Valpolicella
Valpolicella is red wine from Veneto, and the name covers an entire ladder: from the light Classico through the fuller Ripasso to Amarone. What distinguishes the levels is what happens to the grapes and the wine after the harvest.
Wine by type
Valpolicella is one corner of the red wine section. Read more here about its neighbors.
Red wine
From grapes such as Merlot to Malbec, what aging does to a wine and what temperature to serve it at.
About Red wine →
Merlot
One of the world's best-known blue grapes, with an Italian interpretation from Friuli as well.
About Merlot →
Lambrusco
The lightly sparkling red wine from the neighboring region, for those looking for a red wine with bubbles.
About Lambrusco →One region, and two ways to get more out of it
Valpolicella is a red wine region in Veneto, in northeastern Italy between the Alps and the Adriatic Sea, north of the city of Verona. The wines are made from native blue grapes: Corvina forms the base, supplemented by Rondinella and Molinara, and in Ripasso and Amarone also by Corvinone. Corvina grows almost exclusively in this corner of Italy and is known for fresh acidity, red-fruit aromas and subtle spiciness. If the label says Classico, the grapes come from the region's original core area. Such a bottle is light, smooth and easy to drink, with juicy acidity that pairs well with tomato sauce and antipasti.
So the name does not refer to a single wine but to a ladder, and that ladder rises through two techniques. The first is called ripasso, literally “passing over again”: the young Valpolicella is passed over the skins and lees of Amarone, triggering a second fermentation. The alcohol content rises slightly, the amount of tannin increases, and extra color, aroma and flavor are released. The second technique is appassimento, drying the grapes before making wine from them. They lose up to forty percent of their moisture, making everything they contain more concentrated. If all the grape sugars are then converted into alcohol during fermentation, it is called Amarone; if fermentation stops halfway, sugar remains and the wine is called Recioto.
In het kort
Six bottles, from light to full-bodied
These six are arranged in order and show the whole ladder: two regular valpolicellas, two ripassos, an amarone and finally the sweet recioto.
Terre di Verona Valpolicella
The bottom rung: juicy, with fresh acidity and a slightly spicy finish. Exactly the kind of red wine that belongs alongside a pan of tomato sauce.
Zonin Valpolicella Classico
Classico means that the grapes come from the original core area. Light, smooth and easy to drink, made from the region's typical grapes: corvina, rondinella and molinara.
Cantina di Verona Ripasso
The first step up: this wine undergoes a second fermentation on amarone lees, giving it considerably more flavor. Intense, with black cherry fruit.
Zonin Ripasso Superiore
Corvina, rondinella and molinara are first used to make a fruity, aromatic wine; four months later, it undergoes a second fermentation with amarone must. Powerful and complex, with cherry flavors.
Masi Costasera Amarone
Made from partially dried grapes, resulting in a high concentration. All the grape sugars have been converted into alcohol, making this dry, full-bodied and robust, with black fruit flavors.
Recioto Valpolicella
The same dried grapes as in amarone are used, but here not all the sugars are converted into alcohol. Seductively sweet, velvety and with a long finish.
An amarone matures for at least two years before it goes into the bottle; an amarone riserva for at least four.
Ripe cherry, plum and a hint of chocolate
Red fruit and spices
In a ripasso, you can smell ripe cherries, plums and blackcurrants, along with chocolate, spices and a hint of leather. A regular Valpolicella stays closer to the fresh red fruit and light spiciness of the Corvina grape.
Full-bodied, dry and structured
Ripasso is generally dry and has more structure and complexity than the base wine, because the second fermentation increases the tannins. Amarone goes even further: concentrated and complex, with black fruit.
Long and spicy
The higher up the ladder, the more lingers after the sip; with regular bottles, this is a lightly spicy finish, while with amarone it is a full-bodied one. Recioto is the only one that finishes sweet and velvety, because residual sugar remains in the wine.
Flavor profile of a ripasso, in the middle of the ladder. A regular Valpolicella scores lower in power and higher in freshness, amarone is one step higher in power, and recioto is the only one with a high sweetness score.
How to serve Valpolicella
The same rule applies to ripasso and amarone: don't serve them too warm, and give young bottles some time to breathe.
At 16 to 18 degrees
Serve both ripasso and amarone at 16 to 18 degrees. That is cooler than a heated room, so feel free to put the bottle in the fridge for half an hour before serving. If served too warm, the alcohol will mainly dominate.
The right glass →Decant young bottles
A young ripasso can benefit from around thirty minutes in a decanter, and decanting is also recommended for a younger amarone. This gives the wine air and allows its aromas to open up before the first glass is served.
Decanters →With ragù, stews and aged cheese
Ripasso pairs well with spicy pasta dishes such as lasagne or tagliatelle with mushrooms or ragù, with grilled and braised red meats such as ossobuco and lamb shank, with roasted vegetables seasoned with herbs, and with aged cheeses such as pecorino and mature Parmesan. Amarone calls for more substantial fare: game and stews.
The six bottles →Cocktails similar to Valpolicella
Cocktails with Valpolicella, Ripasso or Amarone do not exist; these wines are enjoyed neat in the glass. These four come closest: two with still red wine and two Italian classics with bubbles.
Sangria
Red wine with pieces of fruit and plenty of ice, intended to be served in a pitcher for everyone at the table.
Tinto de Verano
Red wine topped up with sparkling lemonade, over plenty of ice.
Aperol Spritz
Aperol, prosecco and sparkling water in a large 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
A large red wine glass is recommended for Ripasso and a big red wine glass for Amarone. The bowl holds and disperses the aromas, allowing the wine’s aroma and flavor to shine. Pour to just below the widest part of the bowl, so you can swirl the wine without spilling it. These are the glasses we recommend ourselves.
Everything you still wanted to know about Valpolicella
Can’t find your question here? Check out our cocktail recipes or contact us.
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