Valpolicella

Valpolicella lies in the province of Verona in Veneto, between the city of Verona, Lake Garda and the foothills of the Alps. Its vineyards are chiefly planted on hills north of the Adige River. The historic Classico area forms the western heartland, while Valpantena, north-east of Verona, is a separately designated subzone. The climate is moderately continental, tempered by Lake Garda and sheltered from the harshest northern weather. Altitude, aspect and airflow create meaningful differences between individual valleys and slopes.

Soils are notably varied, with calcareous marl, clay, sandstone and, in places, volcanic material. Well-drained, stony hillside sites generally bring more freshness and aromatic detail than the more fertile plains. Corvina is the key grape, supplying fragrance, sour-cherry character and structure. Rondinella contributes colour and dependable fruit, while Corvinone is widely used for body and darker fruit expression. Molinara now has a lesser role, and small quantities of Oseleta may add colour and tannic grip.

The Valpolicella DOC covers straightforward red wines as well as Valpolicella Superiore and Ripasso. Basic Valpolicella is usually dry, juicy and best enjoyed young. Superiore is riper and subject to longer maturation, giving greater depth and spice. Ripasso is made by refermenting Valpolicella on the skins left from Amarone or Recioto, producing a fuller texture, more alcohol and flavours of ripe cherry, plum and spice. Amarone della Valpolicella and Recioto della Valpolicella are separate DOCG wines made with partially dried grapes: Amarone is dry, whereas Recioto is sweet.

Key villages in the Classico zone include Negrar, Marano di Valpolicella, Fumane, Sant'Ambrogio di Valpolicella and San Pietro in Cariano. Fine hillside wines can develop notes of sour cherry, dried flowers, almond, cocoa and balsamic herbs. Everyday Valpolicella often shows best within a few years of release; good Superiore and Ripasso can mature further. Serious Amarone usually has the greatest ageing potential, provided freshness and balance are present.