasso, as a new style of wine only came into being in the 20th century. In Ripasso, the skin of Amarone is used in the sense that fermenting grape must be put into it. By doing this the wine gets more colorful and gets definite structure. It can be very well taken with meats and salami. In the 21st century with the increase of Amarone wine, the wine market has also seen the growth in production of Ripasso wine. Earlier this wine was not included under DOC rules, but in the present day Ripasso is used freely and you can see several wine bottles stating that the particular wine is made in Ripasso style and has also succeeded in achieving the DOC designation.
Recioto is a sweet form of red wine. This wine came into being when the winemakers of Veneto tried to increase the concentration of wine by making it more complex. In order to make the wine sweeter the grapes are dried just after harvesting process. This helps in maintaining the flavor and sweetness in wine by removing water from it. As far as the process to prepare this wine is concerned, the grapes are taken in bunches and kept in room for drying for around 3 months. Previously it was dried on straw mats while in the recent times steel has taken its place. After the drying process, the grapes are squeezed and fermentation takes place until the wine gets concentrated and acquires desired sweetness. It is then aged in containers called barrels for around 2 years.
Made out of Corvina, Rondinella and Morlinara grape varieties, Valpolicella DOC is a red wine that is light in flavor. This wine is brought out only some time after harvesting process. It is aged for minimum 1 year and has 12 percent alcohol content in it. Valpolicella Doc is the signature wine around Lake Garda. This wine can be easily taken with dishes that you consume everyday especially pasta. It is light and thus generally liked by drinkers.
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I visited the Food Tours with my wife, we were looking forward to this some time ago and I can state that this tour bring to us very interesting time and experience in spite of the fact that we departed from Milano by morning train at 5,50 am. Our guide was young man and we enjoyed all morning together talking not only about the parmazan, balsamic and parma ham. I really appreciate it. He was very communicate, his driving was safety, very polite. Parmazan farm - amazing, balsamic farm -
My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.