Valpolicella is the system of valleys that runs down from the Lessini mountains towards Verona and Lake Garda, in the province of Verona. The appellation, recognised in 1968, covers nineteen municipalities; the Classico zone corresponds to the historic valleys of Fumane, Marano, Negrar, Sant'Ambrogio and San Pietro in Cariano, while Valpantena, to the east, has its own mention.
The regulations are based on Corvina, which may be partly replaced by Corvinone, and on Rondinella, with smaller shares of other local grapes such as Molinara. The basic version is a young red; the Superiore ages for at least one year and has a minimum of 12 degrees. From the same grapes, dried, come Amarone and Recioto, now DOCGs, and Ripasso, which re-ferments on Amarone pomace and has been a DOC in its own right since 2010.
Valpolicella is a ruby red of medium structure, with aromas of cherry, bitter almond and light spice, soft tannins and good freshness. It can be served slightly chilled and goes with cured meats, pasta with meat sauces and everyday Veronese cooking.
