Valpolicella DOC

The disciplinare attributes the first cultivation of Vitis vinifera here to the Paleo-Venetian or Etruscan-Rhaetic civilisation that flourished between the 7th and 5th centuries BC, and says the area's first wine was known as 'retico' (Rhaetian). Among the hypotheses on the origin of the name, it cites the Latin 'Polesella', land of many fruits, or 'Vallis-polis-cellae', valley of many cellars. The Consorzio records that under Theodoric the Great, king of the Ostrogoths (489-526 AD), the minister Cassiodorus described a wine made from dried grapes under the name Acinatico, which it treats as the ancestor of Recioto. According to the Consorzio, the name 'Valpolicellae' was used officially in 1177 by the Holy Roman Emperor Frederick Barbarossa, the first document to mention the term 'Recioto' dates to 1888, and the birth of the name Amarone dates to 1936. The disciplinare credits Stefano de' Stefani with the first delimitation of Verona's wine zones in 1881, which cited the 'Vini della Valpolicella', and records the first Valpolicella disciplinare and DOC recognition by presidential decree of 21 August 1968. The Consorzio notes that at that time only Valpolicella and Recioto della Valpolicella existed, with Amarone mentioned only as a 'dry' version of Recioto. Ministerial decrees of 24 March 2010 made Valpolicella, Valpolicella Ripasso, Recioto della Valpolicella and Amarone della Valpolicella autonomous denominations, according to the disciplinare, and Italian Wine Central records that Amarone and Recioto became DOCGs and Ripasso a separate DOC that year.

• Consorzio: a first meeting in San Pietro in Cariano on 9 November 1924, formal constitution on 9 February 1925, and 'erga omnes' authorization from the Ministry of Agriculture in 2013 (Consorzio history page)
• 1968: DOC approved by DPR 21.08.1968, published in the Gazzetta Ufficiale no. 268 of 21 October 1968 (disciplinare)
• 2010: the four Valpolicella wines became autonomous denominations by ministerial decrees of 24 March 2010 (disciplinare)
• 2019 and 2023: the Consorzio says the four production regulations were updated in 2019 in several important aspects; the Valpolicella text was last modified by D.M. 03.08.2023 (disciplinare)

The disciplinare places the zone across the whole foothill strip of the province of Verona, from Lake Garda almost to the border with the province of Vicenza, and describes a series of valleys and hills entering the plain in the 'forma di una mano' (shape of a hand). Production covers all or part of 19 municipalities: Marano, Fumane, Negrar, S. Ambrogio, S. Pietro in Cariano, Dolcè, Verona, S. Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, S. Mauro di Saline and Montecchia di Crosara. The Consorzio divides the area into three zones: the Classica, formed by Sant'Ambrogio di Valpolicella, San Pietro in Cariano and the valleys of Fumane, Marano and Negrar; the Valpantena, which includes the valley of the same name; and the Valpolicella DOC zone, with districts of the municipality of Verona and the valleys of Illasi, Tramigna and Mezzane. It counts 5 municipalities in the Classica and 14 in the DOC zone, with Lake Garda to the west and the Lessini Mountains protecting the area to the east and north. Decanter (2023) describes the area as 11 valleys running north-south from the mountains of Lessinia down to the flatter lands around Verona. The Consorzio classifies the climate as continental or sub-continental, with Lake Garda mitigating both minimum winter and maximum summer temperatures, an effect that decreases moving away from the lake. Annual rainfall is given as 850 to 1,000 mm in the disciplinare and 900 to 1,100 mm on the Consorzio's climate page. The disciplinare notes vineyard altitudes that can reach 500 m above sea level and excludes valley-floor vineyards on peaty or excessively damp soils. Its soil description covers the breakdown of calcareous-dolomitic formations, basalts, and morainic and river deposits of volcanic origin; the Consorzio, citing the ARPAV soil map of Veneto, describes white and white-pink marly limestone (Biancone and Scaglia Rossa) as typical of the hills, basaltic volcanic outcrops in the hilly sector, and alluvial soils of the Adige plain in the south-west of the appellation.

• Classica: the Consorzio calls the Fumane valley one of the coldest of the five Classica zones, notes basaltic soils called 'Toari' in the hills of Marano, and names Castelrotto (172 m) as the most important hill of San Pietro in Cariano
• Valpantena: a geographic specification of the DOC under Article 3 of the disciplinare; Decanter (2023) says it is currently alone among the valleys outside the Classico area in being permitted a mention on labels
• Eastern valleys: the Consorzio describes the Illasi valley as the longest of the valleys that cut the Veronese mountains to the east, and the Cazzano di Tramigna valley as having volcanic soils
• Winds: the Consorzio names the Sirocco, a warm, humid south-east wind that brings abundant rainfall, and the Föhn, a dry, warm north wind with gusts that can reach 100 km/h

Under Article 2 of the disciplinare, Valpolicella comes from vineyards with Corvina Veronese (Cruina or Corvina) and/or Corvinone at 45 to 95% and Rondinella at 5 to 30%. Up to 25% in total may come from other red varieties: non-aromatic red varieties authorized in the province of Verona, up to 15% with no more than 10% for any single variety, and Italian native red varieties authorized there for the remaining 10%. The Consorzio calls Corvina the backbone of the blend, giving structure, aromas and softness; credits Corvinone with very spicy hints of morello cherry, aromatic complexity and structure; and describes Rondinella as very resistant to bad weather and diseases, giving color and flavor. It lists Molinara as a complementary native variety that gives freshness and flavor, and Decanter (2023) calls Molinara 'a variety once required, now optional'. The Consorzio describes the base Valpolicella DOC as a young and fine wine with a vinous aroma and delicate bouquet, fresh, dry or rather smooth and pleasantly vibrant on the palate, obtained by classic red winemaking followed by a short maturation. Superiore, per the Consorzio, is made from selected grapes grown in the best locations, sometimes through a short drying phase, and the disciplinare requires at least one year of ageing counted from 1 January of the year after the harvest. Minimum actual alcohol is 11.00% vol for Valpolicella and 12.00% vol for Superiore, with minimum total acidity of 5.0 g/l and minimum non-reducing extract of 18.0 g/l (20.0 g/l for Superiore). Decanter (2023) calls Ripasso, made by adding the dried grape skins from Amarone production to a Valpolicella to encourage further fermentation, Valpolicella's top-selling style.

• Blend: Corvina Veronese and/or Corvinone 45 to 95%, Rondinella 5 to 30%, other authorized red varieties up to 25% (disciplinare Article 2)
• Base Valpolicella: minimum 11.00% vol actual alcohol, maximum 0.40% vol potential residual alcohol, minimum total acidity 5.0 g/l (disciplinare Article 6)
• Superiore: minimum 12.00% vol and at least one year of ageing from 1 January after the harvest (disciplinare Articles 5 and 6)
• Appassimento for the sister wines: the Consorzio says the bunches remain in the fruttaio for about three months and lose between 30% and 50% of their weight

The disciplinare caps grape yields at 12 tonnes per hectare, with grapes reaching at least 10% vol natural alcohol (11% vol for Superiore), and caps the grape-to-wine yield at 70%. Vines must be trained only as espalier (spalliera) or as inclined single or double pergola veronese, and vineyards registered after the 2010 disciplinare need at least 3,300 vines per hectare. Winemaking and ageing must take place in the production zone, though traditional practice allows them within the province of Verona, and the vintage must appear on the label. Plain Valpolicella without further mentions may also be sold in 2 to 3 litre bag-in-box containers. Among producers, Decanter (2023) names Masi, run by the Boscaini family, which celebrated its 250th harvest in 2022; Tedeschi, nearly 400 years old and a member of the Famiglie Storiche association of Valpolicella wineries; Tommasi Viticoltori, run by nine members of the fourth generation of the Tommasi family; and Zýmē, whose Celestino Gaspari spent a decade alongside the late Giuseppe Quintarelli. Allegrini says its Valpolicella Classico Superiore owes its 'superiority' to ageing in oak wood, and Speri lists a Valpolicella Classico and a Valpolicella Classico Superiore Sant'Urbano among five classic wines, all DOC or DOCG. Decanter reported in 2002 that Romano Dal Forno used only new French barriques for ageing and made his Valpolicella DOC Superiore partly from partially dried grapes.

• Yields: maximum 12 t/ha of grapes and a 70% grape-to-wine yield; between 70% and 75% the excess loses the DOC, and above 75% the whole batch does (disciplinare Articles 4 and 5)
• Training: espalier or inclined pergola veronese; the Consorzio's varieties page gives the pergola a 75% share and Guyot 25% (page consulted September 2026)
• Labelling: 'vigna' followed by a place name is allowed for separately registered and vinified plots, while adjectives such as 'extra', 'fine' and 'scelto' are banned (disciplinare Article 7)
• Control body: Siquria spa of Soave carries out the annual checks, per Article 10 of the disciplinare

Decanter (2023) says many Valpolicella wineries offer accommodation, with multiple opportunities for walkers and cyclists, and puts Verona's airport and city centre both about 18 km from Sant'Ambrogio di Valpolicella. The same guide lists April events including Vinitaly in Verona, the Palio del Recioto over the Easter weekend and the Magnalonga walk, both in Negrar, and notes that autumn visitors can see Amarone and Recioto grapes drying after harvest. The Consorzio explains that the drying takes place in the so-called 'fruttai', well-aired rooms, with the grapes laid on traditional 'Arele' racks or in modern crates. For food, the Consorzio suggests the base Valpolicella DOC with appetizers, light first courses and white meats, and Superiore with second courses, with a preference for red meats and medium seasoned cheeses. Decanter (2023) notes that Monte Veronese cheeses are made in the mountains of Lessinia.

• Vinitaly: Decanter lists the Verona trade fair among the area's April events (2 to 5 April in 2023)
• Negrar: home to the Palio del Recioto over the Easter weekend and the 10 km Magnalonga food and wine walk (Decanter, 2023)
• Serving: the Consorzio suggests 14 to 16°C for Valpolicella DOC
• Landscape: the disciplinare notes the recovery of historic dry-stone terraces, the typical 'marogne'

Primary sources (MASAF disciplinare, the Consorzio per la Tutela dei Vini Valpolicella, and producers' own sites for their own wines): https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252F2%252F3%252FD.8ccd09a077f2ec35dc9b/P/BLOB%3AID%3D4625/E/7z?mode=download, https://www.consorziovalpolicella.it/en/consorzio/, https://www.consorziovalpolicella.it/en/the-area/, https://www.consorziovalpolicella.it/en/the-area/climate-of-valpolicella/, https://www.consorziovalpolicella.it/en/the-area/valpolicella-soils/, https://www.consorziovalpolicella.it/en/the-area/zona-classica-della-valpolicella/, https://www.consorziovalpolicella.it/en/the-area/zona-doc/, https://www.consorziovalpolicella.it/en/the-area/zona-valpantena/, https://www.consorziovalpolicella.it/en/the-varieties/, https://www.consorziovalpolicella.it/en/types-of-wines/vino-valpolicella-doc/, https://www.consorziovalpolicella.it/en/types-of-wines/, https://allegrini.it/en/wines/valpolicella-classico-doc-allegrini/, https://www.speri.com/en/the-wines/, https://www.brigaldara.it/en/wines/valpolicella-doc. Secondary sources: https://italianwinecentral.com/denomination/valpolicella-doc/, https://www.decanter.com/wine/touring-valpolicella-494988/, https://www.decanter.com/features/bella-valpolicella-wines-248774/. Last verified 2026-09-25