Veneto · DOC

Valpolicella DOC

Veneto's everyday Valpolicella DOC, a ruby-red built on Corvina fruit. Blended from Corvina, Corvinone and Rondinella across 19 communes north of Verona, Valpolicella DOC is the fresh, cherry-driven foundation of an appellation ladder that climbs through Ripasso, Amarone and Recioto della Valpolicella. Drinks young, pairs with everyday Veneto tables.

44

Wines

11

Retailers

Sub-zones

ClassicoDOC ValpantenaDOC

Taste & Pairing

Taste Profile

Body 3/5
Tannin 3/5
Acidity 4/5
Sweetness 1/5

Key Flavours

Cherry Cherry
Almond Almond
Leather Leather
Plum Plum
Cinnamon Cinnamon
Vanilla Vanilla
Chocolate Chocolate

Pairs With

British Cheese British Cheese signature plate, overhead International Cheese Cheese section featured plated dish Italian Risotto Italian risotto dishes for wine pairing on a transparent background

Valpolicella Wine Selection

8 selected wines

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Editorial

Valpolicella Vintage Guide

Quality of Valpolicella vintages

5 4 3 2 1
2011 ★★★★★
Exceptional · 5/5
'11
2012 ★★★★☆
Very Good · 4/5
'12
2013 ★★★★☆
Very Good · 4/5
'13
2014 ★★☆☆☆
Below Average · 2/5
Difficult drying autumn.
'14
2015 ★★★★★
Exceptional · 5/5
Eccezionale (E) on Consorzio chart.
'15
2016 ★★★★★
Exceptional · 5/5
'16
2017 ★★★★☆
Very Good · 4/5
3.5 stelle on IFW scale, rounded up; robust tannins.
'17
2018 ★★★☆☆
Average · 3/5
Lower tannin, pronounced acidity; inconsistent across producers.
'18
2019 ★★★★★
Exceptional · 5/5
Perfect balance, cool start with warm finish.
'19
2020 ★★★★☆
Very Good · 4/5
'20
2021 ★★★★★
Exceptional · 5/5
Low yield, excellent ripening ('poca ma buona').
'21
2022 ★★★★☆
Very Good · 4/5
'22

Chart ratings 2011 to 2016 come from the Consorzio Tutela Vini Valpolicella's Amarone DOCG stelle annate PDF; 2017 to 2022 come from Italy's Finest Wines (JM Palmieri). Base Valpolicella DOC follows the same Verona hills weather and Corvina fruit each year, but skips the post-harvest appassimento, so quality can diverge in difficult drying autumns.

How Valpolicella is Made

Valpolicella DOC was recognised by D.P.R. on 21 August 1968 and last revised in 2003. Fruit comes from 19 communes north of Verona, with the Classico subzone covering Fumane, Marano di Valpolicella, Negrar, San Pietro in Cariano and Sant'Ambrogio di Valpolicella, and the Valpantena subzone taking in that side valley. The disciplinare sets the blend at 45 to 95 per cent Corvina and Corvinone (the latter replacing up to half of the Corvina), 5 to 30 per cent Rondinella, and up to 25 per cent of other authorised Veronese varieties. Yields cap at 120 quintals per hectare, minimum alcohol at 11 per cent for the base wine. Superiore requires twelve months in cask and at least 12 per cent alcohol, reached either from selected vineyards or a brief appassimento. Base Valpolicella undergoes short, reductive vinification and reaches the bottle within a year.

Veneto wine region Corvina grape Amarone della Valpolicella DOCG Valpolicella 101: all you need to know

In-Depth Guide

Valpolicella DOC is a light-to-medium red wine produced on the hills north of Verona, blended from Corvina and Corvinone (45 to 95 per cent), Rondinella (5 to 30 per cent) and up to 25 per cent of other approved Veronese varieties. It sits at the base of the four-tier Valpolicella ladder, below Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG.

The blend is built on Corvina, with the larger-berried Corvinone able to replace up to half of the Corvina, and Rondinella as the secondary grape. Minor permitted varieties such as Molinara, Rossignola, Oseleta and Negrara may complete the blend. Corvina gives cherry fruit and acidity, Corvinone adds structure, Rondinella lends colour.

Classico is a subzone label, scoped to the historic villages of Fumane, Marano di Valpolicella, Negrar, San Pietro in Cariano and Sant'Ambrogio di Valpolicella. Superiore is an ageing category requiring twelve months in cask and at least 12 per cent alcohol. A wine can carry both (Valpolicella Classico Superiore). Valpantena is the third subzone, covering the side valley north of Verona.

Amarone della Valpolicella DOCG is produced from grapes dried for roughly 100 days (appassimento) before fermentation, giving a powerful, high-alcohol dry red. Valpolicella Ripasso DOC starts as a base Valpolicella and is then refermented on the leftover skins of Amarone or Recioto, absorbing extra structure and depth. Base Valpolicella DOC is the youngest, freshest expression of the blend.

The Consorzio recommends 14 to 16 degrees Celsius. Serve a base Valpolicella at the cooler end of that range to accentuate the Corvina cherry fruit; let a Superiore sit at the warmer end to show its body. Decanting is not required for the base DOC.

The base wine works with Veronese salumi, pastissada de caval, risotto all'Amarone, tagliatelle al ragù, roasted pork, grilled poultry and alpine cheeses such as Monte Veronese. Stronger Superiore and Ripasso expressions match braised beef, game and aged Parmigiano.

On the table

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