Valpolicella

The Home of Amarone

Valpolicella – the name alone evokes associations of concentrated reds, dried cherries and the magical Appassimento technique for any wine lover. This picturesque hilly landscape north of Verona in the Veneto is the birthplace of the legendary Amarone della Valpolicella, one of Italy's most long-lived and complex red wines.

Yet Valpolicella is far more than just Amarone: the region produces an impressive range of red wines – from light, fresh everyday wines and spicy Ripasso to opulent, sweet Recioto. The unifying element: the autochthonous grape variety Corvina, the soul of every Valpolicella.

Geography & Climate

Location

Valpolicella lies in northeast Italy, approximately 15 kilometres north of the city of Verona, between Lake Garda to the west and the Adige Valley to the east. The name means "Valley of Many Cellars" (from the Latin "vallis-polis-cellae") – a reference to the centuries-old winemaking tradition.

The region extends from the foothills of the Lessini Mountains (Pre-Alps) at 450–500 metres above sea level down to the plain at around 100 metres. These altitude differences significantly shape the different wine characters.

Zones

Valpolicella is divided into three main zones:

1. Valpolicella Classico (western): The historic heartland with the best sites. Here lie the five traditional valleys: Fumane, Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano. Steep slopes, limestone soils, optimal exposure – the crème de la crème of Valpolicella.

2. Valpolicella Valpantena (central): A separate side valley with a similar climate and soils to the Classico zone, slightly cooler and fresher.

3. Extended Zone (eastern): Officially part of the DOC since 1968, but flatter and warmer. Here mostly simpler, more approachable wines are produced.

Climate

The climate is continental with Mediterranean influences:

• Summer: Warm but not hot (average 25–28°C in July/August), moderated by the altitude and cooling winds from Lake Garda
• Autumn: Long, dry and mild – ideal for the late ripening of Corvina and the subsequent drying of the grapes
• Winter: Cool but rarely severely cold; snow at higher altitudes
• Spring: Changeable, with occasional late frost in valley sites

Rainfall amounts to around 800–1,000 mm annually, well distributed, but concentrated in spring and autumn. The mountains protect against cold north winds, while Lake Garda acts as a heat store buffering temperatures.

The Ora del Garda – a constant, light afternoon breeze from the lake – provides air circulation in the vineyards, reduces disease pressure and helps keep the grapes healthy. This wind is a decisive factor in the quality of Valpolicella wines.

Soils

The soils are varied and shape the character of the wines:

• Limestone dominates in the higher sites of the Classico zone. It stores warmth, reflects light and gives the wines elegance, minerality and structure.

• Marl and clay in middle elevations offer good water retention and somewhat more body.

• Volcanic soils (basalt) are found in parts of the Lessini Mountains and bring spice and depth.

• Alluvial soils in lower, flatter sites are more fertile but less concentrated – here mostly simpler Valpolicella is produced.

The best wines almost always come from the limestone slopes of the Classico zone, where the vines have to compete for water and nutrients and thereby yield concentrated, aromatic grapes.

Grape Varieties

Valpolicella is a blended wine region – single-variety wines are the exception. The DOC/DOCG regulations define the following composition:

Main Varieties

Corvina (45–95%): The queen of Valpolicella. Delivers vibrant cherry fruit, moderate tannins, refreshing acidity and the characteristic bitter almond note on the finish. Its thick skin makes it ideal for Appassimento drying. It is the soul of every Valpolicella.

Rondinella (5–30%): The traditional partner of Corvina. Contributes colour, body and rounded fruit, but less character than Corvina. Important for structure, especially in Amarone.

Corvinone (max. 50%, can replace Corvina): Long considered a Corvina clone, now recognised as an independent variety. Larger berries, more tannin and extract, less acidity. Increasingly valued in premium Amarone.

Supporting Varieties

Molinara (max. 25%): Formerly frequently used, today less common. Contributes freshness and brightness, but can dilute colour.

Other varieties (max. 15%): Also permitted are Negrara, Oseleta (an old, tannin-rich variety experiencing a revival) and international varieties such as Cabernet Sauvignon or Merlot – but only in small quantities.

Wine Styles

The diversity of Valpolicella is impressive – from easy-drinking everyday wines to monumental wines capable of ageing for decades:

1. Valpolicella DOC

The entry level: a fresh, fruit-driven red wine with vibrant cherry fruit, moderate tannins and refreshing acidity. Alcohol content usually 11–12.5%.

Style: Transparent, light ruby, youthful, uncomplicated Aromas: Fresh red cherries, sour cherries, floral notes (violet) Drinking window: 1–3 years Pairs with: Pizza, pasta with tomato sauce, grilled vegetables

The classic Valpolicella is light but not lightweight – from good producers in the Classico zone it shows surprising depth and elegance.

2. Valpolicella Superiore DOC

A step up: minimum one year's ageing (including 6 months in wood) and 12% alcohol. More concentration, structure and complexity than basic Valpolicella.

Style: Deeper ruby, more body, finer tannins Aromas: Ripe cherry, spices (cinnamon, cloves), herbs Drinking window: 3–5 years Pairs with: Risotto, braised meat, hard cheese

3. Valpolicella Ripasso DOC

The "middle ground" between classic Valpolicella and Amarone – and one of Italy's most fascinating winemaking methods:

The method: Young Valpolicella is passed during winter over the still-warm pomace (skins, seeds) of freshly pressed Amarone or Recioto and undergoes a second fermentation (ripasso = "pass again"). In doing so it absorbs additional aromas, extract, colour, tannins and alcohol.

The result: a wine with the freshness of Valpolicella and a hint of the opulence of Amarone – more powerful than regular Valpolicella, but more approachable and affordable than Amarone.

Style: Deep red to garnet, medium to full body, velvety Alcohol: 13–14.5% Aromas: Ripe cherry, dried plums, chocolate, spices, bitter almond Drinking window: 3–8 years, better wines even longer Pairs with: Beef roast, game dishes, grilled meat, aged cheese

Ripasso is the insider tip of Valpolicella – often outstanding value for money and a perfect introduction to the Appassimento world.

4. Amarone della Valpolicella DOCG

The superstar – one of Italy's most powerful, complex and long-lived red wines.

The method: After the late hand harvest (October), the best grapes are laid out on straw mats or wooden crates in ventilated rooms for 3–4 months to dry. They lose up to 40% of their weight, concentrating sugars and aromas dramatically. Fermentation proceeds slowly, often at cool temperatures, and the wine ages for a minimum of 2 years (Amarone Riserva: 4 years) in large wooden casks or barriques.

→ More about Appassimento

Style: Deep garnet, full to very full body, velvety, almost oily Alcohol: 15–17% Aromas: Prune, cherry compote, chocolate, coffee, tobacco, sweet spices (cinnamon, cloves), leather, bitter almond Drinking window: 5–10 years, top wines 20–30+ years Pairs with: Ossobuco, Brasato al Amarone (beef braised in Amarone), aged Parmigiano Reggiano, dark chocolate

Amarone is not a wine for every day – it is powerful, complex, expensive and needs time. But a well-aged Amarone is one of the most sublime wine experiences there is.

5. Recioto della Valpolicella DOCG

The sweet sibling of Amarone – historically the oldest form of Valpolicella and the origin of the Appassimento tradition.

The method: The same drying process as for Amarone, but fermentation is stopped prematurely so that residual sugar remains (usually 8–12%). The result is a sweet, velvety, complex red wine with 12–14% alcohol.

Style: Deep red to brownish red, oily, sweet but not cloying Aromas: Chocolate, dried figs, raisins, cherry compote, spiced cake, coffee Drinking window: Can be drunk young, but quality Recioto can age 10–20 years Pairs with: Chocolate desserts, blue cheese (Gorgonzola), Panettone, roasted nuts

The name "Recioto" comes from the dialect word "recie" (ears) – the upper, lateral parts of the grape cluster, which receive the most sun and become the sweetest.

History & Tradition

The winemaking tradition of Valpolicella dates back to the Romans, who were already producing wines from dried grapes ("Recioto") here. The Roman writer Cassiodorus mentioned wines from the region in the 6th century as "Acinatico" – probably a forerunner of Recioto.

In the Middle Ages viticulture flourished under Venetian rule. The grape-drying technique was refined and Recioto was considered a festive wine for the nobility and merchants.

Amarone only emerged in the 20th century – and it did so by accident: a Recioto was allowed to ferment for too long and went dry. What began as a mistake became a sensation. The first documented Amarone dates from the 1930s (Quintarelli and others), but it was not until the 1950s–60s that it was deliberately produced and gained international recognition.

The name "Amarone" derives from "amaro" (bitter) – a contrast to the sweet Recioto. Originally called "Recioto Amarone", the name was later shortened to "Amarone della Valpolicella".

In the 1980s and 1990s Valpolicella underwent a quality revolution: focus on lower yields, more careful grape selection, modern cellar technology while preserving traditional methods. Today Valpolicella is one of Italy's most dynamic and quality-conscious regions.

Ripasso as an independent category was only officially recognised as a DOC in 2007, although the technique had been practised for centuries.

Challenges & Trends

Challenges

• Climate change: Warmer, drier summers lead to higher alcohol and less acidity – a challenge for balance
• Amarone dominance: The success of Amarone has tempted many producers to focus exclusively on it, while classic Valpolicella is neglected
• Mass production: The extended zone produces a lot of simple Valpolicella that damages the region's reputation
• Price pressure: Amarone is expensive to produce but competes with international fine wines

Trends

• Return to classics: Many top producers are once again making outstanding classic Valpolicella – elegant, drinkable, with terroir expression
• Corvinone renaissance: The rediscovery of this variety brings more structure and originality
• Organic farming: An increasing number of estates work organically or biodynamically
• Modern Amarone styles: Some producers are experimenting with shorter drying times, less wood and more freshness – a counter-movement to the opulent style

Producer Highlights

A few names worth knowing (not exhaustive):

Legends: Giuseppe Quintarelli (†2012, his wines are icons), Dal Forno Romano (opulent, powerful, polarising)

Classics: Allegrini, Masi, Tedeschi, Tommasi, Speri, Zenato

Modern styles: Marion, Corte Sant'Alda, Monte dall'Ora, Trabucchi

Hidden gems: Le Salette, Ca' La Bionda, Musella, Villa Bellini

Conclusion

Valpolicella is far more than just the home of Amarone – it is a region with an impressive range of red wines, deeply rooted in tradition but open to innovation. From fresh, light everyday wines to monumental, decades-long agers, the region has something for every taste and occasion.

The Appassimento technique, perfected here, is one of the world's most fascinating winemaking methods. And the grape variety Corvina is one of Italy's most underrated – with its unmistakable character of fresh cherry fruit, elegant acidity and the characteristic bitter almond note.

Those who understand Valpolicella understand a piece of the Italian wine soul.