Guide to Amarone and Valpolicella independent.wine

What’s the difference between Amarone della Valpolicella and “Valpolicella” wines? What were the best vintages, and what’s the fair price?

Amarone della Valpolicella DOCG and Valpolicella DOC are some of Italy’s most legendary wines, which both come from the same winemaking area. This lies north of the city of Verona – in the foothills of the Lessini Mountains, on the southern edge of the Venetian Alps. While Amarone della Valpolicella DOCG and Valpolicella DOC share the same territory, they are produced in very different ways.

Amarone is a dry red wine made from air-dried (passito) grapes. The dried grapes contribute rich and concentrated red fruit flavours. Amarone is aged – typically in oak barrels – for at least two years, and Amarone Riserva for four years.

Valpolicella DOC is a dry red wine. Standard Valpolicella wine doesn’t have to be aged, and is typically made in a fresh unoaked style in stainless steel vats. Valpolicella Superiore must be aged for at least one year, offering richer flavours.

Valpolicella Ripasso is even more complex. It is made by re-fermenting the wine with unpressed Amarone grape skins, and adding up to 15% of Amarone wine. Ripasso is aged for one year or more.

Valpolicella has two official sub-zones that can appear on the label: Classico and Valpantena. Valpolicella Orientale (eastern Valpolicella) is not an official designation, but this area is home to many innovative wineries recognised for their fruity and elegant wines.