Valpolicella

Valpolicella is a red wine produced in the Veneto region of northern Italy, east of Lake Garda. Valpolicella has held the Denominazione di origine controllata (DOC) since 1990. The historical production area of Valpolicella is located in five distinct regions: Sant'Ambrogio di Valpolicella, San Pietro in Cariano, the Fumane Valley, the Marano Valley and the Negrar Valley. To these regions, the DOC adds Valpantena and the area east of Verona.

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

The diversity of Valpollicella's wines will come as a pleasant surprise, especially when tasting the wines of Domaine Stefano Accordini.

A continental climate

Located in northeastern Italy, close to Lake Garda and the Adriatic, the Valpolicella region enjoys a mild continental climate. The grapes used to make Valpolicella Classico are grown in the coolest 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 mostly gravel, with alluvial deposits in the Adige area. The region considered best suited to vine-growing is Classico, the historic heart of Valpolicella wine. 

Valpolicella red wine is generally made from three grape varieties: Corvina Veronese, Rondinella and Molinara. Rossignola, Negrara, Barbera, Sangiovese and Bigolona are also found. Recently, there has been a revival of a local grape variety, Oseleta.

Style of Valpolicella wines

The Valpolicella region produces a wide variety of wines, mostly red. To put it simply, there are five levels of wine:

- Valpolicella Classico,

- Valpolicella Classico Superiore,

- Valpolicella Ripasso,

- Amarone della Valpolicella,

- the Recioto della Valpolicella.

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

Valpolicella Ripasso is made by blending leftover skins and seeds from Recioto and Amarone grapes with the base Valpolicella, and then macerating for a second period. The result is a beautiful ruby-red wine, with an alcohol content of around 13%, and more body and tannin than the Classico Superiore. It has a hint 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 (15-16%) and subtle aromas of spice and smoke. Like Classico and Ripasso, Amarone goes well with Italian dishes such as osso buco, lasagne and cheese.

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

Italian Valpolicella wines are therefore extremely varied, from light and fresh to full-bodied and dessert wines. They rank among Italy's finest wines.