[Finished] [3rd] Italian Wine Culture Course of the Japan-Italy Society "Veneto region wines and Local Cuisine"

Amarone which means "bitterness" in Italian. The wine of DOCG Amarone, which is a half-dried/appassimento grape of Valpolicella from Veneto, condensed fruit and sugar and fermented until it is completely dry and aged in a cask for at least 2 years. This is Della Valpolicella. (Source: Shibata's "The New Wine Dictionary") Why did old people come to dry grapes to make red wine? In addition, "ripasso" (ripasso) was lost until the 1960s by the method of immersing the rind of Amarone squeezed grapes in wine again and brewing it. In this course, we will welcome Mr. Marco Mirani from Zenato and compare the taste differences between the two types of Valpolicella wines (Ripasso and Amarone). In addition, we will introduce DOC Lugana's Reserva, a clean white wine produced on the shores of Lake Garda. A long-term aging white wine with a skeleton using the Turbiana variety (also known as Trebiano di Lugana) has been attracting attention in recent years. Look forward to this one-day limited experience of Veneto's local cuisine, supervised by the chef Yamazaki who has lived in Veneto!

Lecturer: Mr. Marco Millani (Dott. Marco Milani) Brand Ambassador of Zenato. Concurrently a judge of the Wine Competition (CWSA) in Asia since 2015

Moderator: Fusako Sakurai

Board of Directors of the Italian Association for Italian Wine Culture

Acquired sommelier after studying in Italy after publishing Bologna Book Fair