Wine Denomination from Veneto
Valpolicella DOC was established in 1968, recognizing one of Veneto's most important red wine zones. Located in the hills north of Verona, Valpolicella has produced wine since ancient Roman times. The denomination encompasses multiple wine styles: light, fresh Valpolicella for early drinking; Valpolicella Superiore with extended aging; and Valpolicella Ripasso, refermented on Amarone della Valpolicella DOCG pomace for added complexity. These traditional wines from indigenous varieties represent Venetian winemaking heritage while supporting the production of the world-famous Amarone della Valpolicella DOCG.
The Valpolicella DOC encompasses the same territory as Amarone della Valpolicella DOCG, covering 19 communes in the province of Verona in Veneto. The zone extends from Lake Garda eastward into the hills, divided between the historic Classico area (western valleys) and the extended zone. Vineyards are positioned on hillsides ranging from 150 to 500 meters elevation with varied exposures. The area covers approximately 7,700 hectares of vineyards, significantly more than Amarone production alone, as Valpolicella DOC represents the majority of the zone's wine output. The same vineyards often produce both Valpolicella and Amarone della Valpolicella DOCG, with producers selecting best fruit for appassimento.
Valpolicella must be produced from indigenous Veronese varieties: Corvina (45-95%), Rondinella (5-30%), and Corvinone. Other authorized varieties including Molinara, Oseleta, Negrara, Dindarella, Barbera, Sangiovese, and Garganega may comprise up to 25% of the blend. The varietal composition matches Amarone della Valpolicella DOCG, allowing flexibility for producers to allocate grapes between denominations based on vintage conditions and quality. Corvina provides elegant cherry character, while Rondinella adds color and structure. The blend creates wines with medium body, bright fruit, and versatility for various production methods.
Maximum yields are 12,000 kg per hectare for basic Valpolicella and 9,000 kg per hectare for Superiore and Ripasso. Basic Valpolicella requires minimum 11% alcohol and may be released young. Valpolicella Superiore requires minimum 12% alcohol and 1 year aging before release. Valpolicella Ripasso undergoes secondary fermentation on warm Amarone della Valpolicella DOCG or Recioto pomace, extracting additional color, tannins, and complexity while increasing alcohol to minimum 12.5%. Ripasso requires minimum 1 year aging. The traditional pergola training system remains common on hillsides, while Guyot is increasingly used on flatter terrain. Harvest typically occurs in September, with grapes vinified fresh rather than dried.
Valpolicella wines display diverse characteristics based on style. Basic Valpolicella shows ruby red color with purple highlights and offers fresh aromatics of red cherry, raspberry, violets, and almonds. On the palate, the wine is light to medium-bodied with soft tannins, bright acidity, and refreshing finish—ideal for early consumption and food pairing. Valpolicella Superiore develops more structure and complexity with extended aging. Valpolicella Ripasso shows deeper color, more concentrated dark cherry and plum fruit, spices, and fuller body with richer texture from the pomace refermentation. Ripasso bridges the gap between basic Valpolicella and Amarone della Valpolicella DOCG, offering enhanced complexity at moderate price points.
The Valpolicella territory shares the geology and climate of Amarone della Valpolicella DOCG. The Classico zone features calcareous soils with marl and clay in narrow valleys (progni) created by ancient glaciation. The extended zone contains more volcanic basalt. Lake Garda's moderating influence creates milder temperatures in western areas, while the Lessini mountains provide northern protection. The continental climate with Mediterranean touches features warm, dry growing seasons and cool nights that preserve acidity. Hillside terrain provides drainage and varied exposition, creating quality potential across the zone. This diverse terroir allows production of multiple wine styles from the same indigenous varieties adapted to Veronese conditions.
Valpolicella DOC regulations establish quality standards including vineyard registration, yield limits, and minimum aging requirements for Superiore and Ripasso designations. All wines must undergo chemical analysis and organoleptic evaluation. The Classico designation identifies wines from the historic core area. Ripasso must meet specific requirements for pomace refermentation. The denomination works in close coordination with Amarone della Valpolicella DOCG regulations, as producers often allocate fruit from the same vineyards between classifications. Valpolicella DOC demonstrates how a single geographic area can successfully produce multiple wine styles at different quality and price levels, providing economic flexibility while maintaining overall quality reputation and supporting production of prestigious flagship wines like Amarone.