Valpolicella

Valpolicella is a red wine produced in the Veneto region of northern Italy, east of Lake Garda. Valpolicella has enjoyed Denominazione di Origine Controllata (DOC) status since 1990. The historic Valpolicella production area is located in five distinct regions: Sant'Ambrogio di Valpolicella, San Pietro in Cariano, the Fumane Valley, the Marano Valley, and the Negrar Valley. In addition to these regions, the DOC includes Valpantena and the region east of Verona.

The climate of the Valpolicella DOC is mild and relatively dry. The nearby presence of Lake Garda helps to limit temperature variations. The grape varieties used to make Valpolicella red wines are mainly Corvina, Corvinone, Rondinella, and Molinara, which may be supplemented by Cruina, Forselina, Negrara, or Oseleta. Depending on the grape varieties used, Valpolicella can be fresh and smooth or more structured and tannic.

The diversity of Valpolicella wines will pleasantly surprise you, especially when tasting wines from the Stefano Accordini estate.

A continental climate

Located in northeastern Italy, close to Lake Garda and the Adriatic Sea, the Valpolicella region enjoys a mild continental climate. The grapes used to make Valpolicella Classico are grown in the coolest part of the region, in the foothills of the Monti Lessini (150 to 400 meters above sea level). The climate is warmer in the plains of the Adige River to the south.

The soil is mainly gravel, with alluvial deposits in the Adige area. The region considered to be the best for growing grapes is the Classico area, the historic heart of Valpolicella wine production. 

Three grape varieties are generally used to make Valpolicella red wine: Corvina Veronese, Rondinella, and Molinara. However, Rossignola, Negrara, Barbera, Sangiovese, and Bigolona varieties are also found here. Recently, there has been a revival of a local variety, Oseleta.

Style of Valpolicella wines

The Valpolicella region produces a fine variety of wines, mostly red. To summarize, wine lovers will find five levels of wines here:

• r Valpolicella Classico,

• r Valpolicella Classico Superiore,

• , the Valpolicella Ripasso,

• r Amarone della Valpolicella,

• s Recioto della Valpolicella.

Valpolicella Classico is a fairly light table wine, often served chilled. It is the most affordable Valpolicello wine, both in terms of price and taste. It has some similarities with Beaujolais wine. Valpolicella Classico Superiore is a little more expensive, but offers more body, as well as red fruit flavors accompanied by a hint of spice. It also has a higher alcohol content (usually 12%).

Valpolicella Ripasso is made by blending the base Valpolicella with the skins and seeds left over from Recioto and Amarone, which undergo a second period of maceration. The result is a beautiful ruby red wine with an alcohol content of around 13%, with more body and tannins than Classico Superiore. It has hints of dried fruit on the palate. Ripasso was awarded DOC status in 2009.

Amarone is a drier red wine, suitable for aging, with a high alcohol content (15 to 16%) and subtle aromas of spices and smoke. Like Classico and Ripasso, Amarone pairs well with Italian dishes such as osso buco, lasagna, and cheese.

Finally, Recioto is a dessert wine, one of the few sweet red wines. Its fruity (grapes, figs, cherries) and spicy flavors pair perfectly with chocolate or dried fruit cakes. Its alcohol content is lower than Amarone (12-13%).

Italian wines from Valpolicella are therefore very diverse, ranging from light and fresh to full-bodied, including dessert wines. They are ranked among the best Italian wines.