Valpolicella
ヴァルポリチェッラ
Italy's most versatile red wine zone, spanning fresh Classico to the legendary Amarone and the gateway Ripasso—all from the same Corvina-dominated hillside vineyards north of Verona.
The Veronese zone producing Valpolicella DOC (fresh red), Ripasso (re-fermented on Amarone skins), and the great Amarone della Valpolicella from dried Corvina, Rondinella, and Molinara grapes.
Best for: Red wine lovers who want to explore a full spectrum of styles—from light, everyday drinking to profound, cellar-worthy reds—all within one appellation.
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Producers
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Allegrini
One of Valpolicella's most innovative producers, known for the revolutionary single-vineyard La Poja (100% Corvina) and premium Amarone La Grola.
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www.allegrini.it/ダル・フォルノ・ロマーノ
Dal Forno Romano
Located in the Val d'Illasi zone of Valpolicella, Dal Forno Romano is a legendary producer synonymous with the pinnacle of Amarone della Valpolicella. Founded by Romano Dal Forno in 1983, when he took over his family's vineyards with the singular aim of producing Valpolicella wines that could stand among the finest in the world, the estate is renowned for its uncompromising pursuit of perfection, extremely low yields, and meticulous grape drying (appassimento). Since 2020 Romano's son Marco has led the winery, continuing the family's obsessive attention to detail from vineyard to bottle. The estate produces only three wines — Valpolicella, Amarone, and, in exceptional vintages, the Recioto Vigna Seré — celebrated for their extraordinary concentration, complexity, and decades-long aging potential.
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dalfornoromano.it/ジュゼッペ・クインタレッリ
Giuseppe Quintarelli
Located in Cerè di Negrar within the Valpolicella Classico zone, Giuseppe Quintarelli is widely regarded as the 'Maestro del Veneto.' Founded in 1924 by Silvio Quintarelli, the estate was transformed over six decades by his son Giuseppe 'Bepi' Quintarelli (1927-2012) into the definitive benchmark for Amarone della Valpolicella. The winery is legendary for its uncompromising dedication to traditional methods: meticulous appassimento grape drying, extended aging in large Slavonian oak botti, and an absolute refusal to release wines in vintages deemed unworthy. Today the estate is carried on unchanged by his daughter Fiorenza, her husband Giampaolo Grigoli, and their sons Francesco and Lorenzo, producing around 50,000 bottles a year from 12 hectares of indigenous Corvina, Corvinone, Rondinella, and Molinara vines.
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マジ・アグリコーラ
Masi Agricola
Historic Valpolicella estate pioneering the Ripasso technique, producing the famous Campofiorin, Costasera Amarone, and working to preserve indigenous Veneto varieties.
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www.masi.it
Food Pairings
Valpolicella Classico: pizza, pasta with tomato sauce, grilled chicken and pork, soft cheeses. Ripasso: mushroom risotto, braised short ribs, lamb ragù, aged Pecorino. Amarone: beef tagliata, game (venison, wild boar), aged Parmigiano-Reggiano, dark chocolate.
Frequently Asked Questions
- What is Valpolicella?
- Valpolicella is a DOC wine zone north of Verona in Italy's Veneto region, producing red wines from Corvina, Corvinone, and Rondinella grapes. It is best known as the home of Amarone, one of Italy's greatest red wines.
- What is the difference between Valpolicella, Ripasso, and Amarone?
- Valpolicella Classico is a fresh, light-bodied red made from standard-harvest grapes. Ripasso is re-fermented on the dried grape skins used for Amarone, gaining extra richness and complexity. Amarone is made entirely from grapes dried for 90–120 days (appassimento), producing a full-bodied, high-alcohol (15–17%) wine with extraordinary depth and aging potential.
- What does 'Classico' mean on a Valpolicella label?
- 'Classico' indicates the wine comes from the original, historic growing zone—five valleys including Negrar, Marano, Fumane, Sant'Ambrogio, and San Pietro in Cariano—which is considered the heartland of Valpolicella production.
- How long can Amarone della Valpolicella be aged?
- Top Amarone can age for 20–30 years or more. By law, Amarone must be aged a minimum of 2 years (3 years for Riserva) before release, but the finest examples from great vintages develop beautifully over decades.
- What food pairs best with Valpolicella wines?
- Lighter Valpolicella Classico suits pizza, pasta, and grilled poultry. Ripasso excels with mushroom dishes, braised meats, and aged cheeses. Amarone demands rich accompaniments—beef, game, truffle, or simply a plate of aged Parmigiano-Reggiano.