Valpolicella

Valpolicella is a red wine produced in the Veneto region of northern Italy, east of Lake Garda. Valpolicella has held Denominazione di Origine Controllata (DOC) status since 1990. The historic production area of Valpolicella is divided into 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 area east of Verona.

The climate of the Valpolicella DOC is mild and relatively dry. The proximity of Lake Garda helps to moderate temperature fluctuations. The grape varieties used to produce Valpolicella red wines are primarily 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 Valpollicella wines is sure to be a pleasant surprise, especially when tasting the wines from the Stefano Accordini Estate.

A continental climate

Located in northeastern Italy, near 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 (at an elevation of 150 to 400 meters). The climate is warmer in the plains along the Adige River to the south.

The soil consists mainly of gravel, mixed with alluvial deposits in the Adige area. The region considered best suited for vine cultivation is the Classico, the historic heart of Valpolicella wine. 

Valpolicella red wine is typically made from three grape varieties: Corvina Veronese, Rondinella, and Molinara. However, it also includes varieties such as Rossignola, Negrara, Barbera, Sangiovese, and Bigolona. Recently, there has been a resurgence of a local variety, Oseleta.

The Style of Valpolicella Wines

The Valpolicella region produces a fine variety of wines, mostly red. To put it simply, wine lovers will find five tiers of wines there:

• Valpolicella Classico,

• Valpolicella Classico Superiore,

• Valpolicella Ripasso,

• , the Amarone of Valpolicella,

• Recioto della Valpolicella.

Valpolicella Classico is a fairly light table wine, often served chilled. It is the most affordable Valpolicella wine, both in terms of price and flavor. It shares some similarities with Beaujolais wine. Valpolicella Classico Superiore is a bit more expensive, but offers more body, as well as flavors of red fruit 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 production, and then subjecting the mixture to a second maceration. The result is a wine with a beautiful ruby red color and an alcohol content of about 13%, with more body and tannins than the Classico Superiore. It has some notes of dried fruit on the palate. Ripasso was granted DOC status in 2009.

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

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 cakes made with dried fruit. It has a lower alcohol content than Amarone (12–13%).

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