Valpolicella

"Valpolicella" is a protected designation of origin that identifies the homonymous red wine, also produced in the Classico, Superiore and Valpantena variants.

Grapes

"Valpolicella" wines, in all their variants, must be produced with a precise balance of grape varieties. Specifically, the regulation prescribes the use of grapes from Corvina Veronese (also called Cruina or Corvina), with a share between 45% and 95% (within the same is possibly allowed the presence of Corvinone). To these are added the Rondinella grapes, with a share between 5% and 30%. In addition, within the limit of 25%, the use of other non-aromatic red grapes allowed for cultivation in the provincia of Verona is also allowed.

Physicochemical and Organoleptic properties

The Valpolicella wines are medium alcoholic, characterized by a good structure and an interesting polyphenolic picture. The wine has a pleasant red tone, tending towards garnet with ageing. They have a vinous smell, accompanied by a pleasant, delicate and characteristic perfume, which in some productions may recall that of almonds. On the palate they are full-bodied, velvety, savoury and harmonious. The minimum total alcoholic strength by volume varies from 11% vol. in the basic, classic and Valpantena versions, to 12% vol. in the upper version.

Grape production area

The production area of Valpolicella wines is a large area in which hills and valleys alternate, which includes the entire foothills of the provincia of Verona, from Lake Garda to the border with the provincia of Vicenza.

Specificity and historical notes

The territory where Valpolicella wines are produced is certainly rich and suitable for viticulture. This is also testified by the name which, according to accredited reconstructions, should derive either from "Polesella", which means "land of many fruits", or from Vallis-polis-cellae", that is "valley of many cellars".