Quick Facts about Valpolicella Wine
Wine Region:
- Province of Verona, Veneto, Italy
Sub Areas:
- Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo
Primary Grape Varieties:
- Corvina, Corvinone, Rondinella, Molinara
Mandatory Composition of Wine:
- At least 70% of Corvina, Corvinone, Rondinella.
- The remaining 30% can be a blend of other grapes grown in the region.
Types of Wine:
-
Amarone
- Only the best grapes are used.
- Aging has to occur in Oak barrels.
- Must be aged for at least 3 years.
- Alcohol content may reach up to 15% or greater.
-
Valpolicella Superiore
- Aging occurs primarily in Steel tanks, with a few months in Oak barrels.
- Must be aged for at least 1 year.
- Must have an alcohol content of at least 12%.
-
Ripasso
- Goes through two fermentations, typically in Steel tanks.
- After the Amarone grapes go through the fermentation process, and the juice is extracted to Oak barrels, the partially dried grape skins at the bottom of the tanks are added to Valpolicella grapes to make Ripasso.
- Typically aged in Oak barrels for 1 year.
-
Valpolicella Classico
- Typically aged in Steel Tanks for 6 months.
- Must have an alcohol content of at least 11%
-
Recioto
- Sweet dessert wine made from the ripest berries.
- The grapes are dried on mats before fermentation, turning them closer to raisins. This concentrates the flavors.
- High levels of residual sugar.
- Varieties: Corvina, Corvinone, Rondinella, Oseleta, Negrara.