📍 Valpolicella

Valpolicella is a hilly wine area in Veneto, north-eastern Italy, north of Verona and not far from Lake Garda. The name is often explained as meaning valley of many cellars.

The main grapes are Corvina, Corvinone, Rondinella and Molinara. They make light Valpolicella, fuller Ripasso and two special wines from dried grapes: dry Amarone and sweet Recioto. Both have had DOCG status since 2010.

Amarone is made by drying the bunches for several months on racks and then fermenting them to dryness. The result is a powerful red, usually with at least 14% alcohol. Ripasso is young Valpolicella re-fermented on Amarone pomace, which gives it more body.

The oldest zone of the area is called Classico. Valpolicella belongs to Veneto, and Soave and Bardolino lie nearby. Amarone is usually served with roast meat and aged cheeses, while light Valpolicella suits pasta and appetisers. The name Valpolicella on a label shows that the grapes grew in this very area, which makes it easy to look for similar wines.