Valpolicella deserves a place in every wine drinker's cellar, not only as an introduction to Italian wine, but as a genuine cousin to a grape most drinkers already love: Pinot Noir. Valpolicella sits in Italy's Veneto region, just north of Verona, hemmed in by mountains that give the area a distinctly cool, continental climate rather than the warm Mediterranean conditions many associate with Italian wine. Warm days and cool nights allow the grapes to ripen slowly while retaining freshness, the same rhythm that defines great Pinot Noir regions worldwide. Nearby Lake Garda and the region's rivers add humidity to the air, which delivers aromatic, mid weight red wines, similar in some ways to the great Pinot Noirs of Burgundy.
Corvina and Corvinone form the backbone of virtually every Valpolicella wine. Once believed to be the same variety, genetic testing in the 1990s proved they are genetically distinct. Corvina contributes pure, bright dark-cherry fruit with a savoury, spiced edge, while thicker-skinned Corvinone adds structure, tannin, and aging potential. Rondinella also sometimes plays a supporting role, filling out the blend much as Merlot does in Bordeaux.
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There are four key styles of Valpolicella which are directly related to a range of winemaking processes, in particular the level of appassimento. This is the drying of grapes on racks for three to four months which concentrates sugar, flavor, and tannin before a long, slow fermentation. This is the main distinguishing element in the production of the famed Amarone della Valpolicella as well as Ripasso and Recioto styles.
Valpolicella comes in four forms:
Valpolicella DOC is the everyday expression. Light, fresh, and built for immediate drinking, these are generally fermented entirely in stainless steel with final alcohol around 11–12%.
Ripasso, nicknamed “baby Amarone,” is made by re-fermenting finished Valpolicella over the leftover skins from an Amarone batch. The result is a fuller, darker-fruited wine with more grip, typically landing between 13.5% and 14.5% alcohol.
Amarone della Valpolicella is the region's icon, powerful wines built from dried grapes, often reaching 15–17% alcohol which can age gracefully for two to three decades.
Recioto della Valpolicella, historically the region's original fine wine, uses the same drying process but stops fermentation early, leaving natural sweetness behind. Rich, chocolatey, and full-bodied, it remains a classic match for dessert.
Whether your taste is for vibrant and fresh-faced red wines or robust ageworthy styles, Valpolicella has something for everyone.
