Valpolicella

Valpolicella is a wine-producing region in the Veneto in northeastern Italy, surrounding Verona. The area yields several wines under the Valpolicella DOC, with the historic Classico zone located in the hills northwest of Verona. The principal grape varieties are Corvina Veronese, Rondinella and Molinara, often supplemented by other local varieties such as Corvinone. Many wines in the region are produced using the appassimento method, where grapes are dried before pressing to concentrate sugars and flavors, a practice central to the stronger styles.

Valpolicella wines range from light, fresh examples to fuller, more structured styles. Standard Valpolicella is typically bright and ruby, with red fruit notes such as cherry. Valpolicella Classico denotes a higher-quality subset from the Classico zone. Valpolicella Superiore is aged longer and can show greater depth and complexity. Valpolicella Ripasso is made by a secondary fermentation on the lees of dried grapes from Amarone, adding body and richness.

Amarone della Valpolicella is a full-bodied, high-alcohol dry wine produced from partially dried grapes, delivering concentrated, raisiny flavors. Recioto della Valpolicella is a sweet dessert wine made from dried grapes. The region’s wines include DOC Valpolicella, with Amarone and Recioto designated as DOCG in their respective styles, reflecting their prominence.

Valpolicella's blend of traditional grape-drying techniques and modern winemaking has made it a notable and widely exported European wine region, known for both its approachable daily wines and its richer, contemplative styles.