Valpolicella wine comes from the hills just north of Verona, where a handful of valleys run down towards the city and Lake Garda sits off to the west. It is one of the few places in Italy where a single set of grapes gives you four very different bottles: a bright, cherry-scented everyday red, a fuller Ripasso, the dry and powerful Amarone, and the sweet Recioto that started it all. You will find all four here.
What makes Valpolicella wine taste the way it does
The backbone is Corvina and its bigger-berried relative Corvinone, which together make up 45 to 95 percent of the blend, with Rondinella adding colour and a floral lift at 5 to 30 percent. Corvina brings sour cherry, a peppery edge and the acidity that keeps even the richest wines lively. You can explore the grapes on their own in our Corvina wines and Rondinella wines.
The trick that sets the region apart is appassimento. After harvest, the best bunches are laid out on racks or in crates to dry for months, losing close to half their water. That concentrated fruit is the raw material for Amarone and Recioto.
Classico, Superiore, Ripasso and Amarone explained
Valpolicella and Valpolicella Classico
The DOC dates from 1968. Classico means the grapes come from the historic heart: the valleys of Fumane, Marano and Negrar plus Sant'Ambrogio and San Pietro in Cariano. Valpantena, closer to Verona, is the other named sub-zone. These are juicy reds for pizza, cured meats and midweek pasta.
Valpolicella Superiore
Superiore needs at least 12 percent alcohol and a year of ageing before release. Romano Dal Forno's Monte Lodoletta, from the Val d'Illasi east of the Classico zone, shows how serious this category can get.
Valpolicella Ripasso
Ripasso is Valpolicella that has been "re-passed" over the pomace left from Amarone or Recioto, which kicks off a second fermentation and adds body, spice and a touch of dried fruit. It became its own DOC in 2010. Zenato's Ripassa and the Ripassos from Tedeschi, Brigaldara and Tommasi are great places to start.
Amarone della Valpolicella
Amarone is made from those dried grapes fermented fully dry, reaching at least 14 percent alcohol, with two years of ageing, or four for a Riserva. The result is plush and warming, full of black cherry, fig, cocoa and tobacco. Look for Quintarelli from Cerè di Negrar, the estate many consider the benchmark, alongside Allegrini, Masi, Bertani, Begali and Zenato's Riserva Sergio Zenato.
Recioto, the sweet original from the Verona hills
Long before Amarone existed, Valpolicella made Recioto, a sweet red from dried grapes with written records going back to the sixth century. Fermentation stops early, leaving natural sweetness. The story goes that Amarone was born when a barrel of Recioto kept fermenting until it was dry, and it was first known as Recioto Amaro, "bitter" Recioto. If you like it, our dessert wine collection has more to explore.
How to choose and serve a Valpolicella red
Pick by occasion. A Classico is a table wine in the best sense. Ripasso suits roast chicken, mushroom risotto and burgers. Amarone wants braised beef, game or aged Parmigiano. Serve Recioto with dark chocolate or blue cheese. For the wider picture, browse all our wines from Veneto.
Questions people ask about Valpolicella wine
Is Valpolicella a dry red wine?
Yes. Valpolicella, Superiore, Ripasso and Amarone are all dry red wines. Only Recioto della Valpolicella is sweet.
What is the difference between Valpolicella Ripasso and Amarone?
Amarone is made entirely from grapes dried for months before fermentation. Ripasso is regular Valpolicella refermented on Amarone or Recioto skins, so it picks up some of that richness at a lower price.
What does Valpolicella Classico mean?
It means the grapes were grown in the original historic zone: Fumane, Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano.
Is Amarone della Valpolicella sweet?
No. Despite the dried grapes, Amarone is fermented dry and must reach at least 14 percent alcohol. Its sweet sibling is Recioto.