Valpolicella
Valpolicella wine is red wine from Veneto, but behind that one name lies a whole ladder. At the bottom is the light Classico, above it the fuller Ripasso, and at the very top the Amarone. The difference only emerges after the harvest, in what the winemaker does with the grapes and the wine.
Wine by type
Valpolicella is one corner of the red wine aisle. Here’s what else we have to say about its neighbors.
Red wine
From Merlot to Malbec grapes, what aging does to a wine, and what temperature to serve it at.
About red wine →
Merlot
One of the world's best-known dark-skinned grapes, also made in an Italian style in Friuli.
About Merlot →
Lambrusco
The lightly sparkling red wine from the neighboring region, for anyone looking for a red wine with bubbles.
About Lambrusco →One region, two ways to get more out of it
The Valpolicella region lies in Veneto, north of Verona. That's in northeastern Italy, somewhere between the Alps and the Adriatic Sea. The wine is made from dark-skinned grapes that you hardly find anywhere else. Corvina is the main grape. Rondinella and Molinara are added, and Corvinone is also used for Ripasso and Amarone. Corvina grows almost exclusively in this corner of Italy and gives the wine fresh acidity, red fruit and a hint of spice. If you see Classico on the label, the grapes come from the old heartland. This is an easy-drinking bottle: light, smooth and juicy, and a good match for tomato sauce or a platter of antipasti.
So it's not just one wine. It's a ladder, and you climb it using two techniques. Ripasso is the first and literally means "pass through again." The young Valpolicella is passed over the skins and yeast remnants from Amarone, where it begins fermenting a second time. Its alcohol content increases, as do its tannins, color, aroma and flavor. The second technique is called appassimento. The grapes are first left to dry until they've lost about forty percent of their moisture. What's left is more concentrated. If all the sugar then ferments into alcohol, you have Amarone. If fermentation stops halfway and some sugar remains, it's called Recioto.
In brief
Six bottles, from light to full-bodied
We've arranged them in order, from bottom to top. Two regular Valpolicellas, two Ripassos, an Amarone and, last of all, the sweet Recioto.
Terre di Verona Valpolicella
The first rung of the ladder. Juicy and fresh, with a lightly spicy finish. This is the red wine you open when there's a pot of tomato sauce on the stove.
Zonin Valpolicella Classico
With Classico, the grapes come from the original heartland. Made from Corvina, Rondinella and Molinara, the region's classic grapes. Light and smooth, it's an easy-drinking wine.
Cantina di Verona Ripasso
This takes things up a notch. The wine undergoes a second fermentation on the lees of Amarone, and you can taste it right away. Intense, with black cherries.
Zonin Ripasso Superiore
First, they make a fruity, aromatic wine from Corvina, Rondinella and Molinara. Four months later, it undergoes a second fermentation on the amarone must. The result is powerful and complex, with plenty of cherry.
Masi Costasera Amarone
The grapes are dried first, which makes this wine concentrated. All the sugar is converted into alcohol. The result is a dry, full-bodied amarone with dark fruit.
Recioto Valpolicella
Made with the same dried grapes as amarone. The difference is that not all the sugar has fermented. Sweet, velvety soft and with a long finish.
Amarone is aged for at least two years before it's bottled. An Amarone Riserva is aged for at least four.
Ripe cherry, plum and a hint of chocolate
Red fruit and spices
Ripasso smells of ripe cherries, plums and blackcurrants. Underneath, there are notes of chocolate and spice, with a hint of leather. A regular Valpolicella stays closer to fresh red fruit and the light spiciness of Corvina.
Full-bodied, dry and structured
Ripasso is usually dry. The second fermentation gives it more tannins, so it has more structure than the base wine and is more complex. Amarone goes a big step further, concentrated and full of dark fruit.
Long and spicy
The higher up the ladder you go, the longer the flavor lingers. With the regular bottles, it's light and spicy; with amarone, it's full-bodied. Recioto is the only one that finishes sweet and velvety smooth. That's because some sugar remains in the wine.
This is the flavor profile of a ripasso, halfway up the ladder. A regular Valpolicella is lower in intensity and higher in freshness. Amarone scores another step higher for intensity. Recioto is the only one that scores high for sweetness.
How to serve Valpolicella
Serve ripasso and amarone the same way. Not too warm, and give a young bottle some air first.
At 16 to 18 degrees
Both should be served at 16 to 18 degrees. That's cooler than most living rooms, so feel free to put the bottle in the fridge for half an hour before serving. If you serve it too warm, you'll mainly taste the alcohol.
The right glass →Decant young bottles
A young ripasso benefits from about thirty minutes in a decanter. We also recommend decanting a younger amarone. The wine gets some air and its aromas open up before the first glass is poured.
Decanters →With ragù, stew and aged cheese
Pair ripasso with spicy pasta, such as lasagna or tagliatelle with mushrooms or ragù. Grilled and braised red meat works too, think ossobuco or lamb shank. Also try roasted vegetables with herbs and aged cheeses like pecorino and aged Parmesan. Amarone calls for something heartier. Game, for example, or a stew.
The six bottles →Cocktails similar to Valpolicella
You won’t come across a cocktail made with Valpolicella, Ripasso or Amarone. These wines are simply enjoyed on their own. These four are similar in style: two made with still red wine and two Italian classics with bubbles.
Sangria
Red wine with pieces of fruit and lots of ice, made to serve in a pitcher at the table.
Tinto de Verano
Red wine topped up with sparkling lemon soda, over lots of ice.
Aperol Spritz
Aperol, prosecco and sparkling water in a roomy glass with ice and a slice of orange.
Hugo Spritz
Elderflower syrup, prosecco, sparkling water and fresh mint over ice.The right glass for Valpolicella
For Ripasso, we recommend a roomy red wine glass; for Amarone, a large one. The bowl holds the aroma and lets it spread, which you’ll notice in the smell and taste. Pour to just below the widest point. That way, you can swirl the wine without spilling. These are the glasses we recommend.
Everything else you wanted to know about Valpolicella
Can’t find your question here? Browse our cocktail recipes or get in touch.
To the cocktail recipes →What’s the difference between Valpolicella, Ripasso and Amarone?
What does ripasso mean?
What is Valpolicella Ripasso Superiore?
What percentage of alcohol is in Valpolicella?
Why is Amarone so full-bodied, and what is Recioto?
Which glass is best to use?
How long can you keep a bottle?
Buy Valpolicella
Want the bottle delivered straight to your door? Order Valpolicella online from Gall & Gall. Gall & Gall has 18.
Terre di Verona Valpolicella
Zonin Valpolicella Classico
Cantina di Verona Valpolicella Ripasso
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