Valpolicella wine

Valpolicella (pronounced val-poll-ee-chella) is a renowned wine region in the Veneto area in northeastern Italy. It’s known primarily for its red wines, made from a blend of local grape varieties.

Valpolicella Classico, the original red wine from the region, is a fresh, light-bodied, easy-drinking red wine. Wild berry and cherry-flavoured and low in alcohol, this wine is perfect for summer sipping.

However, the region is also famous for its rich, full-bodied Amarone wines made from partially dried grapes and more complex aged wines and sweet wines.

Valpolicella is a wine region in the province of Verona, Italy, east of Lake Garda. The area is heavily influenced by its location – nearby Lake Garda helps to moderate the Alpine climate, making it ideal for growing grapes.

This climate, along with the region’s diverse soil composition and varying altitudes, heavily influences the character of Valpolicella wines. The significant changes in temperature over the course of each day – there are hot days and cool nights – are crucial in helping the grapes ripen evenly. This temperature variation also helps them preserve acidity and develop their complex aromas. The warmth and sun exposure helps concentrate the natural sugars and flavours in the grapes, while the limestone-rich and volcanic soils contribute to the wines’ distinctive minerality and complexity. All these factors combined give Valpolicella wines their signature style.

Winemaking in the Valpolicella region stretches back to ancient Greek and Roman times. Today the region is known for its robust red blend wines produced in three key sub-regions – Valpolicella Classico, Valpolicella Valpantena and Eastern Valpolicella.

Valpolicella wine is typically a blend of several grape varieties. The primary grapes used in its production are:

• Corvina – This is the most important grape in the blend, contributing most of the wine’s structure and body, with cherry flavours and a hint of almond.
• Rondinella – This variety adds colour to the wine and bolsters the blend with its reliable yields and resistance to disease.
• Molinara – Traditionally used in the blend, Molinara brings high acidity and a certain lightness to the wine, although it’s been used less in recent years.

Other grape varieties such as Corvinone (which can replace up to half of the Corvina) and smaller proportions of Oseleta, Dindarella, Negrara and several other native varieties can also be used in the blend. The exact blend can vary, but the combination of these grapes gives Valpolicella its unique character.

Winemakers in Valpolicella primarily make red wines. The region’s reputation rests mainly on Amarone, an intensely flavoured, full-bodied wine made from partially dried grapes. The main styles the region produces are:

• Valpolicella Classico – A lighter-bodied, often slightly sour red wine comparable to a full-bodied Beaujolais. It’s generally a blend of Corvina Veronese, Rondinella and Molinara grapes.
• Valpolicella Superiore – This wine has been aged for at least one year and has higher minimum alcohol levels compared to Valpolicella Classico.
• Ripasso Valpolicella – Made by fermenting fresh Valpolicella wine with the unpressed but still-fermenting grape skins from an Amarone fermentation.
• Recioto della Valpolicella – A sweet, concentrated red wine made from grapes that have been dried before fermentation. It’s considered a predecessor to Amarone.
• Amarone della Valpolicella – A dry, full-bodied, rich red wine made from dried grapes. Amarone wines often have dark fruit, dried fig, chocolate and spice flavours. They are known for their intense flavour and high alcohol content. Typically, Amarone wines are well-balanced despite their intense flavours and can age well for decades.

Valpolicella Classico is a bright, fruity red wine. It’s light-bodied with few tannins and is low in alcohol. It typically features flavours of fresh red cherry, raspberry and a touch of warming spice, such as clove or cinnamon. Its aroma often has hints of red fruits, along with subtle floral notes. As the wine ages, it can develop more complex flavours and scents, such as prunes, chocolate, leather and earth, while maintaining its characteristic acidity and light body.

Although it can be aged, most Valpolicella wine is enjoyed young to maintain its fresh, fruity qualities. Exceptions are the more robust styles, such as Valpolicella Ripasso, Amarone della Valpolicella and Recioto della Valpolicella, which are made to improve with age.

Amarone della Valpolicella, often simply referred to as Amarone, is a full-bodied red wine with a rich, velvety texture. Its firm tannins give the wine structure and the potential for long-term ageing. Amarone is made using partially dried grapes, which contributes to its intense flavour. You can expect strong dark fruit flavours of dried cherry, plum and raisin and often a hint of bitter almond. It can also have spicy notes such as cinnamon, clove and black pepper. Aged in oak barrels, Amarone can develop secondary flavours such as chocolate, tobacco and leather.

Valpolicella pairs well with various dishes with its light body and bright, fruity flavours. Its acidity and fresh fruit character make it an excellent match for pasta dishes with tomato-based sauces, where the wine’s acidity can complement the tang of the tomatoes. It also pairs deliciously with light meats such as poultry or veal.

As Valpolicella ages and develops more complex flavours, it can stand up to heartier dishes such as roasted meats, mushroom risotto and aged cheeses.

Thanks to its high alcohol content, full body and intense dark fruit flavours, Amarone della Valpolicella pairs well with rich, robust dishes – think braised beef, game meats or strong cheeses. The wine’s complexity and robust flavours complement the intense flavours in these foods. Its high acidity also helps to balance the richness of the dish.

A serving temperature of around 13-18°C is ideal for lighter Valpolicella wines. Amarone della Valpolicella, being a fuller and more intense wine, can be served slightly warmer at a temperature of between 16-18°C. Too cold, and the flavours can be muted; too warm, and the wine can lose structure and taste too much of alcohol.

Use a red wine glass with a large enough bowl to allow the wine to breathe and release its aromas. You can also try a larger glass so Amarone can fully appreciate its complex aroma.

Lighter Valpolicella wines typically don’t need decanting and can be served straight from the bottle. For richer styles such as Ripasso and particularly for Amarone, decanting can expose the wine to oxygen, helping to soften the tannins and release the full spectrum of flavours and aromas. Decant an Amarone for an hour or two before serving.

Learn more about the perfect temperature for serving wine.