Valpolicella Classico has a palatable, candid taste, pleasing to drink and it can be served with simple first courses and salami. You could also try it with pizza.
"Ripasso" literally means "re-passed" or "passed again" and this wine is the bridge between the young Valpolicella and the adult Amarone and Recioto. It's made with the year's wine which is fermented a second time with the marcs (leftover skins etc) of the dried Amarone and Recioto grapes, for 5/7 days. The wine goes well with rich first courses, red meats and with cheeses that aren't too mature.
Amarone is the king of Valpolicella wines and Amarone "Morópio" is made from grapes harvested exclusively by hand from the vineyard "Morópio" in the town of Marano di Valpolicella. It has a typical Marano taste and it goes well with game, stewed or braised red meat, grilled meats. Try to drink it alone.
Amarone "Ca' Coato" is produced from grapes selected and hand-picked from the vineyard "Ca' Coato" in the town Negrar. This profound, harsh, austere wine needs time to fully express itself and it goes well with game, braised, stewed and grilled meats but must be tried with a mature Parmigiano Reggiano.
"Theobroma" wine is made from Cabernet Sauvignon and Croatina grapes which are carefully handpicked and selected from the vines in the towns of Marano di Valpolicella and San Pietro in Cariano. It's refined, intense, full bodied texture makes it highly palatable: it goes well with most foods.
The sweet wine from a Valpolicella, harmonious, never cloying, blooming and extremely fruity; it is best served after a meal with hot desserts or chocolate. Must be tried with soft cheeses.
"Elisium" is produced from Garganega and Trebbiano grapes from vineyard in the town Marano di Valpolicella. Its taste is warm, smooth, full-bodied, structured with a hint at tartness for a balanced palate. It is an ideal wine for drinking with puddings and herb cheeses.
"Corvina" is produced from Corvina and Corvinone, Pier Paolo's favorite grapes.Its fresh, savory flavor, with light tannins and light spices make it ideal for red meat and fresh and seasoned cheeses. Must be tried with "risotto al tastasal".