Valpolicella Education Program 11 December, Finland

Monday 11th December from 4pm to 8pm

Ruusulankatu 18, 00250 Helsinki.

VEP Advanced Level 2 – WORLD WIDE

4 Hours | Qualification – Valpolicella Scholar with Ulrika Ferlin – Wine consultant Italy & Scandinavia | Sommelier | DipWSET| WSET Educator

This course is designed for wine professionals and enthusiasts interested in increasing their knowledge about Valpolicella region. This 4-hour course consists of one lesson divided into two parts.

The first part will include the following topics:

The terroir and the different production zones: the Valpolicella wine production territory, in its complexity, is extremely suitable to produce quality wines.

The native grape varieties of Valpolicella: Valpolicella wines are produced from blends of different grape varieties.

The Appassimento: one of the techniques that makes the production of wine in Valpolicella unique is the one of the appassimento (drying grapes) in the so called “fruttai”

The second part will deal with the essential elements concerning the following aspects of wines:

Production styles and winemaking techniques: in Valpolicella, red wines are produced using the same blend, but with different alcohol contents, structure, and commercial positioning.

Commercial and legal aspects: there will be provided notions on the positioning on the world markets of Valpolicella wines, the key factors on traceability and protection of Valpolicella wines.

The history of Recioto and Amarone: the viticultural tradition of Valpolicella was born in Roman times and passed down through the centuries to the present day.

Tasting time. All types of wine produced in Valpolicella.

A multiple-choice test and a blind tasting will take place at the end of the course to obtain the certificate.