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You are here: Home / Wine regions / Valpolicella: 10 essential facts about the region and its wine
Valpolicella: 10 essential facts about the region and its wine

Valpolicella: 10 essential facts about the region and its wine

Valpolicella. Hands up if you’ve heard of it? If you’re a wine buff, you might already know a thing or two about the Italian wine-making region. If not, sit back and let us take you on a guided tour. While Tuscany and Piedmont grab the headlines, Valpolicella is a hidden gem just East of Lake Garda, Verona. We should know – we’ve handpicked wines from there ourselves.

So, what makes Valpolicella such a viticultural veteran?

(Bonus game: try saying that last sentence after a few glasses).

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1. Valpolicella is the ‘pearl of Verona’

We think Valpolicella’s name is incredibly fitting. According to the Oxford Companion to Wine, it comes from a mixture of Latin and Greek which translates as ‘the valley of many cellars’.

It’s also known as the ‘pearl of Verona’, with wine production hidden away in the region’s foothills, just north of the Adige River, and is a shining example of everything the country has to offer. Valpolicellians have been stomping grapes since the days of ancient Greece and the red wine only seems to get better with age.

2. It’s cool, continental and perfect for growing grapes

Valpolicella’s climate is critical to the success of its wine. The Alps to the north and sloping valleys to the south, shelter the region against the intensity of the Mediterranean summer.

Prevailing winds create micro-climates of sorts throughout the region. While it’s not a hard and fast rule, wines produced on the higher ground tend to be more balanced and richer in alcohol than wines from the valley-bottom, which are less distinctive.

3. Chianti is king, but Valpolicella is in line for the throne

Even if you’re not familiar with Italian wine, you’ll probably know Chianti. It’s the country’s second most prolific DOP wine producer (behind Prosecco). But limiting yourself to one variety is no way to experience the world.

Valpolicella has recently cracked the top ten and for good reason. The region is producing some incredible red wines and, while Chianti remains on top, its tart and spicy flavour isn’t to everyone’s taste.

4. Subregions and the Amarone families

A vineyard in Valpolicella, Italy

Like many wine-producing regions, Valpolicella isn’t reliant on one source of vinspiration. Three unique territories make up the terriority, each with their own distinct methods:

  • Valpolicella Classico. Valpolicella’s traditional wine-growing region. The wines produced here are warm and full of character.
  • Valpantena. Wines made here are softer and fresher and tend to keep their flavour for longer.
  • Eastern Valpolicella. Similar to Valpolicella Classico in style, but fruitier and with more herbaceous hints.

Wine is thicker than water

Family is everything. The region is home to many prestigious producers who have handed their craft down through the generations:

The Amarone family producers:

  • Allegrini
  • Begali
  • Brigaldara
  • Guerrieri Rizzardi
  • Masi
  • Musella
  • Speri
  • Tedeschi
  • Tenuta Sant’Antonio
  • Tommasi
  • Venturini
  • Zenatosigned

These families signed a manifesto calling for voluntary higher production standards and created a hologram sticker to identify their wines.

Other top producers

  • Quintarelli (our personal favourite)
  • Monte dei Ragni
  • Piccoli

5. The three main grape varieties

Valpolicella grapes hanging on the vine

The flavours, acidity and tannic qualities of Valpolicella owe their presence to three main indigenous grape varieties:

  • Corvina – makes up 45%-90% of the grapes grown in Valpolicella’s vineyards (a law all wine-makers must stick to).
  • Rondinella – makes up 5%-30% of a vineyard.
  • Molinara – no longer a compulsory addition, but one that many wine-makers blend into the final product.

6. Valpolicella Classico dominates the market

Valpolicella Classico – as the name suggests – was the original wine produced in the region. It remains the most popular Valpolicella today and is produced in the largest quantities. Light-bodied, cherry-flavoured and low in alcohol (11-12% ABV), Valpolicella Classico is the perfect summer wine.

7. Drying grapes

The practice of drying wine grapes goes back to the Roman times. In Valpolicella, they dry grapes on mats (bamboo wood or plastic), in special, aerated rooms for several months. This way, the grapes lose water and concentrate flavours, hence the dried fruits characteristic taste.

The percentage of water loss depends on the style of wine – the lowest being Valpolicella Classico Superiore and the highest being Recioto. For example, at the vineyard in Piccoli they dry the grapes for four months when making their Recioto, causing them to shrivel to less than half of their original size and weight.

Amarone’s high alcohol levels are a by-product of this process and, when done correctly, the dried grapes can greatly enhance the flavour of the wine. More expensive versions of Valpolicella get the oak-aging treatment before sale.

8. Amarone is Italy’s finest

A lot of wines claim to be the finest in a certain category, but Amarone della Valpolicella actually lives up to its title (which is why we travelled all the way to the Piccoli winery to try a bottle).

Amarone, like other bold, high-alcohol Italian wines (think Barolo) is revered in the country for its long-lasting quality. It has enough structure and richness to mature in the bottle for five or ten years, though there’s no harm in opening it early. Expect strong, concentrated flavours of dried figs, cherry, chocolate, parmesan, savoury and liquorice that balance well with the boozy content.

9. Valpolicella Ripasso: a baby Amarone

In the past, only the rich could afford Recioto. Farmers discovered they could enhance basic Valpolicella by adding it to skins leftover from the Recioto fermentation. As the skins contain residual sugar, the wine ferments again, making ripasso a double-fermented wine. Although it contains a similar flavour profile as Amarone, it’s less concentrated and sophisticated, which makes it a cheaper alternative.

10. Food pairing

food and wine pairing

Valpolicella’s slightly tannic, acidic flavours make it the ideal companion to foods such as steak, mushroom and aged cheese. Here’s a quick pairing guide:

WineFood
Valpolicella ClassicoPizza, pasta, meats, veg
Valpolicella SuperioreBurgers, cooked chicken, fresh cheese
Valpolicella Superiore RipassoSteak, mushrooms, risotto
Amarone della ValpolicellaBraised meat, aged cheese
Recioto della Valpolicella (sweet wine)Dark chocolate

Victory for Valpolicella

Have you tried Valpolicella before? What did you think of it? Share your experiences in the comments below.

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Reader Interactions

Comments

  1. David Hesse says

    August 30, 2017 at 5:35 pm

    I have always enjoyed wines from this region. Thank you for the fine post.

    Reply
  2. Liz says

    September 1, 2017 at 8:44 am

    Hi Tom, thank you for your post. However, let me add this, for further and more updated information: https://www.slideshare.net/Lizzy15/9-valpolicella-facts

    Reply
  3. Terence says

    April 23, 2019 at 5:04 pm

    I have been drinking valpolicella for over 30 years now and far as i am concerned is the number 1 wine in the world i have traveled far and wide and valpolicella is the best

    Reply
  4. Alvaro Dias says

    August 7, 2019 at 5:44 am

    I loved the review. While writing this, I’m drinking a pretty nice Valpolicella. At the side, there’s a glass of a more expensive French wine, but honestly speaking, they just don’t compare.

    Reply
  5. Pradeep says

    November 2, 2019 at 2:16 am

    Tried a bottle of Valpolicella Superiore Ripasso recently..loved it. It has become one of my favorites.

    Reply
  6. Alex says

    February 25, 2020 at 12:01 pm

    Hello,

    interesting article, let me add this https://www.italyabroad.com/grapes/amarone-della-valpolicella-docg for additional information about the Amarone.

    Reply
  7. marshall anthony green says

    November 16, 2020 at 12:31 pm

    I have been enjoying Val. Classico for 30 years or more, but at present am not able to buy this anywhere in South London/ Surrey area. Is there problem with production etc?

    Reply
    • Matthew Stibbe says

      November 19, 2020 at 12:04 pm

      Try Majestic, Tannico or Berry Bros. I’m sure they have plenty.

      Reply

Trackbacks

  1. A Beginner’s Guide to Amarone Wine - Wine Turtle says:
    July 4, 2019 at 7:15 am

    […] best Amarone wine comes from a region of northern Italy known as Valpolicella and is sometimes called Amarone Valpolicella to separate it from lesser-quality […]

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