Blog October 22th,2023
Valpolicella, from the Latin "val polis cellae" meaning "the valley of many cellars", is an area in the Veneto region, where some of the most prominent Italian red wines are produced.
Although most famous for Amarone, the area is also home to other important wines such as Valpolicella DOC, Valpolicella Superiore, Valpolicella Ripasso and Recioto della Valpolicella. All use blends of Corvina, Corvinone, Rondinella and Molinara grapes.
Valpolicella is one of the most prestigious wine areas of Italy. It’s a territory with a millennia-long tradition for viticulture. The first cultivation of vines dates back to the 7th century BC.
Quality viticulture in Valpolicella has grown considerably thanks to the improvement of wine-making techniques. This has led in recent years to the approval of the first DOC and DOCG wines in the region.
Valpolicella is in Veneto, North-Eastern Italy. It covers the entire foothills of the province of Verona extending from Lake Garda almost to the border with the province of Vicenza.
3 sub-zones can appear on the label:
the oldest cultivated area, where some of the most historic wineries are located
the first valley east of Verona
consists of Val Squaranto, Valle di Mezzane, Val d'Illasi, and Val Tramigna.
Corvina, Corvinone, Rondinella and Molinara are four native grapes that have made their history and fortune of Valpolicella wines since Roman times. Traditionally they are considered the viticultural symbol of the area although nowadays, many other vines, both native and imported, are also successfully cultivated.
Corvina is a black grape variety largely grown in Verona, particularly on the eastern shore of Lake Garda, where it’s also part of Bardolino DOC.
Its name likely derives from the color of the ripe grape, which is reminiscent of the feathers of the crow (“corvo” in Italian). It lends intensity to the wine as well as aromas reminiscent of red fruits and spices.
Once mistakenly considered a bio-type of Corvina, Corvinone has only recently obtained recognition as its own variety. It is widespread throughout Valpolicella, especially on the hillsides where it tends to ripen easier.
Corvinone produces wines of great finesse and complexity, characterised by lower alcohol levels and more marked acidity than Corvina.
Rondinella is a native grape variety of Verona, but its origins are still unknown. It is generally blended with other local varieties.
Thanks to its high sugar content, the grape is essential not only in the Amarone, but also in Recioto della Valpolicella, a wine made with dried grapes.
Molinara has recently been the centre of a debate among innovative and traditionalist producers on its mandatory use in the specification of Valpolicella DOC. A final compromise has been recently reached and the grape has been declared as "allowed" but not compulsory, by law, in the blend.
When vinified on its own, it gives wines with delicate and fresh fruity aromas, a light body and lower alcohol levels.
Whilst Valpolicella is most famous for its full-bodied Amarone, it actually makes a wide range of wines, ranging from light bodied with little tannin, to full bodied, structured reds, always with marked softness and harmony.
Valpolicella DOC Classico sub-zone represents one of the most important wine-growing areas of the Veneto region. The wines are mainly made with Corvina, Corvinone and Rondinella varieties.
Valpolicella DOC Classico is a young red wine, dry, warm, and medium-bodied, with velvety and balanced tannins and red fruits and spicy notes. It is perfect with pasta dishes, grilled meat and medium-aged cheeses.
Medium bodied, easy to drink Valpolicella, bursting with crunchy red fruits
Fresh, medium bodied and structured with bright red fruit and herbal notes
This organic Valpolicella is brilliantly cherry-like; bright and light
Valpolicella Superiore requires a higher alcohol content than standard Valpolicella. It is produced from a similar blend of local grape varieties and must be aged for at least one year.
The higher alcohol content results in slightly lower acidity, greater roundness and a more concentration.
Weighty and full bodied packed full of notes of smoke, tobacco and dark red fruit
Complex, rich and one of the most sought after Valpolicella wines in the world
Well balanced, smooth and packed full of cherry, raspberry and plum flavours
Valpolicella Ripasso takes its name from its traditional production technique. The Ripasso method is an ancient practice which consists in "re-passing", i.e. "putting in contact", the Valpolicella wine with the pomace of Amarone for about 15-20 days, during which a second alcoholic fermentation takes place.
As the Amarone grapes have been subjected to prolonged drying, the pomace is particularly rich in sugars which gives the wine structure, softness and harmony, acting as a counterweight to the tannins and acidity present in the base wine.
Bold, smooth and oaky with vanilla and bitter chocolate notes
Strawberry and balsamic notes, rich and soft
A bright, full bodied red packed full of strawberry, raspberry and vanilla flavours
Recioto della Valpolicella is a sweet red wine made by fermenting dried grapes. It is produced in the same production area as Amarone.
The drying process lasts around 3 months and takes place in specially made ventilated rooms. Traditionally, the ageing of the wine takes place in small oak barrels for a minimum of 3 years.
The result is a sweet wine of great intensity and depth with good structure and high alcohol content, usually balanced by dense and round tannins. In the mouth, it is an explosion of black and red berries with floral notes of dried violet and tertiary notes of sweet spices.
Deep red in colour, prune, chocolate and raisins in flavour, a complex wine indeed.
A deliciously dark sweet wine with flavours of blackberry jam, chocolate and cherry.
A biodynamic wine made in a bright and fresh style with morello cherry flavours.
Amarone is a deep red wine made through the fermentation of dried grapes. It is said that the wine resulted from a mistake in attempting to produce Recioto; the grapes were left to ferment until all the sugars were consumed.
The drying process lasts about 3 months and the ageing takes place in oak barrels for a minimum of 2 years.
It is a wine with high alcohol content (ranging from 14% to 16% by volume) and very dense but elegant tannins, usually rounded out by ageing in wood.
Dark and complex with flavours of chocolate, oak, plum and blueberry.
Deliciously rounded with walnut, dried fruit and christmas cake spice flavours
Intense ruby red wine with oak, baking spices, dark chocolate and herb flavours
Thanks to the variety of wines produced in the Valpolicella region, great food pairings are infinite.
Valpolicella DOC are generally fresh and young wines, perfect in combination with cold cuts or pasta with meat sauces.
Ripasso wines are perfectly suited to grilled meat such as pork or beef.
Amarone, given its structure and complexity, requires a little more elaborate food such as braised game, traditional meat stews or aged cheeses.
Classic rustic home cooking that takes its name from the characteristic porcelain container in which it is cooked. Serve it with a fresh Valpolicella DOC.
A culinary pilla of the Tuscan Maremma, this pasta dish is hearty and slightly wild in flavour. Pairs perfectly with Ripasso.
A popular Jamie Oliver recipe, often served with polenta. A delicious dish, characterised by the intense flavours of pigeon that pairs well with Amarone.
A family business since the 16th century, Allegrini is recognised as a leading producer of Valpolicella. It spans over 100 hectares of vineyards located in all the historical areas. Both the vineyards and the cellar has a strong focus on innovation, environmental respect and sustainability.
The name of the winery derives from "Vaio dei Masi", the small vineyard acquired at the end of the 18th century by the Boscaini family, who still owns the it.
Masi produces what they call "modern wines with an ancient heart" largely using native grapes and traditional methods.
Another family business, founded at the beginning of the century by Silvio Quintarelli, and now in the hands of his son Giuseppe. Quintarelli are largely thought of as one of the best producers of Valpolicella. They rigorously adhere to traditional methods despite cellar modernisation.
Two aspects characterise their wines; a natural predisposition to very long ageing (even beyond twenty years) and a surprising liveliness.
Valpolicella wines are characterised by a deep ruby red color turning into garnet with ageing. They generally show a pleasant nose of red fruit and violets. In the aged wines, scents of sweet spices as well as notes of tobacco are present. They often have a high alcohol content.
Valpolicella is an all year round destination, with beautiful nature, lovely ancient hamlets and historical villas. Wine lovers are best to visit in spring when temperatures are moderate and many wine producers participate in events such as Cantine Aperte (open cellars).
Valpolicella is a wine region whilst Amarone (its full name being Amarone della Valpolicella) is a red wine produced within that region.Other wines made in Valpolicella are Valpolicella DOC, Valpolicella Ripasso DOC and Recioto della Valpolicella DOCG.
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