Valpolicella is a DOC wine zone in the Verona hills, northwest of the city, producing a family of red wines that range from a light everyday wine to one of Italy’s most concentrated DOCG reds. The wines are made primarily from three native grape varieties — Corvina Veronese, Corvinone, and Rondinella — grown on terraced hillside vineyards that extend across five valleys. The Classico zone (the original, higher-altitude area covering the communes of Negrar, Marano, Fumane, Sant’Ambrogio, and San Pietro in Cariano) is considered the most prestigious sub-zone and produces wines that reflect the calcareous and clay soils of the upper hills.
The Four Wines of Valpolicella
The zone produces four distinct wines at ascending levels of concentration and complexity:
- Valpolicella DOC — the entry-level wine: light, cherry-fruited, relatively low alcohol (11–12%), made from freshly harvested grapes. Best drunk young with pasta, pizza, and light meat dishes. Often underestimated; a good producer’s basic Valpolicella is a serious wine at a modest price.
- Valpolicella Ripasso DOC — made by re-fermenting standard Valpolicella wine on the pressed skins and lees left over from Amarone or Recioto production. The secondary fermentation adds body, tannin, dried-fruit character, and alcohol (13–14%). Sometimes called “baby Amarone”, which undersells it — Ripasso is a distinct style, not a diluted version of Amarone.
- Amarone della Valpolicella DOCG — the benchmark wine of the zone. Made by the appassimento method: after harvest, selected grapes are laid on bamboo racks (arele) in well-ventilated lofts (fruttai) for 90–120 days, losing 30–40% of their weight through evaporation. The concentrated juice is then fermented slowly and to dryness, producing a dry wine of 15–17% alcohol with intense dried cherry, chocolate, spice, and leather character. Amarone requires years of ageing and improves with decades in bottle.
- Recioto della Valpolicella DOCG — the sweet counterpart, made by the same appassimento process but with fermentation stopped early to retain residual sugar. Rich, velvety, and intensely fruited. The historical predecessor to Amarone: the story holds that Amarone was discovered when a batch of Recioto was accidentally fermented to dryness — amaro (bitter) giving the wine its name.
Wineries to Know
The following producers are reliable reference points across the range of styles. All four are in or adjacent to the Classico zone and offer visits by appointment.
Fratelli Vogadori (Via Vigolo 16, Negrar) — a family estate with a focus on traditional Classico production and organic viticulture. Their Amarone and Valpolicella Classico are well-regarded by specialist importers. Visits and tastings available on request.
Boscaini Carlo (Sant’Giorgio di Valpolicella) — a 14-hectare estate overlooking the village of San Giorgio Ingannapoltron, one of the Classico zone’s historic centres. The estate produces a range including Molinara Veronese IGT, Ripasso, and Amarone. Informal guided visits and tastings can be arranged for small groups.
Zenato (Peschiera del Garda / San Benedetto di Lugana) — a larger estate producing wines from both Valpolicella and Lugana (Lake Garda). Founded by Sergio Zenato in 1960, now run by the family. Their Amarone Classico and the Lugana San Benedetto DOC — a white from Turbiana grapes grown on the southern shore of Lake Garda — are among the estate’s signature wines. Zenato is a useful stop for anyone combining Valpolicella with the Garda shoreline.
Brunelli (San Pietro in Cariano) — based in the central village of the Classico zone, the Brunelli estate has produced Valpolicella, Ripasso, and Amarone for several generations. Their Amarone is aged in large Slavonian oak casks following the traditional method rather than the more recent practice of using small barriques.
Visiting from Bologna or Lake Garda
The Valpolicella Classico zone is about 20 km northwest of Verona and 160 km from Bologna — feasible as a day trip from either city, though an overnight in Verona allows more time across the wineries. For those combining Amarone with a Lake Garda stay, the eastern shore (Garda, Bardolino, Lazise) is under an hour from the Classico zone by car. Our Amarone winery tours from Verona cover the key Classico estates in a structured half-day, with tastings across the full range of Valpolicella wines. For a broader itinerary that includes the Garda shoreline wineries (Bardolino, Lugana, Custoza), see the Lake Garda wineries guide from Bologna.
Frequently Asked Questions
What is the difference between Valpolicella and Amarone?
Valpolicella DOC is made from freshly harvested grapes: light, fruity, relatively low alcohol (11–12%). Amarone della Valpolicella DOCG is made by the appassimento method — the same grapes are dried on bamboo racks for 90–120 days before pressing, concentrating the juice dramatically. The result is a dry wine of 15–17% alcohol with intense dried fruit, chocolate and spice character, suited to long ageing. Same grape varieties, fundamentally different production process.
What is Valpolicella Ripasso?
Ripasso DOC is made by re-fermenting standard Valpolicella on the skins and lees left after pressing Amarone or Recioto. The second fermentation adds body, tannin, and dried-fruit character. Alcohol typically 13–14%. It sits between Valpolicella and Amarone in weight and price, and is the most commercially successful wine in the zone. Often called “baby Amarone”, though it is a distinct style in its own right.
What is appassimento?
Appassimento is the grape-drying technique used to make Amarone and Recioto. After harvest, selected bunches are laid on bamboo racks (arele) in ventilated lofts (fruttai) for 90–120 days. Grapes lose 30–40% of their weight through evaporation, concentrating sugars, acids, and flavour compounds. For Amarone, the dried grapes are fermented completely to dryness; for Recioto, fermentation is stopped early to leave residual sweetness.
What is the Valpolicella Classico zone?
The Classico zone is the original, historic core of the Valpolicella appellation: five communes in the hills northwest of Verona (Negrar, Marano, Fumane, Sant’Ambrogio, and San Pietro in Cariano). The terraced hillside vineyards here, on calcareous and clay soils at higher altitude, are generally considered to produce the most structured wines. Wines from this area can carry the Classico designation on the label.
How do you visit Valpolicella from Verona or Bologna?
The Classico zone is about 20 km northwest of Verona — 30 minutes by car. From Bologna it is roughly 160 km (under 2 hours). Most wineries require advance booking for visits and tastings. A structured Amarone winery tour from Verona is the most efficient way to cover two or three estates in a half-day, with tastings across the Valpolicella, Ripasso, Amarone, and Recioto range. The zone can also be combined with Lake Garda’s eastern shore wineries (Bardolino, Lugana) in a full day with a car.
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